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.