Other vital lessons in Day One, the importance of mise en place, a French term for “everything in its place” that means having all ingredients prepared, measured-out, and ready, a clean, well-organized work station (see the photo for a great example of how your work station should be set up,) that you read the recipe thoroughly first before you begin to cook, and even that you are mentally prepared to begin the cooking process.
Student Chefs assist you along the way and at the end of the day, Chef provides critique and advice on the dishes you prepare.
