{"id":23,"date":"2025-08-25T12:33:45","date_gmt":"2025-08-25T12:33:45","guid":{"rendered":"https:\/\/www.myculinarychemistry.com\/?page_id=23"},"modified":"2026-02-05T11:50:52","modified_gmt":"2026-02-05T11:50:52","slug":"about-me","status":"publish","type":"page","link":"https:\/\/myculinarychemistry.com\/?page_id=23","title":{"rendered":"About Me"},"content":{"rendered":"
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The first time I ever tried baking bread, I completely burned it. The outside was rock-hard, the inside was raw and my kitchen smelled like a campfire for hours. At first, I laughed it off, but then I asked myself, why did this happen?<\/em> Was it the oven temperature? The yeast? The timing?<\/p>\n\n\n\n

That one \u201cfailure\u201d sparked something in me. I realised cooking wasn\u2019t just about following steps in a recipe, it was about understanding the science<\/em> happening behind the scenes. From that day on, I stopped seeing the kitchen as just a place to make food and started treating it like my own mini laboratory.<\/p>\n\n\n\n

Hi, I\u2019m Aadit. I live in Dubai and I\u2019m a teenager passionate about both cooking and chemistry. Through this blog, I\u2019ll be exploring recipes from all around the world while breaking down the science that makes them work (or fail spectacularly). <\/p>\n\n\n\n

My mission is simple: to make cooking and food science less intimidating and more exciting, especially for young people like me who are just getting started.<\/p>\n\n\n\n

So whether you\u2019ve burned bread like I did, or you\u2019re just curious about how heat, flavours and ingredients come together, join me as I cook, experiment and share the lessons I learn along the way.<\/p>\n\n\n\n\n\n

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