Cooking oils shape the culinary experience. Each has distinct functional, flavour and sensory characteristics that affect how food is prepared, served and enjoyed. However, choice of cooking oils made by both consumers and professional chefs is done on a subjective basis rather than an informative decision based on the cooking performance of the oils. Cooks from professional kitchens tend to choose the oils that they are familiar with growing up. European chefs use mainly olive and sunflower oils, North American chefs, canola and soybean, South East Asian chefs, palm and coconut oils, Australian chefs, canola etc...