Speaking of objectivity, I've also been asked if, in the course of my job, there's ever any food I don't like or if, as a rule, I eat everything. Everyone has their own food associations, and I have yet to meet anyone who enjoys everything put before them. I could talk about this subject forever, as I find really picky eaters and people with long lists of food issues particularly fascinating.
What I will say is that there are, of course, a few things I prefer not to eat, namely veal and black beans. Both are irrational aversions and by no means do they constitute absolute restrictions. I may never order them at a restaurant, but if someone cooks them for me I will always try them, out of respect. I do, as a rule, try to be objective with every dish set before me and will try anything once. Even if it is not a dish I think I will like, I believe I owe it to the chef who worked hard to cook it to try their food with an open mind. Regardless of whether I really like it, I still appreciate the thought and skill that went into preparing it and try to understand what that person was thinking, what they did wrong and/or what they could have done better. Sometimes during the course of deliberations I come to realize that something was in fact a great dish, even if not suited to my specific taste.