About Us

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.

104 Shockoe Slip
Richmond, VA 23219

Parking & Building Access

Limited street parking is available on Canal and Cary Streets. Paid parking is available in the deck at 12th and Canal. For handicap access, please inquire directly so arrangements can be made.

E-mail Us

Our Team

Chef Christine Wansleben
Owner/Culinary Director

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.

Guest Stars

Laurel Herman
Culinary Instructor

Laurel Herman is a Culinary Medicine Consultant, and Ancestral Culinary Workshop facilitator. Her work spans over 45 years, a classically European trained chef teaching anything but classic classes. Her teaching style is fun and relaxed, introducing Culinary Medicine through different cuisines, and techniques. She specializes in Gluten Free foods, helping people navigate food allergies and dietary protocols. Laurel has witnessed firsthand how food and it’s connection to the human spirit bring people together.” Food is a great unifier. “

She is the author of The Blissed-Out Chef, 2015, the Inner Kitchen 20111, and currently blogs for the Times of Israel.

This year she proudly launches her new practice and website at : www.itsmorethanjustfood.com

Beth Dixon
Mixologist Instructor

Beth is the sole proprietor of Salt and Acid, where she focuses on cocktail menu consulting, bar staff training, mixology education and private events. She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild, and as a Northeast Regional Representative for the United States Bartenders’ Guild (USBG) National Council of Chapters.

Beth has been in the restaurant industry since 2001. Her bar career began behind the stick at Can Can in Richmond’s historic Carytown. In her almost seven years at Can Can she honed her skills as a professional bartender. She credits a lot of her success to the things she learned from service manager Joao Neri & sommelier Bob Talcott in her tenure at the French brasserie.

Mise En Place In The News

Celebrating International Women's Day

The Retail Merchants Association sat down with Chef Christine and other women-owned businesses in Richmond to discuss what that road has looked like for them. Read more and watch the full video.