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By Eileen ChanApril 13, 2018No Comments

Recent Articles

  • LOOKING OUTDOORS WHILE INDOORS – CHINA March 3, 2021
  • strategies for KOREAN FRIED CHICKEN restaurant business October 29, 2020
  • KOREAN FRIED CHICKEN: the rise of a GLOBAL PHENOMENON October 28, 2020
  • MEIKO: expanding territories with MEIKO Green October 28, 2020
  • The New Normal: COVID-19 And The New Hospitality Landscape September 9, 2020
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  • Next Postuniting FOOD-PRENEURS through L.O.V.E.

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MISE EN PLACE

(French pronunciation: [mi zɑ̃ ˈplas])
A term in professional kitchens for "everything prepared and in its place" - reflecting the importance of having the right information with the right tools.

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Recent Posts

  • LOOKING OUTDOORS WHILE INDOORS – CHINA
  • strategies for KOREAN FRIED CHICKEN restaurant business
  • KOREAN FRIED CHICKEN: the rise of a GLOBAL PHENOMENON

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