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Mise en Place

For Anyone Wanting to Change Their Life & for All Who Love Good Food
Image by Myles Pettengill

"Mise en place" (pronounced Meez ahn plahs) is the term used in professional kitchens for the organizing and arranging of ingredients. It translates
directly from French as,
"putting in place".

I like to think it also describes the time in one's life when one must discard all things that no longer have meaning, and put in place all those pieces of the jigsaw puzzle that will eventually reveal the grand picture of a life righteously lived. For me, that time has come.

After almost a decade as a model agent in both Sydney and Los Angeles, at the age of thirty-five, I've decided to forego fashion and follow my passion - food.

This is my story, unfolding real-time as you scroll down. May my journey - in good times and in bad - inspire you to put your things in place.

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LL Bean Coupon
LL Bean Coupon

Recent comments

  • March 20, 2012 12:55 pm

    V Dreams of Jiro’s Sushi

    Jiro Ono’s life-long devotion to the art of making sushi, his utter dedication to his craft (he’s a still-working — seven days a week — eighty-five year old who appears to have been making sushi since childhood) has afforded him three Michelin stars — the first ever to be awarded a sushi chef. It commands reverence, the kind of all-consuming passion, devotion, discipline and single-mindedness required to arrive at such a level of skill and heightened understanding as Jiro has in his career. And still he claims to be learning, to be bettering himself constantly. It is his life pursuit, still.

    Honorable it is, how he has spent his time on this earth, perfecting simplicity. This could never have been my path in life. I’m far too distracted, far too interested in everything around me in this giant, wonderful, endlessly fascinating world we live in. I’ve always needed to be in it. Jiro, like other masters of any particular craft, has spent his life, holed up with his fish, his rice and his hands, quietly moving as close to perfection as one can get. 

    A field trip to a tiny, hole-in-a-wall in Ginza, Tokyo is all I can think of right now, for the privilege of rapture on my tongue before this guy retires to the other world. And Jiro-san really does need to quit it actually. His poor fifty-something year old son has been apprenticing for eternity, in deference to the Japanese tradition that the eldest son must follow in his father’s footsteps and replace him upon retirement. 

    Jiro Dreams of Sushi is now showing in Los Angeles, food-lovers and it’s a beauty (or actually, it’s “beauty” would also be accurate). Catch it only until this Thursday, 22nd March at the Nuart in Westwood.