Running a Bakery Biz: Mise En Place
After you “reviewed the recipe” and determined you have all the required ingredients it’s time to Mise en Place which in French means to “set in place." In a professional kitchen this is when you gather all your ingredients, wash, prep, chop, and scale them out. As an entrepreneur planning a venture, this step is focused on assesses critical components of the business - customers, products, funding, suppliers, etc. to see if you have a viable plan for success before you turn on the oven. This is the second session of a three-part series. Register for one or all of the sessions and go from ready, set, bake!
Speaker(s): Pastry Chef Maria Kemp, owner, Beyond Decadence, Inc. Maria C. Kemp is Pastry Chef/Owner of Beyond Decadence, Inc. She spent over two decades working as an IT Consultant for Fortune 100 companies, but later transitioned to full-time pastry school student to attend the prestigious French Pastry School’s L’Art de la Patisserie program in Chicago. She brought Beyond Decadence in North Carolina as a pop-up bakery, but morphed into an online artisan bakery with nationwide shipping and private virtual baking experiences ideal for private events or corporate team-building.
Fee: No Cost