mise en place

05/19/2022

Pop-up alert - Sunday, May 29th
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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.
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Together, they bring their experience from 7 different Michelin starred restaurants including Octavia, Kin Khao, Akiko's, Osteria Mozza, Momofuku, Alinea, and Trois Mec.
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Linktree link in bio has the menu and booking links. Price includes Tax & Service Charge. See you there!
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👨‍🍳
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Thank you to our and everyone who supports this living supply chain

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11/17/2021

a pleasure cooking with while spending 5 days in the Bay Area.
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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.
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liberty farms duck liver mousse, persimmon chutney, brioche, frozen matsutake snow
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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?!
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aged ora king salmon, smoked blood & cara cara orange, fennel, crispy chili, merula olive oil
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hand made tortellini of chanterelle mushroom duxelles, wild mushroom velouté, pecorino
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hand made tagliatelle, brown butter, black burgundy truffle, parmigiano reggiano (not shown since we couldn’t wait to shave those truffles table side)
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aged liberty farms duck breast, parsnip puree, charred rapini, sauce aigre-doux
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+ some incredibly technique driven thai preparations from
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hor mok plaa – steamed curry of black cod, coconut cream, makrut lime, cilantro
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ma hor – caramelized pork and prawn, cara cara orange, cilantro, red chili
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geng massaman ped – liberty farms duck breast in massaman curry sauce, charred alliums, sunchokes, fried leeks
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thank you so much + all of those we don’t get to meet that harvested, butchered, fished and foraged these items 🙏
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in & with &

10/08/2021

thanks for the custom aprons. excited to get to work and break em in 🙏
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also pumped to use the new equipment. What to put in the the tank first,🤔
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everything is right outta the box, so there’s work to do! 🔪👨‍🍳
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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.
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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)?
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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.
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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.
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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! ⭐️⭐️⭐
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Dan
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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👨‍🍳
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Grateful for the clients who trust us + our purveyors and partners who make it possible 🙏
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.la

links coming soon
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+ we’re hiring experienced chefs in SF & LA. Send an email to
[email protected] and we’ll be in touch
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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… ;).
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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
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Crispy skin pekin duck breast, bacon-whipped butter beans, fall root vegetables, duck jus
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Dry-aged prime ny strip, asparagus & chive gremolata, slow cooked duck fat fingerling potatoes, red wine bordelaise sauce
👨‍🍳
by

09/27/2020

When Spain 🇪🇸 visits Napa
Watermelon salad, persian cucumbers, kalamata olives, shaved red onion, mint, lemon, feta
Pimentón-braised, short rib, piquillo purée, mojo verde y rojo, fingerlings, hazelnut picada

09/11/2020

Hey fellow chefs. Read this whole ad before responding.

1) You MUST have modern restaurant experience. Preferably One Michelin Star or very close. If you don't have this, this is not a fit.

2) We need help about 2-6 times per month cooking for clients offering beautiful food in their homes.

3) YOU will be leading the events. The dinners are usually between 8-50 (but with Covid we're doing no more than 15-20) people. When the groups are above 8 people, you will be provided a Sous Chef.

4) You must and be able to prioritize, work fast and clean, present the food beautifully, and have excellent communication skills.

5) Dependability is a must. No shows and lateness is not ok. Sloppy mistakes or carelessness is not going to work. We do however have fun, and we take excellent care of people that work for us.

The pay is anywhere from $350-$700 per event.

If the above describes you:
1) Please send your resume and photos of your food.
2) You must have your own knives and apron.
3) If you do not have a food handlers certification, you must be willing to spend $15 to get one.
4) We can also can include you in our liability insurance for only $50 per year.
5) Bonus if you own a car.
6) Do not respond to this ad unless you meet the above requirements.
7) If you've read everything, have a look at our website - www.miseenplacesf.com to get a feel for what we do.

