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How to go from heat ‘n serve to mis en place in a K-12 kitchen

One director is changing the kitchen culture, 60 salads at a time. Here are six lessons she’s learned for teaching scratch cooking, mise en place and more.

To a recent culinary school grad or a professional chef, mise en place is as taken for granted as running water. But the concept of “everything in its place” before, during and after the production of food isn’t necessarily second nature if you don’t have a culinary background.

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