14 answers
Cheeky
Student
22
Questions
Asked
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If I go into the culinary field, do I still have to learn all the science-y stuff, or can I just focus on making the best food ever ?
I just need to know… if I go into the culinary field, do I still have to learn all the science-y stuff… or can I just focus on making the best food ever…? Because if I have to do chemistry and all that… I fear I may not make it… my soul is weak… my spirit fading… my dreams slipping away like a forgotten soufflé collapsing in the oven… 😞💔
Don't wanna rest my kichten dreams in rest! 🥺🥺
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14 answers
Dr H
Dr. H's Research
1334
Answers
Australia
Updated
Dr’s Answer
Aww, no need for your kitchen dreams to collapse like a sad soufflé, Cheeky !
Here’s the thing: if you want to be a total rockstar in the culinary world, a little science can actually be your secret ingredient. While you don’t have to become a full-on chemist, understanding some basics—like how heat affects food, why certain ingredients react the way they do, or the magic of emulsification—will make you a better chef. Think of it like learning a few pro-level moves in a video game that level up your food skills. 🍕
But hey, you can totally focus on cooking the best food and still dip into the science-y stuff when it’s needed. Like, no one’s gonna stop you from making an epic dish, but understanding the why behind things helps when you’re trying to create mind-blowing flavors or perfect textures.
So, don’t stress about it too much. The science won’t make you lose your kitchen mojo—it’ll just add a little more magic to your dishes. And who knows? Maybe chemistry will become your secret weapon. You’ve got this, chef! Keep your dreams hot and your soufflés even hotter! 🔥
All the best Cheeky hope this helps!
Here’s the thing: if you want to be a total rockstar in the culinary world, a little science can actually be your secret ingredient. While you don’t have to become a full-on chemist, understanding some basics—like how heat affects food, why certain ingredients react the way they do, or the magic of emulsification—will make you a better chef. Think of it like learning a few pro-level moves in a video game that level up your food skills. 🍕
But hey, you can totally focus on cooking the best food and still dip into the science-y stuff when it’s needed. Like, no one’s gonna stop you from making an epic dish, but understanding the why behind things helps when you’re trying to create mind-blowing flavors or perfect textures.
So, don’t stress about it too much. The science won’t make you lose your kitchen mojo—it’ll just add a little more magic to your dishes. And who knows? Maybe chemistry will become your secret weapon. You’ve got this, chef! Keep your dreams hot and your soufflés even hotter! 🔥
All the best Cheeky hope this helps!
I appreciate you taking the time to answer this question and thank you for the advice, it is really helpful and encouraging. I feel a lot more comfortable now.
Cheeky
You’re so welcome, Cheeky! ✨ Your words made my day beautiful and so glad the advice helped keep your kitchen dreams alive. Keep whisking, stirring, and seasoning your way to greatness — I know you've got some future Michelin-star magic in you! 😎
Dr H
eva svani
medical
13
Answers
Kuala Lumpur, Malaysia
Updated
eva’s Answer
If your heart longs to create amazing food without diving deep into chemistry, don’t worry, there’s a path for you. If you just want to be a chef, you don’t necessarily need a culinary degree or formal science training. Many great chefs have learned through apprenticeships or by working under experienced mentors.
However, if you dream of working in elite five-star hotels or high-end establishments, a culinary degree might be required, as it provides both credibility and a deeper understanding of the science behind food. But if your goal is to be your own boss and open your own restaurant, bakery, or café, your focus should be on mastering flavors, presentation, and technique.
Culinary arts have many branches; pastry-making, gourmet cuisine, fusion cooking, artisanal bread-making, and more. The key is to figure out which area excites you most and move in that direction. When you know exactly what you want to do, your dream won’t slip away like a forgotten soufflé collapsing in the oven. So don’t let your kitchen dreams rest, pick up that whisk, fire up the stove, and start crafting your culinary legacy.
