If you’ve ever worked in a professional kitchen, you’ve probably heard the term “mise en place” (meez•on•ploss). I don’t speak French, but I’m told the phrase means “put in place.” Makes sense, because that’s the whole idea with these bowls.
I am not a Navy Seal. I don’t need a fixed-blade, full-tang pocket sword with a tanto blade and a Rockwell factor of 58. I open a lot of boxes and trim my nails with this 50-year-old pen knife. It used to be my grandfather’s. I’m named after him. He died before I was born.
