At the best of times the kitchen can be a confusing, chaotic place. Among the many things that I’ve learned from Anthony Bourdain, the importance of being prepared to cook is the one that has resonated the most. As I look back on my cooking journey I can recall several “oops” moments where I was forced to scramble to prepare a last minute ingredient or where a critical component was forgotten altogether. I’m sure most cooks have been in this same position which is why the concept of “mise en place” is so important.
Definition
Mise en place is a French principle of culinary organization meaning “to put in place” or “everything in it’s place”, essentially the process of preparing ingredients and tools in advance. Most people credit the concept to the legendary chef Georges-Auguste Escoffier and his “kitchen brigade system” of the late 1800s. For some, the concept of mise en place now transcends the kitchen and has become a philosophy or way of life.
According to the Michelin Guide:
“The goal of mise en place is two-fold: organization and focus. Assembling your ingredients before starting to cook forces you to read your recipe—if you’re following one—a necessary step many eager cooks skip. It also gives you the gift of focus. Without the bustle of chopping one ingredient while sweating another or tending several different dishes at once, you can focus solely on the task at hand, giving each step of the cooking process your undivided attention, and avoiding the inevitable missteps that can come with culinary multitasking.”
For me, the process is now a crucial element of preparation – especially when hosting large, multi-course occasions. This is why I include a special “mise en place” section at the beginning of all my recipes. So the next time you plan to prepare your signature dish, cook for your sweetheart, or host a dinner party, remember the importance of advance preparation. Happy cooking my friends!
