Turn on the fireplace, put on your favorite holiday sweater, and pour that (spiked) eggnog! Once you've set the mood, join us on-screen for a "Very, Merry Mise en Place..."
“Mise en Place” -- A cooking demonstration and discussion on the power and grace of proper preparation before undertaking tasks. Mise en Place is a culinary term that is translated as “everything in its place.” For many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.
"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions," says Melissa Gray, a senior at the Culinary Institute of America. "It's like a very ... Zen-like thing," he says. "All my knives are clean. Clean cutting board. Clear space to work. Clear mind."
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SCHEDULE:
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5:00 pm: Program begins with live DJ Justin Konoya, cocktail and ingredient prep led by David Holtze
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5:20 pm: “Mise en Place” philosophy and Harvest Kitchen Crispy Brussel Sprouts cooking demonstration led by Harvest Kitchen executive chef and David Holtze
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6:00 pm: Cocktails and networking
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6:30 pm: Program concludes
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ABOUT OUR GUEST:
In 2010, David Alan Holtze wanted to “be the change.” Although David had a lucrative career in advertising, he was unhappy with the trajectory of his life and was concerned with the effect humans have on the environment. He dreamt of being his own boss while spreading a green message. With a passion for food and creating unique experiences, it hit him. A biodiesel food truck serving affordable organic, locally-sourced street food!
And the dream began. In March 2011, David opened Green Truck, San Diego, serving lunch stops, music festivals, film shoots & farmer’s markets. A self-proclaimed “ingredients geek”, David forged relationships with local farms and created ever-changing menus based on their availability. But quickly he realized his passion was in catering.
In March 2015, Harvest Kitchen was born... After 4 years of food truckin’, David left Green Truck and re-launched as Harvest Kitchen. Still sourcing organic and local, and still utilizing the truck, but re-invented as an elegant catering company, only doing private events. Since then the company has grown rapidly, with a client roster and team to be proud of.
Got questions or need membership info? Contact us at admin@ileasandiego.com.
If you're interested in becoming a partner for our programs, please contact the Vice President of Education and Programming, Amanda Henderson, at amandahenderson09@gmail.com.
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ILEA IS THE PRINCIPAL ASSOCIATION REPRESENTING THE CREATIVE EVENTS PROFESSIONAL, GLOBALLY.
The International Live Events Association (ILEA) was founded in 1987 in response to phenomenal growth in the Live Events industry, a growing demand for promoting professionalism, and providing continuing education. ILEA is the only international umbrella organization representing professionals in all disciplines of the special events industry. For over 25 years ILEA has been a valued and trusted partner in the events industry. It is an industry that generates over $200 billion for the global economy and supports over four million jobs.