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. She has won several pitch competitions, awards from the City of Charlotte, $10,000 website redesign courtesy of Marcus Lemonis, and has been featured on TV, radio, podcasts, and a magazine cover.

Fee: No Cost