God Bless You
However, if you dream of working in elite five-star hotels or high-end establishments, a culinary degree might be required, as it provides both credibility and a deeper understanding of the science behind food. But if your goal is to be your own boss and open your own restaurant, bakery, or café, your focus should be on mastering flavors, presentation, and technique.
Culinary arts have many branches; pastry-making, gourmet cuisine, fusion cooking, artisanal bread-making, and more. The key is to figure out which area excites you most and move in that direction. When you know exactly what you want to do, your dream won’t slip away like a forgotten soufflé collapsing in the oven. So don’t let your kitchen dreams rest, pick up that whisk, fire up the stove, and start crafting your culinary legacy.
God Bless You
Thank you for sharing your perspective.
Cheeky
Emily Fiala-Dagnan
Personal Wellness Chef&Holistic Nutritionist
2
Answers
Fort Worth, Texas
Updated
Emily’s Answer
Hi Cheeky, are you attending culinary school? I would focus more time on finding your cooking voice, and if the need for science is needed. By no means and I am a science expert and work daily cooking for clients. With hard work and determination you will find a way to make your dreams of being a chef come true!
Best of luck-
Best of luck-
Thank you, this is amazing! I really needed it.
Cheeky
Muhammad Ameen
Culinary Trainer
2
Answers
Islamabad, Islamabad Capital Territory, Pakistan
Updated
Muhammad’s Answer
Dear Student,
Thank you for your question. As a chef, you don’t need to be a science graduate, but having a good understanding of chemistry can certainly help you analyze food components and improve your culinary techniques. However, you can still become a great chef without a deep knowledge of science if you focus on mastering culinary skills. Practical experience and creativity in the kitchen matter the most. That said, for those interested in research and innovation in cooking, a strong foundation in science can be beneficial.
Best regards
Muhammad Ameen
Master Chef
Thank you for your question. As a chef, you don’t need to be a science graduate, but having a good understanding of chemistry can certainly help you analyze food components and improve your culinary techniques. However, you can still become a great chef without a deep knowledge of science if you focus on mastering culinary skills. Practical experience and creativity in the kitchen matter the most. That said, for those interested in research and innovation in cooking, a strong foundation in science can be beneficial.
Best regards
Muhammad Ameen
Master Chef
I'm excited to put your great advice to good use!
Cheeky
bill Bill Latter
chiropractor
66
Answers
Las Vegas, Nevada
Updated
bill’s Answer
If you're not a strong student in science, don't worry—a college degree isn't necessary for everyone. Consider going to culinary school, as there are many options available. It will help you get a good job, and the science involved is minimal, mostly about cooking temperatures. You'll learn as you practice, and a few burnt dinners will teach you quickly! Remember, it's not an easy job and involves a lot of hard work. But if you're passionate, you can handle it. AND REMEMBER IF YOU CANT STAND THE HEAT GET OUT OF THE KITCHEN ....GOOD LUCK
Loved reading this, thanks!
Cheeky
Benjamin Schad CEC
Executive Chef
4
Answers
Naples, Florida
Updated
Benjamin’s Answer
Hey there Cheeky,
I have been at this many years, If you really just want to cook, you will need to invest some years in the industry working for others while you find your niche. If you have the means to open your own place, don't do it right away. Try your best to work for your potential competitors and learn what not to do. If your desire is just cooking, pay attention to the details that others do that make them successful. Not an easy road any way that you look at it, but it can be a fulfilling journey. Don't take things too seriously.
Be well,
Chef Benjamin
I have been at this many years, If you really just want to cook, you will need to invest some years in the industry working for others while you find your niche. If you have the means to open your own place, don't do it right away. Try your best to work for your potential competitors and learn what not to do. If your desire is just cooking, pay attention to the details that others do that make them successful. Not an easy road any way that you look at it, but it can be a fulfilling journey. Don't take things too seriously.
Be well,
Chef Benjamin
Thank you so much for the advice.
