Overview

Dean Haverstock arrives at Mariner's Rest with a Red Seal certificate, a culinary diploma, and the quiet confidence of someone who has been told he is prepared. He is not prepared. Set in a renowned Halifax waterfront restaurant, Mise en Place follows Dean through his first season on the line-from the humbling realities of cold station to the controlled fire of sauté, from a cook who knows technique to a cook who understands what technique is for. Thibault, the kitchen's exacting chef, teaches without explaining. Rémy teaches without speaking. Sable teaches by example. And Yvette, the sharp-eyed political science student working prep, watches Dean with the full attention of someone who has formed a preliminary conclusion and is waiting to be wrong. What Dean doesn't expect is the notebook. Or what the notebook becomes. Mise en Place is a novel about the cost of learning something real-about the distance between knowing a thing and being able to do it, between the kitchen you imagined and the kitchen that takes you apart and puts you back together as something it needs. It is about a city that becomes home, a relationship that begins in the language of work, and a manuscript that could only be written by a cook who stayed long enough to understand what he was writing about.

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