I have the pleasure of introducing you to my colleague, Jane Rosen, master cook and enthusiastic health care advocate and educator. Jane and I met many, many years ago and our friendship has continued to blossom ten fold over time.
Jane’s cooking is something to know about. She has a knack of making the simplest, easiest recipe taste heavenly. She knows exactly which herbs to choose, she knows just the right amount of spice to use. She has traveled widely and has accumulated a wealth of different cultural tastes as well as down home favorites.
Jane knows how to make a truly fantastic meal within minutes. She can turn what seems to be a very mundane combination of ingredients into a simple, culinary delight.
Jane follows her instincts. She follows the ‘mise en place’ prepration method.
Ever heard of ‘mise en place?’ I hadn’t, until I met Jane. ‘Mise en place’ is a French term that roughly translates as ‘put in place’. It’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in cooking.
It may be simply washing or picking herbs or chopping up all the vegetables needed. More complicated recipes may call for caramelizing onions, cooking dried beans or even slow cooking protein. The main benefit is that it makes it much quicker and easier to get food on the table once you start cooking.
Welcome Jane! We’re thrilled to have you as part of the Good Gut Solution team.