Fire In The Kitchen, LLC

Fire In The Kitchen, LLC is a food science, culinary development, consulting and publishing company founded by food scientist, chef, author and product development professional Ray Sierengowski.

Built on more than three decades of experience in food research and development, the company works at the intersection of food science, culinary creativity and commercial product development. Areas of expertise include product formulation, ingredient functionality, process development, commercialization, manufacturing, scale-up, sensory evaluation and food business strategy.

Fire In The Kitchen is also the publishing home of Pizza Dough by the Numbers: The Food Scientist’s Guide to Better Pizza Dough and its companion, The Greenlight Lab™ Pizza Dough Logbook. These books apply the principles used in professional food R&D to pizza making, helping readers understand how variables such as flour, hydration, fermentation, temperature and process affect the finished crust.

The company’s broader food ventures include Underground Pizza Truck and Underground Commissary, which provide real-world applications for culinary development, pizza formulation, process control and food entrepreneurship.

Through consulting, publishing, education and hands-on food development, Fire In The Kitchen focuses on a simple principle: understand the variables, test deliberately, measure the results and use what you learn to make the next version better.