Cooking served as one of the initial occupations introduced in institutional settings, predating the formal establishment of occupational therapy as a profession in the early twentieth century. This review emphasises the unique expertise and abilities that occupational therapists contribute to a multidisciplinary team focused on promoting health through cooking. These include a comprehensive understanding of the occupational context, the implementation of targeted strategies for skill acquisition grounded in a person-centred approach, and the ability to introduce adaptations to address barriers and limitations.
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