"Good morning, everyone," Ignis greeted the class with an ease that went along with clearly being quite in his element with today's lesson, which included everyone's station being already stocked with a variety of ingredients that were clearly about to be put to (hopefully) good use. "Last week, we covered some kitchen essentials and some good knife techniques and practice, and hopefully some of that will come in handy with what we will be learning today, and today we will actually be cooking, so those of you who enjoy the actual prepartion of food will be in for a treat, and those of you who might be a little more intimidated by the task should rest assured that the point of today's lesson is to walk you through the steps, and the recipe we will be working with is quite straight-forward.

"Today, we're going to be talking about mise en place, which is a term that means 'everything in its place,' and is often key to running an organized kitchen and making cooking a breeze. Essentially, then, it's the idea of preparing all of your ingredients to make the the preparation of your food a breeze. It allows you to manage your time to your best advantage and take some of the stress out of the entire process. When one is prepared, with the proper resources readily at hand, almost anything is guaranteed to run smoothly and the results all the better for it, and cooking is no exception.

"So we will be working with a simple chicken noodle soup recipe that lends itself well to properly utilized mise en place: we will be paying mind to chopping our vegetables and trimming our protein, among other things, for a nice organized preparation that I hope you'll find truly does make for an easier time in the kitchen.

"We will start, of course, by ensuring we have all the proper equipment for our preparation, and then we will turn our attention first to the vegetables..."

And now he was off, and merely trusting that the students would be following along.