Chef/Instructor Bios

Chef Christine Wansleben

    Christine is the owner/instructor of Mise En Place Cooking School. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City and has worked in such restaurants as Chanterelle and Eleven Madison Park. Before opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, here in Richmond.


Carol Colby
Mise En Place Sommelier

    Carol is currently a wine specialist with National Distributing Company, Inc. She is a native Virginian, and has lived and worked in NYC, San Francisco, and Richmond. She is one of the top Sommeliers in Richmond, who just previously was the Wine Director at the Dining Room at the Berkeley Hotel, a four star-four diamond hotel. She is a member of the cour of Master Sommelier's Guide Level, the Society of Wine Educators, and L'Ordre Mondial des Gourmets Degustateurs.


Liz Kiniry

    After tutoring and mentoring children for eight years, Liz set off to pursue a culinary degree at The French Culinary Institute in Manhattan, receiving their coveted Grand Diploma, with honors. While in school, she worked for Rick Moonen at his restaurant, RM, and prepared meals for Dorothy Hamilton, Founder and CEO of FCI and Host of PBS's Chef's Story. Liz learned her techniques from Jacques Pèpin and André Soltner, along with many other acclaimed chefs. Upon graduation, Liz worked in the pastry kitchens of Bobby Flay's Mesa Grill and Bolo. She then went on to write for Food Arts and Wine Spectator where she helped develop the first issue of Wine Spectator's Food Encyclopedia. After having her first child, she decided it was time to head back to Richmond. While in Richmond, Liz has written an article on Virginia wines for Virginia Living magazine, acted as a pastry consultant and combined two of her passions, food and teaching.


Jenny Tremblay West

    Jenny Tremblay West is a pastry chef with a background in Fine Arts. After graduating at the top of her class from Dubrulle Culinary Arts AI, she owned and operated Sweetest Thing Bakery, a Richmond bakery specializing in one of a kind wedding cakes. Jenny's creations have been photographed for several Richmond publications. She was also one of the top chefs for the Mise En Place Cupcake Camp.


Tammy Brawley

    Tammy began her culinary journey in 2004 by taking cooking classes at SurLaTable. From there her passion for food grew to the point of opening her own catering and private chef business, The Green Kitchen (www.greenkitchenrichmond.com) in 2006. Tammy earned her Associates Degree in Culinary Arts from J. Sargeant Reynolds Community College and is a member of Women Chefs & Restaurateurs. She has worked at Edible Garden, Pescados and was former Culinary Director at SurLaTable.


Nate Marcus

    Nate is a graduate of the Natural Gourmet Institute for Health and Culinary Arts, a plant-based culinary school that focuses on the relationship between food and well-being. He has worked at Mario Batali's EATALY in NYC, studied with a chef in Tuscany, Italy, and owned and operated Healthy Hearts catering in Boston, Massachusetts. He has been a vegetarian for 9 years and is pleased to teach healthy cooking techniques in his new city, Richmond Virginia.

 



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