Foodie Skills: Mise en Place

“Mise en place” is a French term for getting everything set up before you cook, and it’s the first thing every professional kitchen runs on. This cooking class goes past knife skills into the full picture: organizing your ingredients, prepping ahead, and setting up your workspace so nothing gets forgotten mid-recipe and no one ends up frustrated while something starts to burn. You’ll also get to dig into the equipment most home cooks already have on hand, and how to use it in ways that extend its life and its usefulness for you in the kitchen. Working alongside one of our professional chefs, you’ll leave with a system that makes every cooking project faster, easier, and a lot more enjoyable.

Curriculum

Mise en Place
The French term for staying organized, this lesson covers which ingredients you can prep ahead and how to declutter your process so cooking feels more controlled from the start.

Knife Skills
Julienne, brunoise, emince: you’ll learn what these classic cuts actually are and how to execute them with precision. It’s the technique that makes everything downstream, from prep to plating, faster and more consistent.

Kitchen Equipment
Most home cooks already own the essential tools and gadgets; this lesson is about getting more out of them. You’ll learn how to extend their lifespan and use them more effectively, so the equipment you already have works harder for you.