About Mised Out

I just can’t do this every day!

I’m a working dad.

I’m the family chef too.

It’s not always easy to be both.

Busy schedule.

Bad choices.

Who has time to cook these days? In my house, I have about 20 to 30 minutes from the time I walk in the door to when dinner has to be on the table. Growing boys with big appetites aren’t keen to wait hours for dinner. And I’m not keen on the kiddos eating late either.

I found myself cutting corners a lot more than I wanted.  I didn’t feel good about it and I was S-T-R-E-S-S-E-D nearly every night.

Preparation.

Problem solved.

Have you ever wondered why restaurants can get meals cooked in 30 minutes when it’s so hard to do at home?

There are lots of reasons – of course. But one of the biggest is that restaurants prepare in advance – chopping, simmering, reducing, measuring so that everything’s at the ready when the chefs need it.

This prep time is what restaurants call mise or mise en place. And when the prep is done, they say they’ve Mised Out.

An idea was born. Speed in the kitchen means you need to have things ready to go before you start cooking. You need to be Mised Out, every night.

What we do matters

As I began to think about Mised Out and how we connect with food, I realized that there is a lot more at stake than just faster dinners.

When you cook, you have total control over ingredients – everything from the the type and amount of fat to the salt to allergens.

I also firmly believe that overly processes foods are at the root of many of our health issues. This is why I place such an emphasis on organic, sustainable ingredients.

The stakes are high

Too many of our children are hungry. These kids are more likely to have low test scores and behavioral problems. Too often, they end up dropping out of school. Poverty and crime are rooted in childhood hunger.

I launched The Shop to provide cooks with great tools that help them take their cooking further. Equally important to me, a percent of sales from The Shop are used to fight childhood hunger, through donations to programs like No Kid Hungry.

And getting higher

With agri-business accounting for nearly a quarter of all greenhouse gases. We need to cut emissions, and that means changes to how – and what – we eat.

I started The Kitchen School as a way to help home cooks learn how to interpret culinary classics as contemporary vegetarian or vegan dishes.

Food can change the world.  Come, join me.

— Chef Scott