About Mise En Place
The Recipe
Through compact public classes, private events and parties, chef Christine Wansleben creates an educational and fun hands-on learning environment. From brushing up on the basics to channeling your inner Julia Child, experiences are endless.
Everything In Its Place
The best teachers are former students. Driven by curiosity, shaped by experiences and eager to share knowledge. Enter Mise En Place founder Christine Wansleben.
Chef Christine Wansleben
Owner/Culinary Director
Yes, Chef
The founder of the Shockoe Slip cooking school has worn plenty of aprons in her tenured career. A Syracuse University grad, her journey started in New York City and originally worked in the garment industry.
A frequent farmers market shopper, Christine would pick out the finest products before retreating to her studio apartment to recreate recipes on a tine stove. Her Julia Child moment struck and she soon enrolled in night classes at the Institute of Culinary Education.
Following graduation she went to work for James Beard Award-nominated French restaurant Chanterelle, and was on the opening crew of Danny Meyer’s seminal 11 Madison Park.
In 1999, after relocating to Richmond, she founded her pioneering cooking school in Shockoe Slip. For over 20 years she has been sharpening the skills of home cooks, offering a safe space for learning one of life’s greatest joys.
Consider Christine your foodie friend, kitchen expert and culinary guru.
What’s on the Menu at Mise En Place?
Sharpening knife skills
Craft cocktail-making
Exploring International cuisine
Learning Easy dinners
Building Charcuterie boards
Fundamentals from sauces to roasting
Bonus Perks
Venue rental for private events
Opportunities for guest chefs
Perfect space to host pop-ups
Great gift for friends or family
Historical charm
Supporting Cast
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Culinary Instructor
Laurel Herman is a Culinary Medicine Consultant, and Ancestral Culinary Workshop facilitator. Her work spans over 45 years, a classically European trained chef teaching anything but classic classes. Her teaching style is fun and relaxed, introducing Culinary Medicine through different cuisines, and techniques. She specializes in Gluten Free foods, helping people navigate food allergies and dietary protocols. Laurel has witnessed firsthand how food and it’s connection to the human spirit bring people together.” Food is a great unifier. “
She is the author of The Blissed-Out Chef, 2015, the Inner Kitchen 20111, and currently blogs for the Times of Israel.
This year she proudly launches her new practice and website at : www.itsmorethanjustfood.com
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Mixologist Instructor
Beth is the sole proprietor of Salt and Acid, where she focuses on cocktail menu consulting, bar staff training, mixology education and private events. She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild, and as a Northeast Regional Representative for the United States Bartenders’ Guild (USBG) National Council of Chapters.Beth has been in the restaurant industry since 2001. Her bar career began behind the stick at Can Can in Richmond’s historic Carytown. In her almost seven years at Can Can she honed her skills as a professional bartender. She credits a lot of her success to the things she learned from service manager Joao Neri & sommelier Bob Talcott in her tenure at the French brasserie.
Read More> www.saltandacid.com/about
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Angela Petruzzelli is chef and the owner of Sprezza Ristorante, which celebrates the rich flavors of authentic Southern Italian cuisine. With a deep passion for preserving culinary traditions, she specializes in bringing time-honored recipes to life, ensuring each dish reflects the true essence of Italy. Angela also has a deep love of classic French cuisine. Her commitment to using the freshest ingredients allows for a perfect balance of tradition and modern flair. A true advocate for keeping the art of classic cuisine alive, Angela creates an unforgettable dining experience that transports guests to the heart of both cultures. Through dedication and expertise, Angela continues to honor the past while delighting the modern palate.
Rethink The Cooking Experience
We also host private events, welcome guest chefs, invite potential pop-ups and are a perfect backdrop for food photography.
Mise En Place In The News
Spotlight: Christine Wansleben
Hardaway, Mary Scott. "Catching up with the Mise En Place owner and culinary instructor." Richmond Magazine, 10 Sept. 2024, Source
Hot Topic
“The nice thing about being in Virginia is that you can grill year-round. I love to grill a steak or split Cornish hen, corn, seasonal vegetables and even stone fruit.”
Two Decades Down
“[To celebrate 20 years of Mise En Place] I’m trying to add some fresh new collaboration classes, like the ones I do with Beth Dixon of Salt and Acid. I’m also going to co-host another mushroom foraging trip at Albemarle CiderWorks on Sept. 22.”
Beyond the Apron
“I like to draw and paint — I almost minored in art in college. I usually have a small sketchpad near me with some colored pencils. I also love puzzles. I get a bit obsessed when I start a puzzle. I can’t walk by without stopping and connecting at least one piece.”
Thrills and Skills
“I always tell guests, ‘My goal is that you come to Mise En Place to learn something new. It could be how to properly cut an onion, how to cook an eggplant or how to make a delicious pan sauce. And I also want you to have a good time doing it.’”
Mise En Place and Seasonal Roots Earth Day Cooking Class 2024
Another fantastic collaboration with Mise En Place Cooking School and Seasonal Roots. Join us for this virtual cooking class as we make Freekeh Salad with Herbs & Dill Yogurt Dressing, Merguez Sausage with Conch Peas & Microgreens and Sauteed Cinnamon Apples. Check out more videos from @seasonalroots5182
Celebrating International Women's Day
The Retail Merchants Association sat down with Chef Christine and other women-owned businesses in Richmond to discuss what that road has looked like for them. Read more and watch the full video.
