Advice From a Culinary Vampire:

It was a really hot day to be in the onion fields. The heat made the aroma of the onions strong and pungent. The citizens residing near the onion fields were used to the smell. For me, the smell of the onions burnt my nose hairs.

A small side effect compared to what my vampire ancestors experienced, but it still felt like acid was poured into my nose. I couldn't smell much for the first couple months, but it must've acted as some sort of vaccination. I was able to continue my new job as a chef afterwards.

The food was no longer satisfying to me, but my experience allowed me to please the restaurant’s guests. I must admit I began introducing more blood in my dishes. Blood soup, sausages, and the like. Every culture has blood as an ingredient, as they all have stories of vampires.

And even vampires crave more flavor in their lives than the simple, boring, and overplayed taste of human blood. This was why I began to expand my horizons with my dishes, trying new spices and ingredients that were sure to tantalize the senses and leave the customers coming back

For instance, did you know just a pinch of salt makes a huge difference in the alkaline taste in human blood.

Salt, sugar, onion...it all changes the taste. I got these recipes from my vampire ancestors, who were much pickier in their blood consumption habits than you might think!