Mise En Place Cooking Studio

Forget the delivery app and the heavy deep-fryer. In this flavor-packed evening workshop, we’re deconstructing your favorite takeout staples and recreating them with fresh ingredients and authentic techniques—all without the splattering oil.
Join us for a hands-on journey through the wok as we master the balance of salty, sweet, sour, and umami. You’ll learn how to achieve that signature “takeout taste” using high-heat searing, aromatic layering, and the secret to perfectly tender proteins. By the end of the night, you’ll have the skills to whip up a multi-course feast that’s faster, fresher, and arguably better than the original.
<h2>The Menu: A Fresh Take on Classics</h2>
We’ve curated four user-friendly dishes that focus on bold flavors and accessible techniques:
<ul><li>Hand-Folded Pork &amp; Chive Dumplings: The ultimate crowd-pleaser. You’ll learn the art of filling and pleating, plus the “steam-fry” method for a golden, crispy bottom without deep frying.</li><li>Velvet Ginger-Soy Beef with Broccoli: Skip the fried chicken for this silky, tender beef stir-fry. We’ll teach you the “velveting” technique to keep the meat incredibly juicy and tender.</li><li>Garlic Butter Bok Choy &amp; Mushrooms: A vibrant, nutrient-dense side dish that brings a hit of earthy garlic and crunch to your plate.</li><li>Classic Vegetable Lo Mein: Master the sauce-to-noodle ratio and learn how to toss noodles like a pro for that perfect, smoky “wok hei” finish.</li></ul>
<h3>What You’ll Master</h3>
<ul><li>The “Velveting” Secret: Learn the professional Chinese technique to make lean meats melt-in-your-mouth tender without frying.</li><li>Dumpling Architecture: From the perfect filling consistency to three different folding styles.</li><li>The Essential Pantry: A guide to the five “must-have” sauces and spices that make any dish taste like authentic takeout.</li><li>High-Heat Success: How to manage your home stove to get the best results for quick-fire stir-frys.</li></ul>
Note: This class is designed to be interactive and social. We’ll wrap up the session by sitting down together to enjoy our handmade feast!
What To Expect:&nbsp;In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
<ul><li>You will work with other students in groups of 4, sharing workstations and equipment.</li><li>Classes are 2 hours, unless otherwise noted above</li><li>Hands-on classes are limited to 12-16 students</li><li>You will be standing, cooking and working for most of the class</li><li>Please wear comfortable, closed-toe shoes and have long hair tied back</li><li>We will serve water, soda or 2 glasses of wine with your meal.</li></ul>
Mise En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mise En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.

Local Event: Beyond the Box: Mastering the Art of Chinese Takeout

Fulton County

Roswell

Georgia

Beyond the Box: Mastering the Art of Chinese...

Forget the delivery app and the heavy deep-fryer. In this flavor-packed evening workshop, we’re deconstructing your favorite...

Beyond the Box: Mastering the Art of Chinese Takeout

Get ready to roll, crimp, and bake! This hands-on workshop is designed to turn you into a pastry pro. We’re diving deep into the world of buttery, flaky crusts and vibrant spring fillings. Whether you’re a seasoned baker or a total beginner, you’ll leave with the skills (and the treats) to impress at any spring gathering. On the Menu
<ul><li>The Signature Personal Pan Sized Pies:<ul><li>Meyer Lemon &amp; Lavender Meringue: A bright, floral twist on a classic. We’ll master the art of the silky lemon curd and a toasted, pillowy meringue.</li><li>April Orchard Apple &amp; Tart Cherry: A deep-dish delight using crisp seasonal apples and a hint of tart cherry, topped with a gorgeous lattice crust.</li></ul></li><li>The Mini Marvel:<ul><li>Petite Pistachio &amp; Strawberry Galettes: These free-form mini pies are rustic, elegant, and packed with fresh roasted strawberries and a nutty frangipane.</li></ul></li><li>The Hand-Held Favorite:<ul><li>Savory “Spring Harvest” Hand Pies: Because pie isn’t just for dessert! These portable pockets are stuffed with herbed goat cheese, asparagus, and leeks.</li></ul></li></ul>
What You’ll Learn
<ul><li>The Science of Flake: How to keep your butter cold and your crust tender.</li><li>Decorative Edges: Master the braid, the crimp, and the perfect lattice.</li><li>Filling Fundamentals: How to prevent the dreaded “soggy bottom” and achieve the perfect bake.</li></ul>
What To Expect:&nbsp;In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
<ul><li>You will work with other students in groups of 4, sharing workstations and equipment.</li><li>Classes are 2 hours, unless otherwise noted above</li><li>Hands-on classes are limited to 12-16 students</li><li>You will be standing, cooking and working for most of the class</li><li>Please wear comfortable, closed-toe shoes and have long hair tied back</li><li>Charcuterie Snack Break</li></ul>
Mise En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mise En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.

