Mise En Place
Every chef knows the simple but profound idea of Mise En Place. This idea of gathering or putting everything into place is the foundation of the culinary arts.
In my decades-long journey from student to executive chef to restaurateur, I have learned to help identify the missing pieces and find the right place for each aspect of a successful kitchen. This is a delicate balance of vision, menu, ingredients, purveyors, team, culture, brand, and operations that have to be just right for a culinary vision to be realized and thrive.
Through my travels and experiences, I have had the great privilege of studying with many gifted mentors and teachers and, I’d love to share my experience. I want to collaborate and see what we can create together. Let’s get everything in the right place.
- Chef Paul