Cheeky
Rachel Kindrick
Chef
4
Answers
Chicago, Illinois
Updated
Rachel’s Answer
Honestly, for me it’s all about feeling the love through food. So I completely understand why you don’t want to let your dreams die. Don’t worry the science you need to worry about is time/temp, safe food handling and sanitation, and chemical reactions. So it’s a little science-y but I have all the positivity that if you’re anything like me you will crave the knowledge and you will receive it from others and over time! Good luck in your future endeavors!!
Thank you for the encouragement.... I'll keep working hard!
Cheeky
Kim Powell
Food Scientist, Product Development
1
Answer
Philadelphia, Pennsylvania
Updated
Kim’s Answer
As someone who is a food scientist I can attest that culinary and food science jobs are very different. As others have stated there is always some science in cooking, but if you are looking at true food science then there probably isn't much overlap. I hate cooking but love science. A good chef wouldn't be able to do my job and I won't be able to do theirs. If you end up working at a major food company as a corporate chef (no weekends, holidays, nights, etc) then you'd be working with food scientists to take your ideas from kitchen to a packaged food. Small start-up type companies might want to combine that role of chef and food scientist, but I wouldn't say that is the norm.
Woah. That's very interesting, I never thought about it like that, thank you! I'll try your method, hopefully it'll work.
Cheeky
Jason Fraser
chef
18
Answers
New City, New York
Updated
Jason’s Answer
Hay Cheeky, You should finish all the high school requirements in order to graduate with full credits. We may all think that not all subjects are important or needed, but they may come useful later in life. You want to show good effort in anything you do even if they are not your strong points. It maybe easier to get into culinary school with a high school diploma, or even a necessity. just do your best and be a great cook and become a well rounded professional. Good luck and study hard.
Thank you, Jason for the advice.
Cheeky
Sahida Khatun
Software Consultant and Analyst
99
Answers
Kolkata, West Bengal, India
Updated
Sahida’s Answer
Hi Cheeky,
That’s such a creative question! The kitchen is undoubtedly the best chemistry lab in the world. However, to become a great scientist in this field, you don’t need to master complex chemical jargon. What truly matters is understanding the science of taste and the health benefits of different ingredients. I’d also highly recommend learning about how our taste buds work—it can really elevate your expertise. The culinary field is, without a doubt, a science, but definitely not a boring one! The more you explore, the more you’ll love it. So go for it!
That’s such a creative question! The kitchen is undoubtedly the best chemistry lab in the world. However, to become a great scientist in this field, you don’t need to master complex chemical jargon. What truly matters is understanding the science of taste and the health benefits of different ingredients. I’d also highly recommend learning about how our taste buds work—it can really elevate your expertise. The culinary field is, without a doubt, a science, but definitely not a boring one! The more you explore, the more you’ll love it. So go for it!
I appreciate this, thank you for the advice.
Cheeky
Vern Novstrup
Environmental Engineer
32
Answers
Ventura, California
Updated
Vern’s Answer
Not knowing science in cooking is like trying to cook without a pot. Health, taste, and temperature control all rely on science. Only a fool would cook without a pot.
Thank you so much for the advice.
Cheeky
Lauren Cooke
Consulting
10
Answers
Camden, South Carolina
Updated
Lauren’s Answer
Hi, Karin!
Well ... I have both good news and bad news for you:
First, the bad news: You will very likely have to learn some science-y stuff. However, comma:
Good news: if you are pursuing an Associate and/or Bachelor of Arts degree, you will likely have a requirement for a science course or two in your general education hours, but fewer hours are required than with an Associate and/or Bachelor of Science degree and the options are more flexible
Better news: The science you learn will actually have real-life applications, like how ingredients interact (you really have to use salt in baking for a reason), and how the whole "this-much-heat-applied-to-this-thing-for-this-long-will-yield-this-result" works.
Best news: it won't feel so science-y!
Bon appetit!