Local Event:  Perfectly Pie-ous: From Crust to Crumb (Pie Making Workshop)

 Perfectly Pie-ous: From Crust to Crumb (Pie...

Get ready to roll, crimp, and bake! This hands-on workshop is designed to turn you into a pastry pro. We’re diving deep into...

 Perfectly Pie-ous: From Crust to Crumb (Pie Making Workshop)

<h2>Exclusive Demo-Style Event</h2>
Get ready for an exclusive evening with one of Roswell’s most beloved culinary teams! North End Kitchen &amp; Bar has been a Canton Street staple for years, and now they are stepping into the Mise en Place studio to give you a first look at their highly anticipated Summer Seasonal Menu.
Join Chef Brocc and his amazing team for this high-energy, demo-style class. You won’t just be watching; you’ll be getting an insider’s look at the techniques and inspiration behind their newest dishes. Chef Brocc will be sharing expert tips, professional “cheffy” secrets, and—most importantly—generous samples of the upcoming summer lineup before it even hits the restaurant!
“Brooc Dawkins is a seasoned culinary professional with extensive experience across the food industry. Having worked in food trucks, catering, grocery stores, and restaurants, Brooc brings a wealth of knowledge and creativity to every culinary endeavor. His hands-on experience in diverse food environments has shaped a well-rounded skill set that blends technical expertise with a strong understanding of customer service, operations, and flavor innovation.
Brooc’s culinary journey began with a passion for bold, honest food and a desire to connect with people through shared meals. Whether crafting unique menus for private events, managing high-volume restaurant kitchens, or curating artisanal offerings for retail, he consistently prioritizes quality, sustainability, and originality. Known for his adaptable style and collaborative spirit, Brooc thrives in fast-paced environments where innovation meets tradition.
Today, Brooc continues to explore new culinary horizons while mentoring emerging talent and developing concepts that celebrate community, culture, and creativity on the plate.”
Whether you’re a North End regular or a foodie looking for a night of great flavors and conversation, this is a “can’t-miss” evening on the Square.
<h2>What’s Included:</h2>
<ul><li>Live culinary demonstrations by the North End team.</li><li>Exclusive tasting of their new summer menu items.</li><li>Wine will be served throughout the evening to pair perfectly with the seasonal flavors.</li></ul>

Local Event:  A Taste of What’s Next: North End Kitchen & Bar Summer Menu Sneak Peek

 A Taste of What’s Next: North End Kitchen &...

Exclusive Demo-Style Event
Get ready for an exclusive evening with one of Roswell’s most beloved culinary teams! North End...

