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.
I worked as chemist for a while and I love to cook. It’s fairly common hobby along with home brewing, distilling and cheese making. We also all worked in the food industry so lots of overlap