Cooking is a fine blend of art as well as science–a firm understanding of food science is the essential foundation for a work as a chef. Then however, if you don’t have the visual flair as well as soul of an artist, you won’t find much success. This balancing act is why it takes many cooks as well as chefs years, if not decades, to perfect their craft, present company included. After all this time, I am confident in my skills in the kitchen, so much so that I offer my know-how to others. Oddly enough, the first step I propose most aspiring chefs to take is a new kitchen with an excellent heating and A/C system. Having a great heating and cooling system, as well as an even better ventilation system, is key to perfecting your cuisine. However cooking food puts so many smells as well as even tastes into the air, it can impact the taste of other food, so don’t scrimp on air filters! Ventilation of the kitchen means you circulate the air as often as possible. This scrubs the air clean of smoke, grease, as well as other smells, which elevates the air quality in your cooking area. Poor air quality will strongly affect your ability to smell as well as taste the food, so keeping the air clear is as important as keeping the counters clean. However if the air circulation is great enough, you will smell nothing but the food you are currently cooking… Using air filters to remove the particles from the air will also enhance your sense of taste, so all chefs should choose a great heating and A/C system.