Mise en Place to Plate: Cooking with Improvisation, Efficiency, Sustainability & Good Taste
An ambitious, yet informal five-hour workshop teaching systems derived from the professional kitchen for use in the contemporary home. The class is based in Park Slope, Brooklyn.
Each Workshop introduces students to:
the foundational concept of mise en place
the range of ingredient Holding Points™
improvisation techniques, using Bridges and Blocks™ (see provisions)
In each Workshop, students learn to:
streamline production and organize physical space;
put an otherwise labor-intensive meal together in minutes;
cook with a focus on ingredients, instead of by menu or recipe;
accommodate various eating preferences;
customize and build a professional pantry;
create dishes by impulse and inspiration, rather than by rote;
employ efficient technique, rather than rely on “quick” cooking;
and save money by minimizing waste but maximizing flavor.
Participants just need to bring to the Workshop the motivation to cook more expediently, impulsively, economically, and creatively, and to free themselves from the crutch of strict menu planning, processed food, or take out.
The Workshop is limited to 8 people. Its apartment setting is informal and “real.”