08/30/2020

And another one - taken from two different different dinners last night. Thank you to our clients and to the chefs who executed these beautiful dishes. So grateful to all of you, and I’m excited that we can provide food of this caliber at this crazy time and do so safely. 🙏
ROASTED CELERIAC black truffle jus, cured egg yolk, brown butter salt
SMOKED MELON sherry vinaigrette, chicken chicharron, radish, fennel blossom
BARELY COOKED SCALLOP corn schmaltz, pickled young corn, chorizo xo
WHITE PEKIN DUCK BREAST caramelized plum mole, alliums
MISHIMA RESERVE 48HR ZABUTON mushroom crema, pickled chanterelles
PROFITEROLE sweet corn ice cream, five spice sugar
Butter lettuce, shaved radishes, haas avocado, toasted almonds, grapefruit supremes, goat cheese, chives, lemon-yougurt dressing
Ora King salmon, panzanella salad of roasted sweet 100 tomatoes, cucumber, kalamata olives, basil, garlic croutons, sherry vinegar, olio nuovo
@ California

08/27/2020

LA! We’re officially here and ready to cook for you in your home or yard. We’ve been operating in San Francisco serving Michelin level food for the last 8 years, and it’s time to share what we do in Los Angeles.
Direct message us here, or click on our website in our bio and drop us a note. We look forward to cooking for you!
PS - most of our reviews are on a site called Thumbtack. To find us, type into Google “Mise En Place chefs San Francisco Thumbtack” and you’ll see tons of photos and a 4.9 of 5 star rating.
@ Los Angeles, California

08/23/2020

Couple solid ones from this past week taken from a very special dinner. Thank you for having us cook for you on your special day.🙏💫
Preparations by
@ Kenwood, California

08/02/2020

Japanese theme 🇯🇵 with a couple Cali items.
Hamachi, blistered miso corn, coconut vinegar, chili thread, radish sprout
Yellowfin tuna, kiwi, fingerlime, avocado, watermelon radish
Chicken leg yakitori, shichimi togarashi, charcoal bbq
48 hour Akaushi flap steak, rice, furikake, miso butter
Preparations by
@ Danville, California

07/18/2020

Few good ones from last night by
Heirloom tomatoes, burrata, sweet corn, olio nuovo
Cacio e pepe
Strawberry shortcake
@ Calistoga, California

12/30/2019

Tuna crudo, fennel, blood orange, castelvetrano olives, Asian pear
Delicata squash, baby kale, treviso, pomegranate, chèvre, turmeric almonds,
Pork belly, caramelized miso, smoked apple, winter squash, chestnut dumpling, cider jus
Composed cheese course of manchego, mahon, garrotxa, membrillo, pears, fennel pollen, torta
All by

10/21/2019

Hi all Bay Area Sous Chefs - we're hiring, and the best part is, the shifts are only 3-8 hours in length and you'll have much more fin than working in a restaurant for 11 hours per shift! [https://www.facebook.com/job_opening/1206805976184695/?source=post_homepage_stream&__tn__=HH-R](https://www.facebook.com/job_opening/1206805976184695/?source=post_homepage_stream&__tn__=HH-R)

10/20/2019

Hey fellow chefs. Read this whole ad before responding.

1) You MUST have modern restaurant experience. Preferably One Michelin Star or very close. If you don't have this, this is not a fit.

2) I need help about 2-10 times per month cooking for clients offering high end food in their homes.

3) You will be either leading the events as a Sous Chef OR supporting the Head Chef. The dinners are usually between 8-50 people.

4) You must and be able to prioritize, work fast and clean, present the food beautifully, and have excellent communication skills.

5) Dependability is a must.

The pay is anywhere from $150-$700 per event.

If the above describes you:
1) Please send your resume and photos of your food.
2) You must have your own knives and apron.
3) If you do not have a food handlers certification, you must be willing to spend $15 to get one.
4) I also can include you in my liability insurance if you're the right match for only $50 per year.
5) Bonus if you own a car.
6) Do not respond to this ad unless you meet the above requirements.
7) If you've read everything, have a look at my website - www.miseenplacesf.com to get a feel for what we do.

10/14/2019

One never knows what’s around the corner in life, and I’m deeply living in this reality now. 10 years ago, I started this thing with an idea of serving refined and thoughtful food in peoples’ homes. It worked, but I was afraid to push it further. I felt I needed to work for a brand-named company to validate myself. Looking back now, I’m glad I did work for all these technology companies because it not only prepared me for running a small company, but it’s also shown me how to approach the myriad aspects of running a business.
With that, Mise En Place has grown up a lot. No longer is it a one person show. It’s become the opposite. It’s a growing collective of chefs (we’re hiring) with extraordinary talents that span many Michelin starred kitchens across the county. We share values and philosophy around food and hospitality, but each person is left to interpret the menu as they want when it comes to each individual event. As long as we execute well, we’ll continue winning. Thanks & Moé & & & for all ya’ll’s effort and commitment and creativity 🙏🧡🔪👨🏻‍🍳
@ Mise En Place