Lauren
Research some schools you're considering attending. Find out what the science requirement for the degree you'll be pursuing and what courses will fill that requirement. I was able to take a self-paced astonomy course. Hint: General education requirements are not the same at all schools.
Check out Alton Brown. His show "Good Eats" is 100% science, but it's fun ... and useful!
Conduct an internet search on "food science " and "science for culinary arts." You can likely find a number of resources that will help you prepare for what you'll need to be successful in culinary school.
Well ... I have both good news and bad news for you:
First, the bad news: You will very likely have to learn some science-y stuff. However, comma:
Good news: if you are pursuing an Associate and/or Bachelor of Arts degree, you will likely have a requirement for a science course or two in your general education hours, but fewer hours are required than with an Associate and/or Bachelor of Science degree and the options are more flexible
Better news: The science you learn will actually have real-life applications, like how ingredients interact (you really have to use salt in baking for a reason), and how the whole "this-much-heat-applied-to-this-thing-for-this-long-will-yield-this-result" works.
Best news: it won't feel so science-y!
Bon appetit!
Lauren
Lauren recommends the following next steps:
Thank you for taking the time to help.
Cheeky
Kristen Grissom
Chef instructor
5
Answers
Greenville, South Carolina
Updated
Kristen’s Answer
Hi Cheeky - The short answer is this: it depends how far you want to go in your career.
Understanding the HOW is an important first step but understanding the WHY behind the How elevates the chef from the cook. Making great food IS chemistry /science, so when something goes wrong or you're trying to change a dish, it's essential to have that deeper understanding - it will save you a ton of money in the long run and allow you to work more creatively. If you're not ready for that yet, it's okay; the resources are out there when you are ready and that's the best time to learn. Some people are ready sooner than others, so take it in time - don't stress out, life is a learning opportunity and you keep growing as you go. Have fun and take it one step at a time - when the student is ready, the instructor appears.
Understanding the HOW is an important first step but understanding the WHY behind the How elevates the chef from the cook. Making great food IS chemistry /science, so when something goes wrong or you're trying to change a dish, it's essential to have that deeper understanding - it will save you a ton of money in the long run and allow you to work more creatively. If you're not ready for that yet, it's okay; the resources are out there when you are ready and that's the best time to learn. Some people are ready sooner than others, so take it in time - don't stress out, life is a learning opportunity and you keep growing as you go. Have fun and take it one step at a time - when the student is ready, the instructor appears.
Thank you for the advice, Kristen.
Cheeky
Karin P.
Lecturer, Student Advisor
460
Answers
Göttingen, Lower Saxony, Germany
Updated
Karin’s Answer
Hi Cheeky,
What you need to learn will depend on where you learn your culinary skills and where you want to work. If you learn cooking from your mom or from cookbooks and experimentation and plan to cook at a neighborhood joint or start a catering business, you might not need to learn anything else but how to make awesome food.
If you want to go to culinary school and earn some Michelin stars in the future, some science will come handy.
You don't have to be a candidate for a Nobel Prize, but understanding which compounds are responsible for the flavor of an ingredient and what happens chemically when you cook something at different temperatures or using different techniques would be useful and elevate your skills. Understanding what happens when food spoils and how to prevent it might save your business one day.
I hope this helps! All the best for your kitchen career!
KP
What you need to learn will depend on where you learn your culinary skills and where you want to work. If you learn cooking from your mom or from cookbooks and experimentation and plan to cook at a neighborhood joint or start a catering business, you might not need to learn anything else but how to make awesome food.
If you want to go to culinary school and earn some Michelin stars in the future, some science will come handy.
You don't have to be a candidate for a Nobel Prize, but understanding which compounds are responsible for the flavor of an ingredient and what happens chemically when you cook something at different temperatures or using different techniques would be useful and elevate your skills. Understanding what happens when food spoils and how to prevent it might save your business one day.
I hope this helps! All the best for your kitchen career!
KP