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Chef
Chef
A chef is a pleasure-seeking food lover.
Chefs make the daily experience of eating transform into something beautiful. Chefs like Gordon Ramsay, Julia Child, Chrissy Teigen, Enrique Olvera, Jiro Ono naturally have expansive taste palettes and are often less prone to food allergies. Chefs can be a bit neurotic at times but are comfortable with change and seek novelty.
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Based on 15 traits
Carbohydrate Intake
Middle Tendency
This user has an intermediate tendency to seek out carbohydrates in your diet
Novelty Seeking Behavior
Low Tendency
This user has a weaker tendency for seeking novelty
Egg Allergy
Middle Tendency
This User tends to have an intermediate risk for egg allergy
Fatty Food Choices During a Buffet-Style Meal
High Tendency
You are likely to consume more calories and more fat from a buffet meal
Taste Sensitivity to Fat
Middle Tendency
Your taste sensitivity to fat is average
Morningness
Low Tendency
This user has a stronger tendency to be a night owl
Bitter Taste
Middle Tendency
This User tends to have an intermediate sensitivity to bitter taste
Smell Sensitivity for Malt
High Tendency
This User tends to be more sensitive to the smell of malt
Milk Allergy
Low Tendency
This User tends to be at a lower risk for milk allergy
Frequency of Eating Fried Dishes
Low Tendency
You are likely to have a lower consumption frequency of fried dishes
Gluten Sensitivity
Low Tendency
You are likely to be less sensitive to gluten.
Neuroticism
Middle Tendency
This user has an intermediate tendency to be less neurotic
Peach Allergy
Middle Tendency
This User tends to have an intermediate risk for peach allergy
Peanut Allergy
Middle Tendency
This User tends to have an intermediate risk for peanut allergy
Shrimp Allergy
Low Tendency
This User tends to be at a lower risk for shrimp allergy
Middle Tendency
This user has an intermediate tendency to seek out carbohydrates in your diet
Carbohydrate Intake
Carbohydrate intake, dictated by diet choice, varies substantially between individuals. There is evidence that this variation may in part be attributed to genetic variation, and contributes to differential risk in chronic diseases such as obesity and diabetes.
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Low Tendency
This user has a weaker tendency for seeking novelty
Novelty Seeking Behavior
Individuals with high novelty seeking behavior tend to respond more dramatically to novel stimulation and reward signals, and make decisions more impulsively. It is a highly heritable personality trait. Novelty seeking has been found to have a positive correlation with extraversion and a negative correlation with conscientiousness.
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Middle Tendency
This User tends to have an intermediate risk for egg allergy
Egg Allergy
Egg allergy is an immune hypersensitivity to proteins found in eggs and it is a heritable trait. Our understanding of the immune system’s reaction to allergies is still very limited -- the immune system is very complex; environmental and genetic contributions are difficult to isolate and study. Furthermore, allergic reactions span a wide range in severity -- lots of people don’t even notice they have an egg allergy!
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High Tendency
You are likely to consume more calories and more fat from a buffet meal
Fatty Food Choices During a Buffet-Style Meal
Eating behavior in humans is a complex trait that involves sensory perception. Genetic variation in sensory systems is one of the factors known to influence perception of foods. It has been reported that the perception of umami (originated from the Japanese word for savory deliciousness) serves as an indicator of protein-rich foods. However, prior to this publication, there had been no studies assessing the relationship between SNPs in umami taste receptors (like TAS1R1) and food choice from a buffet-style meal.
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Middle Tendency
Your taste sensitivity to fat is average
Taste Sensitivity to Fat
Dietary fatty acids play an important role on lipid and energy metabolism in human health. Dietary fats are sensed through their textural and odorant properties rather than taste. The individual perception of fat has been associated with CD36 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP).
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Low Tendency
This user has a stronger tendency to be a night owl
Morningness
Are you an early bird or a night owl? Age plays a big role -- teenagers tend toward a night owl lifestyle, while senior people are usually up at the crack of dawn. Besides your age, genetics also influences the time of day you tend to be more active and alert.
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Middle Tendency
This User tends to have an intermediate sensitivity to bitter taste
Bitter Taste
