Mise en place is a French culinary term that literally translates to “set up,” but in the kitchen it means “everything in its place.” It’s critical for a line cook in a restaurant, and it can serve the home cook just as well.
“Mise,” as it’s often called in a kitchen, is all about being organized and having everything prepped and in place when it’s time to cook. Writer and chef Dan Charnas even describes it as a philosophy and a system for what chefs believe and do. In a professional kitchen, mise en place is a noun (the arrangement of ingredients), a verb (the process of organizing and preparing) and a state of mind.
Why it helps the home cook
If you’re cooking a box of pasta and heating a jar of sauce, it won’t make much difference. But if you’re making a veggie stir-fry with tofu, rice and a coconut peanut sauce, it will change your whole cooking experience. Imagine how much easier it makes hosting a dinner party, too. Mise en place is also the secret to meal prepping for several days at once.
How to do it
- Read the whole recipe first and make a quick prep list.
- Prep all your ingredients and put them in small bowls or on a sheet pan.
- Get out every pot, pan and tool you’ll need and put them close to where you’ll use them.
A good line cook also keeps their station clean and neat as they go. Do that along with your mise en place and you’ll enjoy cooking much more in a stress-free kitchen, and your skills will grow.
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