 A Taste of What’s Next: North End Kitchen & Bar Summer Menu Sneak Peek

Transport your kitchen to the vibrant markets of Marrakech! In this immersive, hands-on workshop at Mise en Place, we’ll explore the bold, aromatic world of Moroccan cuisine. You’ll learn how to layer spices, balance sweet and savory notes, and master the slow-simmered magic of the Tagine. Whether you’re a seasoned traveler or a curious foodie, this class will give you the techniques to bring the “Oasis” home to Roswell.
<h2>The Menu</h2>
<ul><li>The Main:<ul><li>Classic Apricot &amp; Almond Chicken Tagine: A fragrant, slow-cooked masterpiece featuring tender chicken, honey-soaked apricots, and toasted almonds, seasoned with our signature Ras el Hanout spice blend.</li></ul></li><li>The Easy Sides:<ul><li>Herbed Lemon Couscous: A light, fluffy base tossed with fresh parsley, mint, and a bright squeeze of lemon to soak up every drop of the tagine sauce.</li><li>Roasted Cumin Carrots with Honey: Sweet spring carrots roasted until tender-crisp with earthy cumin seeds and a drizzle of wildflower honey.</li></ul></li><li>The Dessert:<ul><li>Ghoriba (Moroccan Chewy Almond Cookies): These gluten-free gems are a staple in Moroccan tea culture. They are incredibly easy to make, naturally nutty, and cracked on top with a beautiful dusting of powdered sugar.</li></ul></li></ul>
<h3>What You’ll Learn:</h3>
<ul><li>Spice Building: How to toast and bloom spices like cumin, ginger, and cinnamon for maximum flavor.</li><li>The Tagine Method: Understanding how the conical shape of the tagine creates a self-basting environment (and how to replicate it in a Dutch oven!).</li><li>The “Cracked” Cookie Technique: How to achieve the perfect texture for a traditional Moroccan almond cookie.</li></ul>
What To Expect:&nbsp;In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
<ul><li>You will work with other students in groups of 4, sharing workstations and equipment.</li><li>Classes are 2 hours, unless otherwise noted above</li><li>Hands-on classes are limited to 12-16 students</li><li>You will be standing, cooking and working for most of the class</li><li>Please wear comfortable, closed-toe shoes and have long hair tied back</li><li>We will serve water, soda or 2 glasses of wine with your meal.</li></ul>
Mise En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mise En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.

Local Event: Moroccan Oasis: The Art of the Tagine

Moroccan Oasis: The Art of the Tagine

Transport your kitchen to the vibrant markets of Marrakech! In this immersive, hands-on workshop at Mise en Place, we’ll...

Pack your bags and sharpen those appetites—Summer Camp registration is officially LIVE at Mise en Place! This summer, we're taking our young chefs on a culinary journey across the globe without ever leaving the studio. Our 'Passport to Flavor' and 'Global Spice Route' tours will teach your kids the secrets of international cuisines, from handmade pasta in Italy to savory street food in Mexico and beyond. Every camper will receive their very own Mise en Place Passport to track their 'travels,' and the best part? We eat what we make! A full, chef-prepared lunch is included every single day. Give your child the gift of kitchen confidence, new friendships, and a world of flavor!<h2>Menu:</h2>
Theme: Passport to Flavor (3-Day Mon–Wed)
Focus: Soft textures, hand-mixing, and “assembly” style cooking.
<ul><li>Monday: Destination Italy</li><li>Menu: Handmade Personal Pizzas (dough from scratch!), “Garden” Salad with Lemon Vinaigrette, and Fruit Skewers with Honey-Yogurt Dip.</li><li>Tuesday: Destination Mexico</li><li>Menu: “Walking” Tacos with Mild Ground Beef, Hand-Mashed Guacamole with Veggie Dippers, and Cinnamon-Sugar Churro Bites.</li><li>Wednesday: Destination France</li><li>Menu: Ham &amp; Cheese Crepes, Croque Monsieur “Sliders,” and Chocolate Mousse with Fresh Berries.</li></ul>
<ul></ul>

Local Event: Passport to Flavor: The “Little Explorers” (Ages 6–8) Kids Cooking Summer Camp

Passport to Flavor: The “Little Explorers”...

Pack your bags and sharpen those appetites—Summer Camp registration is officially LIVE at Mise en Place! This summer, we're...

