“When it comes to dinner, the most difficult meal to assemble on a daily basis, we all have our quick fixes: leftovers, take out, frozen vegetables, pasta.
After her children were born, Ronna Welsh’s default was cereal (for herself, not her kids). But she’s since devised a system that has changed her last-minute routine, which in turn led to the founding of her new food business, Purple Kale Kitchenworks.
The Park Slope chef has worked at and consulted for restaurants like Savoy and Rose Water, and now offers workshops in her home kitchen (or yours) that teach the average cook what is common practice to a chef–the mise en place.
The phrase means having everything in place: all the ingredients you need for a meal, prepped and ready to assemble. In your mind you may be visualizing spices measured out in little glass bowls like on cooking shows, or carrots diced and Ziplocked. But the gospel Welsh preaches is much more sophisticated.”
by Nicole Davis