Harvest Eating Podcast-plant Based Vegan Recipes

Visit Harvest Eating Today’s show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background. Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as “being ready” for the “pick up”. I see many people cooking with poor or non-existent mise en place. So if you’re making a pb& j you need the following for your mise en place: peanut butter bread jam, jelly, preserves? what do you like? toaster? knife cutting board plate napkin a glass of milk….haha….just kidding on these last few items. You get the point though-don’t start cooking until you have gathered everything you need, including equipment and a place to put the prepared food. And, if you don’t want me barking at you clean as you