Ep 07 Designing Improved Commercial Kitchens with Marisa Mangani

I Always Wanted To Be An Architect

New book: Mise en Place: Memoir of a Girl Chef

It’s tough being a woman in a male-dominated work environment. Marisa Mangani shares some of her experiences being a chef, typically a male-dominated industry, and why she transitioned into restaurant consultancy. She decided to share her experiences and story in her new book, Mise en Place: Memoir of a Girl Chef.

Marisa explains some of the differences between being in the kitchen world and being in the kitchen consulting world. While she’s no longer cheffing, she still uses her industry knowledge and experience to inform her consulting business. She loves working directly with architects to design restaurants and kitchens with that in mind.

Architectural forethought can greatly improve the design and use of a commercial kitchen. In Marisa’s working relationship with architects, she strives to have the collaboration result in maximum revenue for the restaurants they’re building.

In this episode, you’ll find out:

● Why Marisa wrote her book

● What it’s like to be a woman in a male-dominated environment

● The relationship between restaurant consultants and architects

● How architectural forethought can improve a kitchen

● The relationship between the architect and kitchen consultant should result in maximum revenue

● And more!

Resources Mentioned:

● Book: Mise en Place: Memoir of a Girl Chef https://www.amazon.com/Mise-Place-Memoir-Girl-Chef/dp/1632995654/

● Marisa’s Blog: https://misenplacememoir.wordpress.com/

● Twitter: https://mobile.twitter.com/marisamingo77

● Podcast: https://www.theschimgroup.com/podcast

● Email: [e-mail]