You mix together chemicals and compounds, delicately adding them and heating them at specific temperatures to get a desirable output. You often have to care for other factors like air flow (how much to leave the pot closed or open) and material weight (like not adding too much in a cake or it’ll all sink to the bottom).
A kitchen is just a laboratory, and chefs are just scientists that focus on taste. I get it now.
That’s like the plot of the TV series “Lessons in chemistry” (which is based on a book), lmao.