The one culinary reference book that all chefs revere is Larousse Gastronomique. That book references the French phrase “mise en place” which means “putting in place”, as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g. cuts of meat, sauces, par cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. The practice is also effective in home kitchens.
In this class, I will review your kitchen – what is in the fridge and the pantry, your cutlery, your pans, your cutting boards, etc. and give you an evaluation. The goal is to set you and your kitchen up with the tools and new habits to engage in mise en place to make your cooking experience in your kitchen simpler and more efficient. Mise en place will allow you to cook like a chef – preparing basics in advance so that future meals are quick and easy or allow you to “throw together” a tasty meal for unexpected guests.
You will learn what basic ingredients should always be in your kitchen and the basic preparations that allow you to make different menu items from the same ingredients. You will learn proper kitchen techniques to ensure yours and proper food safety. You will learn to use your kitchen like a chef!
Class length: Two classes of 2 to 3 hours each.
Please do not be intimidated by or afraid of this class. Your interest in this class is the first step. From there it is easy! Contact me to schedule.