Mise en Place
“WHEN YOU BECOME A GOOD COOK, YOU BECOME A GOOD CRAFTSMAN, FIRST. YOU REPEAT AND REPEAT AND REPEAT UNTIL YOUR HANDS KNOW HOW TO MOVE WITHOUT THINKING ABOUT IT”
. —Jacques Pepin, French chef and teacher (1935–)
As I mentioned I have worked in the restaurant industry for almost 20 years, one of the first this I learned was to have my Mise en Place set up.
Mise en place is deceptively simple, but being organized and prepared in the kitchen saves time and frustration.
There is nothing worst then being in the middle of a busy Breakfast/lunch/Dinner service and forgetting to stock up your station. So make sure you have everything that your recipe calls for on hand ready to use. Culinary tradition each measured/prepared ingredient is placed in its own bowl feel free to mix ingredients you know will go together.
Following these steps will ensure frustration to stay on the back burner so to say.
- Plan your work.
- Prioritize your work.
- Collect tools & preparation equipment.
- Set up your work station.
- Prep all ingredients.
- Collect all ingredients for recipe.
- Cook your heart out
How do you prepare yourself when cooking?
Do you have any special way of doing something?