— Fran Costigan

Oh gosh. Two is just like a small number to, to, to select from. I think I learned so many things from Rouxbe. Um, I think one of the things that just really expanded my repertoire of things to try, I had never, we were talking right before we joined, I'd never made, you know, hand cut noodles when I saw, you know, on my own. Mm-hmm. Um, so the first thing I would say is it just really expanded my repertoire of what I'm willing to try and just exposed me to so many different techniques. Um, and then the second thing I will say that to this day, I am like a staunch believer. And, um, I'm almost like I talk about it all the time is meison Plus. Um, I understood what it meant before, but after doing the course, I feel like a lot of times when people feel very chaotic in the kitchen and they feel like something's burning or nothing turns out right, I always go back to the philosophy of mis on plus because it just makes you feel, makes me feel much more calm in the kitchen when you take 10 minutes to kind of prep everything, everything's ready, so nothing's gonna burn, nothing's, you know, it's gonna be ready when you need it. And one of the things that I've done, especially as my kids have, you know, were busy with sports and stuff, I would actually do my mis en place early in the day. So when it actually came time to cook dinner, I could have it together in 10 or 15 minutes. So that's misla all day long. That's a great idea to do your mise early in the day. And then when it's dinner time, you've got everything ready to go. That's, uh, very, very good. I am going to ride your coattails and say that I think that Misla is a life changer because I think that it carries over into other aspects of your life in terms of helping you become more organized and more detailed. And, uh, I also think that with the mis en place is the attachment of clean as you go. Because I can remember 20 years ago that I would make something and my kitchen looked like a tornado had come through this baking experience. So mis en place and clean as you go. And then the other thing is to, um, I, I work on my knives as soon as I finish using them and I wash them, uh, I, uh, get out my homer and make sure that they're sharp so that when I go to use them the next time they are ready to go. And I also think, um, food storage, especially dry ingredients, because I would have things that were so old and now I have jars, they're marked, they're labeled so, and everything in its place. So I think that we're both champions of the importance of, uh, mis en place.