Mise en Place is a french term meaning, “Everything in it’s Place”. That is the corner stone for food production. This special class includes all the preparation and organization that Chef Mark typically does before your class. Chef will walk you through the steps of preparing Red Snapper with Mango Salsa. Juicy tropical fruits cool the heat of the peppery spices from the Snapper. Accompanied by Saffron Rice with rich Fish Stock and delicious Baked Clams.