Mise en place. Mise en place is a French term meaning "everything put into place." If you know me at all, this is absolutely my jam. When I learned mise en place is one of the fundamental principals of culinary school??! It felt like home. The basic idea is to have a plan before you start cooking; know what you're cooking, how to cook it, what equipment and ingredients you will need. Before you begin cooking, measure, and prep all of your equipment and ingredients so you can focus on cooking. I have practiced mise en place cooking at home and didn't even realize I was doing it right. It 's so affirming!

I am thoroughly enjoying my textbook, Professional Cooking. I want to know every single thing in this book. I could look at pictures of knives, pots, pans, tools, and how to sharpen knives all day. I was extremely excited to learn how to use a knife stone and correctly sharpen knives.

Everything at school is going great. I am getting to know my Chef Professors, and so far, I adore them, particularly in my lab and lecture. I am feeling slightly overwhelmed. Between working part-time, going to school full-time, homework, Little Grey Heart, friends, family, and being a responsible adult (laundry, cleaning, grocery shopping), it's a lot. I think once I get into a routine, it will get easier, but I'm currently feeling overwhelmed. I am so happy, though. I know culinary school is the right choice, and I am so happy to be here. For me, feeling overwhelmed by something you love still feels good.