Two women, seated at a table, told their stories in quiet tones. A group of chefs, some standing, others seated, leaned forward eagerly, clearly interested in what these two women had to say. They peppered the women with questions: did food taste better cold or hot? Was texture an issue? Did a glass of wine before dinner help or hurt the flavor experience? The women have taken chemotherapy for their cancer. One of them -- Gina Mullin -- will be taking chemotherapy every three weeks for the rest of her life. Both of them tell heartbreaking stories about a side effect of chemotherapy that gets swept under the rug: food tastes terrible.