In this chapter, the author summarises arguments in favour of including sensory and consumer science in the curriculum for the training of culinary expertise. As part of teaching sensory methods, an understanding of physiology and perceptions of the senses are crucial. Through lectures and laboratory work, students are trained to be aware of their own sensory ability and to be able to understand and to use one-self as a tool in their practical work as a chef or sommelier. Different sensory methods are presented in the chapter along with along with discussion of what consumers consider to represent quality when choosing products. Finally, the author argues for the importance of sensory training in promoting the active participation of culinary experts in the green transition towards food consumption that is beneficial to environmental and public health as well as animal welfare.