Trading in the Apron for a Lab Coat

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Minuscule white particles floated down gently through the air, but, it wasn’t snowing, and I was inside. In my haste to take the next batch of (most likely burning) cookies out of the oven, I had turned the mixer up a touch too high, causing the flour to fly out of the mixer and rain down upon the kitchen counters. This scene, however startling, was a pretty regular occurrence in my kitchen. Whether it be airborne flour, splattered icing, or a dropped cake, something was always flying around the kitchen. At this point, I considered myself more of an experimenter than a baker. My baking portfolio mainly consisted of half-iced, mostly-edible creations. They didn’t carry enough merit to fully be called desserts, but they weren’t horrible. They were closer to science experiments. It was as if I were a mad scientist; rather than baking ingredients, I had chemicals boiling and bubbling in their steaming, brightly colored test tubes. My messy kitchen transformed into an experiment filled laboratory, and my flour-covered apron morphed into a chemical-stained lab coat.In my lab I was in my element, twirling around as if the lead in a ballet, pouring my beakers and tubes into vibrant mixes, looking to create something new. I was always looking for a chance to change or improve old recipes, trying to make them as good, or efficient to make, as possible. My love of experimenting in the kitchen soon led me to find a passion in the sciences. I loved the thought of designing and testing experiments, looking for new data and surprising outcomes. I had even found (after taking a couple of lab classes) that I had almost been following the steps of the Scientific Method with my baking. First I made my hypothesis: my recipe and planned substitutions, then my experiment: the actual preparing and baking, next was the analysis of my data: figuring out which ones were edible or not, and finally, my conclusion and sharing the results: handing out the finished products and getting opinions.In later classes, I was thrilled to find out how much my baking experiments had actually helped me to prepare. I already had the very basics of formulating an experiment down, and I was very eager to continue in a more precise and scientific direction. My baking had prepared me for the future in both my kitchen and the laboratory. It helped ignite the passion and intrigue I now hold for the scientific community and science itself. I look forward to my future as the cartoonish mad scientist and can’t wait to begin.

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