How to Run Your Home Kitchen
By Sadie | Professional Chef (20+ Years Experience) Over the past twenty years, I’ve stood in kitchens so hot that the stainless steel felt like a radiator and the air tasted like fire and butter. I’ve worked dinner services where we plated 200–300 covers back-to-back without a pause. And people always ask me the same thing: “How do chefs stay calm when everything around them is chaos?” Here’s the truth… It isn’t natural talent.It isn’t superhuman speed.It isn’t adrenaline. It’s something far more disciplined: How to Run Your Home Kitchen : Mise en Place (pronounced: meez-on-plahss) Yes—it’s French. Yes—it sounds … Read more









