mise en place

05/19/2022

Pop-up alert - Sunday, May 29th
⠀
Chef Sean Regan - former Sous Chef of Octavia, is offering two 5-course tasting menus. Sean is joined by Chefs Henry Chen, Cat Wang and Victor Donado.
⠀
Together, they bring their experience from 7 different Michelin starred restaurants including Octavia, Kin Khao, Akiko's, Osteria Mozza, Momofuku, Alinea, and Trois Mec.
⠀
Linktree link in bio has the menu and booking links. Price includes Tax & Service Charge. See you there!
⠀
👨‍🍳
⠀
Thank you to our and everyone who supports this living supply chain

⠀

11/17/2021

a pleasure cooking with while spending 5 days in the Bay Area.
⠀
as the owner, (but really the expediter), I’m moved by the effort and love of the craft that these chefs put into every single item they put their hands on.
⠀
liberty farms duck liver mousse, persimmon chutney, brioche, frozen matsutake snow
⠀
beet cured japanese hon hamachi, potato latke, pickled shinko pear, sour cream, + some beautiful vintage Louis Vuitton plates cuz they had to be used, right?!
⠀
aged ora king salmon, smoked blood & cara cara orange, fennel, crispy chili, merula olive oil
⠀
hand made tortellini of chanterelle mushroom duxelles, wild mushroom velouté, pecorino
⠀
hand made tagliatelle, brown butter, black burgundy truffle, parmigiano reggiano (not shown since we couldn’t wait to shave those truffles table side)
⠀
aged liberty farms duck breast, parsnip puree, charred rapini, sauce aigre-doux
⠀
+ some incredibly technique driven thai preparations from
⠀
hor mok plaa – steamed curry of black cod, coconut cream, makrut lime, cilantro
⠀
ma hor – caramelized pork and prawn, cara cara orange, cilantro, red chili
⠀
geng massaman ped – liberty farms duck breast in massaman curry sauce, charred alliums, sunchokes, fried leeks
⠀
thank you so much + all of those we don’t get to meet that harvested, butchered, fished and foraged these items 🙏
⠀

in & with &

10/14/2021

once in a while we stop to snap 📸‘s when prepping & cooking, and we finally got some from a dinner by
⠀
hamachi crudo, watermelon radish, avocado, fresno chili, kiwi berry, meyer lemon, 2020 olive oil
⠀
almond flour cake, carrot, orange, pistachio, crème fraîche
⠀

10/08/2021

thanks for the custom aprons. excited to get to work and break em in 🙏
⠀
also pumped to use the new equipment. What to put in the the tank first,🤔
⠀
everything is right outta the box, so there’s work to do! 🔪👨‍🍳
⠀

10/01/2021

Wild Maine Western Atlantic bluefin tuna is a magnificent creature. It’s also extremely valuable. This has caused countless people and fisheries to overfish bluefin and other species of tuna.
⠀
So, before serving bluefin, there are a few things we always consider. Who fished for it? How was it caught? And does the fishery adhere to the legal guidelines set forth by NOAA (National Oceanic and Atmospheric Administration) and ICCAT (the International Commission on Conservation of Atlantic Tuna)?
⠀
Fortunately, in Portland, Maine provides answers to those questions for us. Their wild Maine Western Atlantic bluefin tuna is from fisheries that adhere to quotas, and currently NOAA has put into place - 1 fish per vessel per day limit.
⠀
And, before Browne Trading purchases a Western Atlantic bluefin, they grade it with a Japanese method that employs an instrument called a sashibo, to determine quality. If it passes inspection, the fish goes to their facility in Portland where it's butchered and sold with meticulous care.
⠀
Lastly, I want to thank for instilling the values I first read about in The French Laundry cookbook, where I learned to appreciate those who properly raise, grow, fish, and forage for ingredients. I’m grateful, and feel fortunate to have worked . Congratulations for earning three Michelin stars again this year! ⭐️⭐️⭐
⠀
Dan
⠀

09/09/2021

🙏 for the osetra supreme caviar & the pristine hiramasa (aka yellowtail sometimes)🐟. We so appreciate that these fish are handled using the ikejime method. Plated 📸 soon next to courses from 🦆
⠀
⠀
⠀
⠀

09/01/2021

So much cooking the last few months, and so little time to snap
📸
Thanks for enabling people to come together in &
around the food you make.
&
the purveyors - we’d have nothing delicious to prepare without the incredibly hard work you do.
🎣 🦆 🥩 🍅 🍑 🥬 🥕 👩‍🌾








👨‍🍳

08/22/2021

is critical for the 2900+ small food & beverage businesses across the country that had the RRF Grant rescinded.

These establishments that we all eat and drink at, are the lifeblood of our communities. When these places we eat and drink at close, the other nearby retail establishments lose clients and revenue too. The economic implications are far wider reaching than the individual business itself. USAGov U.S. Small Business Administration

The Independent Restaurant Coalition is fighting to save local restaurants affected by COVID-19.

07/31/2021

The Independent Restaurant Coalition www.saverestaurants.com has accomplished so much for the industry, but the work is far from done. If you're one of the 2900+ establishments that had the RRF rescinded, or you received the RRF, or your friends and colleagues received it, or you consume food & beverage from a small business, follow and support them. Share their FB and IG posts - we're in this together.

07/12/2021

Hey all - we're hiring chefs in the SF Bay Area & Los Angeles. The job post is detailed, and the pay truly $500-$1000 per event for Lead Chefs. Have a look here - https://culinaryagents.com/groups/1208-mise-en-place/jobs

Both full time, and part time work is available. We look forward to connecting with you, or anyone you know.

Oh ya, - it's all about kindness and authenticity, so please no angry chefs. That sort of conduct doesn't fly.

07/02/2021

🍽 by & the last few days👨‍🍳
⠀
Grateful for the clients who trust us + our purveyors and partners who make it possible 🙏
⠀



.la

links coming soon
⠀
+ we’re hiring experienced chefs in SF & LA. Send an email to
[email protected] and we’ll be in touch
⠀
⠀

05/30/2021

Cake, olio nuovo, crème fraîche, sauce, crispy thing, made with 🤎

05/03/2021

𝐇𝐢𝐫𝐢𝐧𝐠 𝐚𝐥𝐞𝐫𝐭!!! Mise En Place is ready to meet some chefs in LA & SF, + one events manager who lives in/around LA. We hope to connect with those of who have strong restaurant experience, have a take ownership” mentality, and are ready for something new.
🎯
We love the industry, we know it well, and we’re still feeling the 🦠 pain too. It’s been a brutal 14 mos, and there’s a lot of important work to be done.
💙
We understand the challenges in this biz (cuz sooo many), and we’re committed to providing the best possible working conditions. Yes, really… ;).
🏆
Fear not - we’re not an agency, not a tech company, or a concierge. We move slower so we can accomplish more. Quality and kindness is the basis for everything we do; and it starts with our team. We only work with nice people, including our purveyors, our clients, and anyone we’re involved with. Not nice = ✌️👋.
☀️
Link in our bio to see job descriptions. We look forward to connecting with you!
+

11/14/2020

Taking things up a notch around here ✨
🧑‍🍳
🔪
🍽










valley

10/15/2020

Fontina scarpinocc, hazelnut beurre blanc, fennel
🍽
Crispy skin pekin duck breast, bacon-whipped butter beans, fall root vegetables, duck jus
🔪
Dry-aged prime ny strip, asparagus & chive gremolata, slow cooked duck fat fingerling potatoes, red wine bordelaise sauce
👨‍🍳
by