I’ve worked in the foodservice industry for over 20 years. I started out as an avid foodie working in my family’s restaurants in Hell’s Kitchen, on the West Side of Manhattan. I then went on to work in many different aspects of Foodservice, Sales, Marketing, Manufacturing. I’m now married, love teaching my wife, and children how to cook. Cooking for me has always been an “art” infused in traditions and procedures that chefs have followed indiscriminately. Several of these rules serve only help to complicate and suppress imagination. Science and reasoning demonstrate that often customs are just wrong. For instance, beans don’t require soaking for hours prior to cooking, meat doesn’t require rest 10 minutes to lock its juices before cutting, and does marinating meat taste best if you leave for 30 minutes, instead of five. This is a place where I can share all I’ve learned in the foodservice industry.