The class, a wide-raging group from their twenties to their fifties, listens attentively as Chef Anita Krissel lectures, highlighting their notes about dry-heat cooking methods for chicken. As they are about to break from the lecture portion of the evening and move to the hands-on cooking, Krissel drills them: “What do you do first in the kitchen?”
The class responds: “Wash our hands.”
“And second?” she asks.
“Set up our mise-en-place,” they reply, using the French term for kitchen prep like it’s an everyday term.
Krissel pauses and then says, “And what do you do before anything else?” There’s a tiny moment, and one student suggests, “Have a cigarette?”
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