Research Chefs are the Best Scientists

The kitchen is a place of science says Prof. Dr. Sibel Ozilgen, Head of the Gastronomy and Culinary Arts Department, Yeditepe University. As with any scientific experiment, the results of the cooking process must be analyzed to understand how the methods influence the end results. Understanding the underlying scientific principles in each step of the preparation process and their effects on the resultant dish enables our chefs to perfect existing recipes and innovate in the kitchen.