Kylie started her career in the kitchen, working as an apprentice pastry chef at the age of 20. After many years cooking with some of Australia’s best chefs and caterers, she decided it was time to continue learning about food and embarked on a degree in Food Science and Technology and the University of New South Wales.

Whilst studying, Kylie taught cooking classes across Sydney and realised that her students often had one thing in common, “why do you do something a certain way?” It was the very same question that had compelled her to begin studying in the first place, understanding the ‘why’. What is really happening when we cook?

After completing her degree, with honors, she went on to work in Research and Development across large manufacturing and global food companies.

Having lead multi-discipline teams across R&amp;D and Technical in short shelf-life and shelf stable product development, Kylie has a wealth of knowledge and experience in delivering products to market across all food channels. Understanding the key parameters for success, for both customer and supplier, is often a missing link in delivering a win-win product launch. This is a particular area of interest for Kylie with the market becoming increasingly competitive and financially challenging for suppliers and customers alike.

In 2014, CookLab was created as an opportunity to offer practical food science knowledge to students, giving them a new way to develop their culinary skills. It has proven to be incredibly successful as today’s consumers have become more curious and aware of the food they eat and the role science plays in food, cooking and nutrition.

Now, CookLab is expanding to offer professional culinary science and product development services to industry as a means to deliver winning products on time and in budget.