Our mission is to use hands-on cooking education to address gaps in cooking abilities, health, and scientific literacy among youth. More specifically, we aim to:

1. Engage students with scientific concepts and methods across the physical and life sciences.
2. Empower students with tangible culinary skills and knowledge to foster healthy relationships with food.
3. Develop science-cooking curriculum and teaching resources for educators to use in communities across the globe.

Our mission is motivated by a need to empower the next generation with health and scientific knowledge. By 2050, the world’s population is estimated to reach 9 billion. Meeting the demands of the future requires innovation in areas as diverse as agriculture, medicine, and technology. More importantly, it requires a healthy and scientifically literate population to drive this innovation in the first place. We believe that we must prepare for tomorrow by empowering youth with the health and scientific knowledge they need to reach their potential as agents of our future.

Cooking opens unique opportunities for education in science and health. Our diet is the result of a long trial and error process, of thousands of years testing food ingredients and cooking techniques. While ancient humans only considered appearance and taste in their quest for nutrition and deliciousness, today we can understand food on a molecular level. Today, connecting food and science in the classroom enables students to experience nutrition and scientific concepts and methods in everyday life, and gives them the opportunity to improve their health and scientific knowledge one meal at the time. Therefore, we believe that when we transform ingredients into food, we can also transform our own lives – as everyday chefs, scientists, and citizens of the world.