We Host Culinary Experiences

Through Teambuilding, classes & Private Events 


At Mise En Place we believe cooking is building a story through food. Whether you're a novice or an expert, we want to help bring that story to life. Located in Richmond's historic Shockoe Slip, Mise En Place will help turn ingredients into a masterpiece through dynamic hands-on cooking classes, corporate team building, private events and kid's birthday parties.
Learn essential cooking skills from how to properly sharpen a knife or sauté a chicken breast, to telling the difference between cumin and thyme. Under the direction of Executive Chef and Owner Christine Wansleben and some of the area's finest food and wine specialists, there's nowhere this culinary adventure can't take you.
As featured in Richmond Family Magazine "What's Cooking", Virginia Business Magazine, The Richmond Times Dispatch, Richmond Magazine, Style Weekly, and on WTVR, Mise En Place has been creating culinary works of art for over 10 years. In that time we've passed down our knowledge of cooking and learned a lot in return.


Class Schedule

Mise En Place is excited to see what we can accomplish together with your family, friends, co-workers, or even strangers, because like a story, great food is best when it's shared.  Learn more about private events and team building opportunities for groups or our culinary kids parties.


Class Cancellation Policy

  • Classes are 2 1/2 hours long unless otherwise indicated. Instructors reserve the right to alter menus due to seasonal availability of ingredients.
  • Payment must accompany each reservation. Space is limited. If the class is full, your name may be placed on a waiting list.
  • We will refund tuition for your cancellation up to 1 week before the scheduled class. Up to 48 hours before the class, we will issue a class credit for your next class. No refunds or credits can be given for cancellations less than 48 hours before class.
  • No discounts can be applied to class tuition unless otherwise noted.
  • Classes may be cancelled due to insufficient enrollment. Upon cancellation we will contact you by phone. You will have the choice of either transferring your payment to another class or receiving a refund.
  • Class seating is on a first come, first serve basis. Class times may vary and begin promptly.
  • For all wine and spirit classes, students must be 21 to attend. We reserve the right to ask for proper identification.

Dress Code

  • For all hands on classes, it is recommended that all students wear flat, comfortable shoes. Due to the nature of the class, open toe shoes are not advised.


Our Team

Chef Christine Wansleben

Christine is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City , and has worked in such restaurants as Chanterelle and Eleven Madison Park. Prior opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, here in Richmond.

Carol Colby
Mise En Place Sommelier

Carol is a fine wine specialist here in the Richmond region. She is a native Virginian, and has lived and worked in NYC, San Francisco, and Richmond. She is one of the top Sommeliers in Richmond, who just previously was the Wine Director at the Dining Room at the Berkeley Hotel, a four star-four diamond hotel. She is a member of the cour of Master Sommelier's Guide Level, the Society of Wine Educators, and L'Ordre Mondial des Gourmets Degustateurs.

Jenny Tremblay West

Jenny Tremblay West is a pastry chef with a background in Fine Arts. After graduating at the top of her class from Dubrulle Culinary Arts AI, she owned and operated Sweetest Thing Bakery, a Richmond bakery specializing in one of a kind wedding cakes. Jenny's creations have been photographed for several Richmond publications. She was also one of the top chefs for the Mise En Place Cupcake Camp.

Liz Kiniry

After tutoring and mentoring children for eight years, Liz set off to pursue a culinary degree at The French Culinary Institute in Manhattan, receiving their coveted Grand Diploma, with honors. While in school, she worked for Rick Moonen at his restaurant, RM, and prepared meals for Dorothy Hamilton, Founder and CEO of FCI and Host of PBS's Chef's Story.  Liz has worked in the pastry kitchens of Bobby Flay's Mesa Grill and Bolo. She has written for both Food Arts and Wine Spectator. Liz is currently the owner and chef of CHACE chia bars.  Locally made bars made with natural & powerful ingredients that are the perfect snack food.  CHACE bars are sold at your local market. 

Tammy Brawley

Tammy began her culinary journey in 2004 by taking cooking classes at SurLaTable. From there her passion for food grew to the point of opening her own catering and private chef business, The Green Kitchen ( in 2006. Tammy earned her Associates Degree in Culinary Arts from J. Sargeant Reynolds Community College and is a member of Women Chefs & Restaurateurs. She has worked at Edible Garden, Pescados and was former Culinary Director at SurLaTable.

Nate Marcus

Nate is a graduate of the Natural Gourmet Institute for Health and Culinary Arts, a plant-based culinary school that focuses on the relationship between food and well-being. He has worked at Mario Batali's EATALY in NYC, studied with a chef in Tuscany, Italy, and owned and operated Healthy Hearts catering in Boston, Massachusetts. He has been a vegetarian for 9 years and is pleased to teach healthy cooking techniques in his new city, Richmond Virginia.


Gift A CLass

Class Package:
Add To Cart

Trying to find that special gift that's useful, fun and tastes good too? Mise En Place classes hit the spot.  When you purchase a class, we deliver your gift in a personalized card with a special tool from the kitchen.
These gifts can be redeemed for our Culinary Kids classes or used towards anything on our Mise En Place monthly schedule of public classes.  We'll have your gift in the mail by the next business day or can e-mail you a digital certificate. 

To gift a class larger than four people, contact us to arrange a private event that fits your budget and needs.