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General Principles
Appears in
Published 2004
While you may, for very good reasons, not wish to be one of us, you would do well to emulate professional cooks in certain aspects of your efforts at home. You should, whenever and to whatever degree possible, begin to think like a chef.
The absolute foundation of professional cooking, and the most useful thing I can teach you, is the concept of mise en place. As a cook, your “meez” is your first principle, your belief system, your religion, your Tao. All else springs from this basic relationship with your food and your environment. Literally speaking, mise en place means “put in place,” but it is so much more than that.
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