Mise-en-place is a cook’s workstation

A cook’s station and its condition is in a state of readiness. If you let your miss-emplace run down, get dirty and disorganised, you’ll quickly become overwhelmed.

A typical mise-en-place contains:

• Kosher or sea salt
• Crushed black peppercorns
• Ground white pepper
• Fresh breadcrumbs
• Chiffonade parsley
• Blended oil in a wine bottle
• Extra virgin olive oil
• White wine
• Brandy
• Chervil tops in ice water for garnish
• Chive sticks or chopped chives
• Tomato concasse
• Caramelized apple sections
• Garlic confit
• Chopped or slivered garlic
• Chopped shallots
• Softened butter
• Favourite ladles, spoons, tongs, pans, pots