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Every week you need to dedicate about two hours of your time to get all of this stuff ready, we would call it ‘mise en place’ in the restaurant — how we cook in a restaurant is going to be how I want you to cook at home. If you prepare yourself and you have all your ingredients ready, all of your ‘mise’ in place, all of your stuff is right in front of you, then to make the dish is really just assembling.
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