There is great individual difference in how easily we experience bitter taste, due to high genetic variation in the genes that code for bitter taste receptors expressed on our tongues. If you couldn’t stand the taste of brussel sprouts or green peppers as a kid, or the taste of coffee now, you may have hyper-sensitive bitter taste perception.
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High Tendency
This User tends to be more sensitive to the smell of malt
Smell Sensitivity for Malt
Smell sensitivity for food odors, including for malt, is heritable. A research study investigating smell sensitivity found participants to have unique profiles of smell sensitivities for various food odors, indicating that each individual experiences a slightly different olfactory world than the next person. Individuals who are sensitive to the smell of malt may have an affinity for the taste of malt-derived alcohol, such as beer.
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Low Tendency
This User tends to be at a lower risk for milk allergy
Milk Allergy
Milk allergy ranks as one of the top three food allergies, along with allergies to egg white and peanuts. Most people find out whether they have a milk allergy through general life experience. However, some people don’t develop a food allergy until later in life, or they outgrow an allergy, only to have it come back again later in adulthood. We can’t explain these phenomena yet, as a mechanistic understanding of allergy development and the immune system is still very limited.
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Low Tendency
You are likely to have a lower consumption frequency of fried dishes
Frequency of Eating Fried Dishes
Dietary patterns characterized by high consumption of saturated fats and simple sugars play a crucial role in obesity progression. The tendency of selecting high-energy-dense palatable foods more often is due, in part, to how pleasurable and rewarding they are to consume. Unhealthy food behaviors and obesity have been associated with the functionality of the Taq1A polymorphism in the DRD2 gene which plays a crucial role in the brain reward system.
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Low Tendency
You are likely to be less sensitive to gluten.
Gluten Sensitivity
Gliadin, a component of gluten, causes gut inflammation in people with gluten sensitivity. Many foods in the modern diet contain gluten, including wheat-based foods like pizza and pasta. This trait shows your genetic predisposition for the level of gliadin IgG antibody (an immune cell) in your blood. Risk for gluten sensitivity is high when blood IgG levels are high, and vice versa.
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Middle Tendency
This user has an intermediate tendency to be less neurotic
Neuroticism
A neurotic person is prone to experiencing negative feelings like anxiety, depression, and emotional instability. Psychologists have defined neuroticism as one of the five psychological traits (the “Big 5”) forming the basis of personality.
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Middle Tendency
This User tends to have an intermediate risk for peach allergy
Peach Allergy
Besides diet, lifestyle, and other environmental factors, genetics also plays a part in determining what food allergies you have and how serious they are. Peach allergy can manifest as an allergic reation to the actual peach, or to birch-pollen, which is a type of pollen that has a protein similar in shape to a protein found in peaches. This allergy is found to be more common in children and in females of European descent.
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Middle Tendency
This User tends to have an intermediate risk for peanut allergy
Peanut Allergy
Peanut allergy ranks as one of the top three food allergies, along with allergies to egg white and cow’s milk. Most people find out whether they have a peanut allergy through general life experience. However, some people don’t develop a food allergy until later in life, or they outgrow an allergy, only to have it come back again later in adulthood. We can’t explain these phenomena yet, as a mechanistic understanding of allergy development and the immune system is still very limited.
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Low Tendency
This User tends to be at a lower risk for shrimp allergy
Shrimp Allergy
Besides diet, lifestyle, and other environmental factors, genetics also plays a part in determining what food allergies you have and how serious they are. While shrimp allergy is certainly not as common as peanut, milk, or egg allergy in the West, shellfish (a classification that contains shrimp) is the most common food allergen in Asia, in part due to the abundance of seafood in this region.
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Food & Nutrition

Alcohol Drinking Behavior

Egg Allergy

Peanut Allergy

Milk Allergy

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