The Importance of Mise en Place

We’ve all been there. You’re rummaging through drawers and cabinets, swearing that just yesterday you saw that spice packet in the top drawer—or was it the middle one? Or perhaps you overlooked the second line of the recipe, which stated the onion needed to be sautéed before adding it to the soup. The fish you’re preparing has been overcooked, and the sauce in the pot has burnt to a crisp. Everything’s chaotic, and you ask yourself, “Why does this always happen?”

Of course, there’s a solution to this chaos, and the answer is planning and preparation. Applying mise en place—a French term meaning “everything in its place”—is a well-used concept in kitchens and restaurants. It involves peeling, cutting, chopping and prepping ingredients and then organizing them within arm’s reach. Mise en place is essential in professional kitchens. If you adapt this concept to your home kitchen and prepare thoroughly, you’ll feel less rushed and can focus more on critical tasks, like cooking that fish perfectly.