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 new product development across large manufacturing and global food companies.

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.

Science is by definition the study of the physical and natural world. It gives you an amazing ability to look at things in a totally different way. It can give you answers, but more importantly it also pushes you to ask many more questions. We should never stop learning, or asking why.