"his course has not only provided me with the technical skills required for professional cooking but has also instilled in me the discipline and mindset needed to work efficiently and safely in the kitchen. I now feel more prepared and capable to take on more advanced cooking challenges, knowing that a solid foundation in mise en place, knife skills, and organization is essential for every successful culinary endeavor."
--R.P. from Canada
"I learned quite a lot from this section, a lot of which I can actively incorporate in my cooking and prep work today...this section was more applicable in real time than my other courses so I'm excited to get to be able to use this knowledge in the kitchen next chance I get."
--Z.N. from California
"Mise en Place, what I can say is that mise en place is perfect not just for cooking but for other things in life as well. It's also like picking out the outfit, shoes, accessories before the big job interview, or gathering up all your lotions and potions, candles and warm toels right before that relaxing bubble bath. Mise en place could do us all good in a variety of ways. We discuss and learn all the techniques to prepare meats with all the marinades and rubs, to all the sizes, cuts and shapes for our veggies, have you ever noticed how people will say how something outside of cooking looks like food and most are prepared for what that non-food item or thing is. Mise en place just isn't for cooking, it's kind of like life. You should always prepare or be prepared before hand. Mise en place makes everything easier."
--T.T. from Alaska
"This course was probably one of the most useful in regards to my everyday life, and taught me many things that have made my daily work more efficient and professional. Working as a line cook at a small, rural restaurant, most of the time I'm working, I'm actually preparing food for lunch or dinner, or the following day...the sections over marinating and brining were useful as these are things we often do at my job, however, I've never understood the proper way to do them and haven't been able to take on that responsibility. Now, I feel confident going to my employer and taking on these responsibilities."
--P.A. from Texas
"This course increased my knowledge of preparation significantly. I have a better understanding of how the role of proper and timely preparation can affect the quality of the ingredients and overall dish. I know how to re-order my preparation processes to achieve a higher quality final dish. I have a clearer understanding of how the final cuts affect flavor in dishes with different cooking times and how to professionally perform the cuts to enhance my final presentation. And I am more confident in my ability to use marinates and which ingredients to use depending on my marinating times and the types of meats I am using in my final dishes."
--C.P. from Colorado
"After completing the Introduction to Food Preparation - Mise en Place course, I now understand why preliminary cooking is so essential in the food service industry, as advance preparation often requires precooking and flavoring of ingredients to make them ready for use in a finished recipe."
-- B.P. from Pennsylvania
"This course has shown me the importance of planning and mise en place as a tool to optimize the work, handling and maintenance of knives and the basic techniques required in food preparation. I hope in my work, from now on, to apply the techniques of marinades and put into practice vegetable cuts that will undoubtedly give more presentation to my dishes."
-- J.M. from New York
"I found most of the ideas (in this course) very enlightening. I will be able to use all this information while managing my kitchen staff as well as menus. Overall, I felt this was a very helpful introduction to food preparation."
-- A.T. from Michigan