Passport to Flavor: The “Little Explorers” (Ages 6–8) Kids Cooking Summer Camp

Pack your bags and sharpen those appetites—Summer Camp registration is officially LIVE at Mise en Place! This summer, we're taking our young chefs on a culinary journey across the globe without ever leaving the studio. Our 'Passport to Flavor' and 'Global Spice Route' tours will teach your kids the secrets of international cuisines, from handmade pasta in Italy to savory street food in Mexico and beyond. Every camper will receive their very own Mise en Place Passport to track their 'travels,' and the best part? We eat what we make! A full, chef-prepared lunch is included every single day. Give your child the gift of kitchen confidence, new friendships, and a world of flavor!<h2>Junior Chefs (Ages 9–11)</h2>
<h2>Menu:</h2>
Theme: Global Spice Route (5-Day Mon–Fri) Focus: Knife skills, stovetop safety, and flavor balancing.
<ul><li>Monday: The Mediterranean</li><li>Menu: Chicken Souvlaki Skewers, Homemade Pita Bread, Tzatziki Sauce, and Greek Honey Cookies (Melomakarona).</li><li>Tuesday: East Asia</li><li>Menu: Veggie Sushi Rolls (Maki), Teriyaki Chicken Meatballs, and Matcha Shortbread Cookies.</li><li>Wednesday: South Asia</li><li>Menu: Butter Chicken (Mild), Coconut Rice, Garlic Naan in the Pan, and Mango Lassi.</li><li>Thursday: South America</li><li>Menu: Beef and Cheese Empanadas (Folding technique!), Chimichurri Dipping Sauce, and Dulce de Leche Sandwich Cookies (Alfajores).</li><li>Friday: The Great American Picnic</li><li>Menu: Hand-Smashed Burgers, Homemade Potato Chips, and “Red, White, &amp; Blue” Berry Cobbler.</li></ul>

Local Event: Global Spice Route: Junior Chefs (Ages 9–11) Kids Cooking Summer Camp

Global Spice Route: Junior Chefs (Ages 9–11)...

Global Spice Route: Junior Chefs (Ages 9–11) Kids Cooking Summer Camp

Pack your bags and sharpen those appetites—Summer Camp registration is officially LIVE at Mise en Place! This summer, we're taking our young chefs on a culinary journey across the globe without ever leaving the studio. Our 'Passport to Flavor' and 'Global Spice Route' tours will teach your kids the secrets of international cuisines, from handmade pasta in Italy to savory street food in Mexico and beyond. Every camper will receive their very own Mise en Place Passport to track their 'travels,' and the best part? We eat what we make! A full, chef-prepared lunch is included every single day. Give your child the gift of kitchen confidence, new friendships, and a world of flavor!<h2>Menu:</h2>
Theme: Global Spice Route (5-Day Mon–Fri) Focus: Knife skills, stovetop safety, and flavor balancing.
<ul><li>Monday: The Mediterranean</li><li>Menu: Chicken Souvlaki Skewers, Homemade Pita Bread, Tzatziki Sauce, and Greek Honey Cookies (Melomakarona).</li><li>Tuesday: East Asia</li><li>Menu: Veggie Sushi Rolls (Maki), Teriyaki Chicken Meatballs, and Matcha Shortbread Cookies.</li><li>Wednesday: South Asia</li><li>Menu: Butter Chicken (Mild), Coconut Rice, Garlic Naan in the Pan, and Mango Lassi.</li><li>Thursday: South America</li><li>Menu: Beef and Cheese Empanadas (Folding technique!), Chimichurri Dipping Sauce, and Dulce de Leche Sandwich Cookies (Alfajores).</li><li>Friday: The Great American Picnic</li><li>Menu: Hand-Smashed Burgers, Homemade Potato Chips, and “Red, White, &amp; Blue” Berry Cobbler.</li></ul>
<ul></ul>

Pack your bags and sharpen those appetites—Summer Camp registration is officially LIVE at Mise en Place! This summer, we're taking our young chefs on a culinary journey across the globe without ever leaving the studio. Our 'Passport to Flavor' and 'Global Spice Route' tours will teach your kids the secrets of international cuisines, from handmade pasta in Italy to savory street food in Mexico and beyond. Every camper will receive their very own Mise en Place Passport to track their 'travels,' and the best part? We eat what we make! A full, chef-prepared lunch is included every single day. Give your child the gift of kitchen confidence, new friendships, and a world of flavor!<h2>Menu:</h2>
Theme: Passport to Flavor (3-Day Mon–Wed)
Focus: Soft textures, hand-mixing, and “assembly” style cooking.
<ul><li>Monday: Destination Italy</li><li>Menu: Handmade Personal Pizzas (dough from scratch!), “Garden” Salad with Lemon Vinaigrette, and Fruit Skewers with Honey-Yogurt Dip.</li><li>Tuesday: Destination Mexico</li><li>Menu: “Walking” Tacos with Mild Ground Beef, Hand-Mashed Guacamole with Veggie Dippers, and Cinnamon-Sugar Churro Bites.</li><li>Wednesday: Destination France</li><li>Menu: Ham &amp; Cheese Crepes, Croque Monsieur “Sliders,” and Chocolate Mousse with Fresh Berries.</li></ul>

