Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.[1]
That's the Wikipedia's definition of something I have a hard time pronouncing but find very helpful when working in the kitchen. I heard it first on "Worst Cooks in America". Chef Anne Burrell used it a lot in the show and it seemed to help the cooks when they finally grasped the full concept. I've also heard her use it on "Secrets of a Restaurant Chef" and it was easier to understand at that point. I guess because instead of just telling the learner, she was actually doing it.
And if you think about it, it makes perfect sense. Basically, have all your ingredients prepped and ready before you start putting things together. That way, you're not running all over the kitchen. Which is how I usually roll.....
I wanted to share this little tidbit with everyone; I find it a fascinating phrase and hope to have the concept fully grasped by ME!
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