Only one profession has developed a comprehensive philosophy on how to work, the culinary arts, and that philosophy is mise-en-place, a French phrase which means “to put in place.”
In the kitchen, it means to gather and arrange the ingredients and tools needed for cooking, but it’s also a tradition of focus and discipline, a method of working and being. A way of life.
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Essentially, chefs don’t start cooking until everything is, literally, in its place: their instruments and spices are organized, everything is clean, their ingredients are pre-chopped, their ingredients are pre-measured, etc.
Mise en place helps chefs reduce the friction they expe...
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