Photo by Nicolas Gras

Photo by Nicolas Gras

Definition of Mise En Place:

[miz ɑ̃ ˈplas] in a professional kitchen, the preparation of dishes and ingredients before the beginning of service. Origin french, literally, putting in place

We both grew up cooking in the kitchen and while this space will always be home to us, we would never refer to ourselves as chefs, per se, as that respected title is for those that work day and night, tirelessly, in the industry. But we do still have many of the same characteristics as chefs: entrepreneurial spirit, creative energy, taking care of others through cooking, and a love of food, always. And yes, we like having a check list and all of our prep ready to go. Which is why Mise En Place is the perfect name for what we’re doing. We have a combined 15 years in the public relations field, have worked both as the media and with the media, and have represented everyone from startups to James Beard nominated chefs. What excites us most these days? Helping people refine their vision and get going on their paths to success. We want to help others tell their best story and create their show-stopping dish. So come join us in the kitchen and we’ll help you get all your ingredients together for your own delicious recipe.

Becky Tanenbaum

Photo by Gaelle Marsel

Photo by Gaelle Marsel

A native New Yorker, Becky moved to Charleston, SC in 2011 and immediately fell in love with pimento cheese and scratch-made biscuits. After graduating from Bowdoin College in 2004, her career path zigzagged through public relations and the culinary world including a communications role with the ING NYC Marathon, a consulting position with global PR firm Burson-Marsteller and then running her own catering and flavored butter company. Since founding Mise En Place PR in 2014, she has worked with clients ranging from James Beard nominated chefs to a cocktail book launch. When not in the office, you can find her with her rescue dog and cat - Frances and Seymour - or cooking up a storm in her home kitchen. 

Photo by Monika Grabkowska

Photo by Monika Grabkowska

Kate Boyette

Kate started in New York City with independent film production, which led her to Los Angeles to work for the President of Creative Artist Agency.  After teaching celebrities how to drive their Prius’, she decided not to pursue the business side of film production and enrolled in Le Cordon Bleu to get her culinary degree (instead of going to law school as her mother preferred).  Since that point, culinary has been the focal point of everything she does; from owning her own catering company in Texas, to running events and marketing for a catering company in Park City, Utah, from starting a culinary publication, The Local Palate, and becoming the editor-and-chief, to representing clients in public relations, Kate has been steeped in the culinary world.

When she’s not cooking these days, she’s running after her one-year-old son, James, and cavachon, Truffles (named for her two black eyes) while trying to enjoy a glass of Barbaresco with her husband, Dana.