About
Hey There! I’m Mark Lewis
Kitchen Operations Manager | Efficiency Expert | Home Cook Advocate | Age 27
Chicago, Illinois-based kitchen supporter who believes great recipes need great behind-the-scenes organization.
My Story
I’m not a trained chef. I’m the guy who ensures trained chefs can do their best work. Before Soup Cozy, I spent five years working restaurant prep and kitchen management, where I learned that organization determines whether service runs smoothly or crashes spectacularly.
I’m also the youngest of six kids raised by a single dad who taught us that meal prep and kitchen efficiency weren’t optional luxuries—they were survival skills. Every Sunday, we’d batch-cook soups for the week ahead. Those lessons about planning, prepping, and working efficiently shaped everything I do now.
The Turning Point
Last year, I watched our recipe development process from the operations side and noticed something: the chefs created beautiful recipes assuming readers had endless time, perfectly organized kitchens, and no real-life constraints.
I started asking annoying questions: “Do people actually own three different pot sizes?” “Who has time to chop everything before starting?” “What if you can’t find this ingredient?” Initially, the chefs found my questions irritating. Then they realized I represented our actual readers’ reality.
What I Learned the Hard Way
I initially assumed my job was just supporting chef creativity without questioning their process. But when I tested recipes myself—as a home cook with average skills and standard equipment—so many didn’t work as smoothly as written.
I learned that advocating for reader reality is part of my job. Now I’m that persistent voice asking, “Can we simplify this step?” or “Is there a more efficient way?” Sometimes the chefs hate me. But readers benefit.
My Approach Now
I test every Soup Cozy recipe from the home cook perspective—no professional tricks, no intuitive adjustments. I note where instructions create unnecessary dishes, where steps could be combined, and where timing feels off for regular cooking speed.
I also manage our recipe testing schedule, coordinate ingredient sourcing, and ensure we’re testing with standard grocery store brands rather than premium ingredients most readers won’t use.
What I Believe
Efficiency enables consistency: Simple systems help busy people cook regularly
Professional standards adapted: Not abandoned, just translated
Prep work is cooking work: Should be included in recipe timing
Standard equipment only: If it requires specialty tools, redesign it
Every voice matters: Non-chefs offer crucial perspective
How I Can Help You
At Soup Cozy, I develop our “Kitchen Efficiency Tips” and “Meal Prep Strategy” content helping busy home cooks streamline their soup-making process. I share organization systems, batch cooking methods, and time-saving shortcuts that actually work.
I also manage reader communications about practical cooking challenges—what works in real kitchens with real constraints.
A Little More About Me
When I’m not organizing kitchen operations, I’m probably playing basketball (lifelong obsession), building elaborate Lego sets (don’t judge), or volunteering with a community kitchen teaching meal prep skills to families experiencing food insecurity.
My secret talent? I can pack a dishwasher with Tetris-level efficiency. It’s weirdly satisfying.
Let’s Connect
I love discussing kitchen organization, meal prep strategies, and efficiency hacks! Share your time-saving tips, ask about batch cooking, or tell me your biggest kitchen frustration.
Get In Touch
Find efficiency tips at www.soupcozy.com | Email: [email protected] | Instagram: @markkitchenefficiency
