Mise en place = put everything in place
Mise en place[mee-zahn-plos] is a french term that loosely translates to "put in its place"
The term is the all encompassing lifestyle/mantra that is followed by all cooks and chefs in the restaurant industry.
The term is coined by Georges Auguste Escoffier, who got his start in the french army. His goal was to make the standards of the kitchen more like that of the military with guidelines and practices.
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"Mise En Place ": Reducing Friction
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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