miseenplace

Mise en place is a French culinary term meaning "put in place." It refers to the process of preparing and arranging ingredients, equipment, and workstation elements before cooking begins. A proper mise en place includes measuring and chopping ingredients, having them portioned and organized by recipe and order of use, and arranging knives, cutting boards, pots, pans, and utensils within easy reach. The concept extends to the station setup: clean, sanitized surfaces, labeled containers, and properly stored tools to streamline cooking and ensure consistency and speed in the kitchen.

In practice, mise en place involves several components: ingredient prep (washing, peeling, chopping, marinating); station organization (arranging mise en place bowls or containers, labeling and dating items); workflow planning (sequence of steps to minimize movement and confusion); and sanitation and safety (clean as you go, proper storage). It is a foundational discipline in professional kitchens and culinary education, helping cooks work efficiently under pressure and maintain quality across dishes.

The term has broader resonance beyond professional kitchens, used by home cooks and culinary schools to emphasize preparation and organization. While the exact setup varies by cuisine and dish, the underlying principle remains: readiness and order before heat and timing drive successful cooking.