Pack your bags and sharpen those appetites—Summer Camp registration is officially LIVE at Mise en Place! This summer, we're taking our young chefs on a culinary journey across the globe without ever leaving the studio. Our 'Passport to Flavor' and 'Global Spice Route' tours will teach your kids the secrets of international cuisines, from handmade pasta in Italy to savory street food in Mexico and beyond. Every camper will receive their very own Mise en Place Passport to track their 'travels,' and the best part? We eat what we make! A full, chef-prepared lunch is included every single day. Give your child the gift of kitchen confidence, new friendships, and a world of flavor!<h2>Menu:</h2>
Theme: Global Spice Route (5-Day Mon–Fri) Focus: Knife skills, stovetop safety, and flavor balancing.
<ul><li>Monday: The Mediterranean</li><li>Menu: Chicken Souvlaki Skewers, Homemade Pita Bread, Tzatziki Sauce, and Greek Honey Cookies (Melomakarona).</li><li>Tuesday: East Asia</li><li>Menu: Veggie Sushi Rolls (Maki), Teriyaki Chicken Meatballs, and Matcha Shortbread Cookies.</li><li>Wednesday: South Asia</li><li>Menu: Butter Chicken (Mild), Coconut Rice, Garlic Naan in the Pan, and Mango Lassi.</li><li>Thursday: South America</li><li>Menu: Beef and Cheese Empanadas (Folding technique!), Chimichurri Dipping Sauce, and Dulce de Leche Sandwich Cookies (Alfajores).</li><li>Friday: The Great American Picnic</li><li>Menu: Hand-Smashed Burgers, Homemade Potato Chips, and “Red, White, &amp; Blue” Berry Cobbler.</li></ul>

Tiera Aguillon

Atlanta Metropolitan Area

Fulton

Mountain Park

Alpharetta-Milton

Milton

Cobb County

East Cobb

Sandy Springs

DeKalb County

Dunwoody

Northeast Cobb

Johns Creek

Gwinnett County

Peachtree Corners

Cherokee County

Cherokee

Hickory Flat

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Nearby Communities

State Edition

National Edition

Posting Activity

Beyond the Box: Mastering the Art of Chinese Takeout

APR

23

6:00 PM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Perfectly Pie-ous: From Crust to Crumb (Pie Making Workshop)

APR

25

10:30 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

A Taste of What’s Next: North End Kitchen & Bar Summer Menu Sneak Peek

APR

28

6:00 PM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Moroccan Oasis: The Art of the Tagine

APR

29

6:00 PM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Passport to Flavor: The “Little Explorers” (Ages 6–8) Kids Cooking Summer Camp

JUN

1

9:00 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Global Spice Route: Junior Chefs (Ages 9–11) Kids Cooking Summer Camp

JUN

8

9:30 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Global Spice Route: Junior Chefs (Ages 9–11) Kids Cooking Summer Camp

JUN

15

9:30 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Passport to Flavor: The “Little Explorers” (Ages 6–8) Kids Cooking Summer Camp

JUN

22

9:00 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Global Spice Route: Junior Chefs (Ages 9–11) Kids Cooking Summer Camp

JUN

29

9:30 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Global Spice Route: Junior Chefs (Ages 9–11) Kids Cooking Summer Camp

JUL

6

9:30 AM

Mise En Place Cooking Studio, 603 Atlanta St, Roswell, GA

Georgia Festival Chorus

Open House

Simon Kenevan Artist Show

Bloom: Bouquets & Brunch