I have always been the one in the family who needs to know why a recipe works, not just how to follow it. My journey with cooking started out of frustration because I was tired of spending money on expensive healthy snacks that tasted like cardboard, so I decided to take matters into my own hands. I remember the first time I tried to make vegetable chips in my oven—I spent three hours slicing beets only to pull out a tray of charcoal, and I nearly swore off cooking forever right then and there. But that failure sparked a curiosity in me that hasn’t burned out since. I became obsessed with temperature control, airflow, and the magic of starches, treating my kitchen less like a galley and more like a science lab. I’m the one you’ll find awake at midnight testing whether cornstarch or tapioca flour makes a better coating for zucchini, and I absolutely love it. I started Crispzy because I know I’m not the only one who needs to understand the mechanics behind the meal, and I want to save you from the disasters I lived through so you can skip straight to the perfect bite.