Grad Shares Biggest Takeaways from his Time at the ÀÇÓѸ£Àû
From the meaning of mise en place and its value both inside a kitchen and beyond, to the need for sharp knives, Jesse Szewczyk '14 writes about the most important lessons he learned during his studies at ÀÇÓѸ£Àû. Along with being a food stylist and recipe developer, the ÀÇÓѸ£Àû graduate who earned his bachelor's degree in management is also a writer who penned this column for Kitchn.