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.


Our Team

Christine Wansleben

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.


Jenny Tremblay West
Culinary Instructor

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.


Laurel Herman
Culinary Instructor

Laurel is a Chef, Retreat Facilitator and Author of the Inner Kitchen and The Blissed Out Chef.  A 45 year long love affair of food, and a quest for it's connection to the human spirit, has led her toward creating the energetic process, Devotional Cooking.  In 2015 Laurel co-created a mentoring program in Chicago's Rauner YMCA for inner city culinary students.  Often likened to the movie "Like Water for Chocolate", Laurel teaches that everyone can become a Tita and cook truly from the heart with feeling & passion. Laurel completed her culinary education at Thames Valley University, London, UK.


Genevelyn Steele

“Drink what you like!”, is Genevelyn Steele’s motto, but her next question will be: “Why do you like it?” Articulating subjective flavor profiles, acidity and tannins gets her juiced. Using a Socratic approach learned from master sommeliers (back when the scoring process was still secret) she teaches how to tease out a wine’s nuances, helping tasters unearth vino’s best life in their glass and at their table. Her desert island wine is ice cold Champagne, but she loves any wine served al fresco.


Catt Levesque
Event Coordinator

Catt is a Richmond native and lover of all things food. Also a food photographer, her love of cooking brought her to Mise en Place. She’s been on “the other side” - taking classes and learning from our talented chefs and now serves as Event Coordinator. She’s a mother of two, a gym rat, and a strong believe in retail therapy. She helps plan corporate outings and private events in our space. E-mail Catt at to get started.

Mise En Place In The News

Virginia Beef Council

Chef Christine starred in a series of videos for the Virginia Beef Council that appeared on Richmond's ABC affiliate. Watch her make Korean Beef and Beef & Barley Stew.