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The similarity between lab work and cooking

Cooking and experimental lab work is remarkably similar. In fact, i propose that if you are good at one you automatically become good at the other.

Here is some reasons why

• Both you need tools -
  • Cooking utensils such as knifes, pans, stove
  • PCR machines, pippettes, gels
• Both are recipe based with ‘kits’ available. It may be quick and speedy, is costly and less flexible.
• Wearing of white protective equipment
• Both require ingredients and protocols in order to archive a final product.
• There are key steps in protocols which you cannot change whist some you can deviate from. The art is to know which is which
• Since you are working with a biological products their reactions is slow. Often there is a waiting period (in the oven cooking, incubation)
• Multiple ways to the same result.

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