Hello, I’m John Siracusa. I’ve worked in the food service industry for over 20 years. I’m married and love teaching my wife and children how to cook. I started as an avid foodie working in my family’s restaurants in Hell’s Kitchen, on the West Side of Manhattan. I then worked in various aspects of Foodservice, Sales, Marketing, and Manufacturing. Cooking, for me, has always been an “art” infused with 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 before cooking, meat doesn’t require a rest of 10 minutes to lock its juices before cutting, and marinating meat tastes best if you leave it for 30 minutes instead of five. This is where I can share all I’ve learned in the food service industry.