Mise en place is French for “putting in place” or “everything in its place”. The term is used for prepping kitchen equipment and food before serving. Mise en place was first used in the late 1800s. 

In cooking and baking, Mise en place refers to the action of preparation before you start your recipe. The cook or baker will gather all of the ingredients and tools they need and pre-measure them just before they begin a recipe. This is common in cooking, but also a crucial part of pastry where recipes are exact. The term is a phrase that also references the discipline and organisation that a good chef practices in the kitchen. If you try this process, you might find that it also saves you a lot of time while you are cooking. Have all of the ingredients prepped before you start cooking — onions are diced, spices are measured, and broth has been portioned. It can even include gathering all of the equipment you’ll need to prepare the recipe.

Mise en place helps professional chefs stay prepared and organised during the middle of the dinner rush. Read through the text of the recipe before lifting your knife to identify ingredients that are added to the pan at the same time, then prep them and pile them in the same prep bowl (that means fewer dishes to wash at the end of the night). 

Basic Steps to Perform Mise En Place:

Step 1: Read over the recipe and make a plan.

Step 2: Identity what ingredients are required. 

Step 3: Take inventory of all the necessary kitchen tools such as pots, pans, ladles, measuring cups, etc. 

Step 4: Measure and pre-portion ingredients into groups based on when they are deployed into the recipe. 

Step 5: Gather all ingredients and organise kitchen tools on the countertop.

Step 6: Dice, chop, slice, and mince all ingredients as required by the recipe.

Step 7: Pre-measure and portion all ingredients into portion cup or bowls. 

Step 8: Place each ingredient in a container, tidy and close to the work area.

Step 9: Organise ingredients in the order they are added to the recipe.

Step 10: Clean as you go. Mise en place also makes it easier to cook cleanly. Your workspace is neat and tidy throughout the process, a bonus no matter what type of kitchen you’re in. Prepping ahead allows you to clean as you go so once the cooking begins there’s less clean-up at the end.

Organisation helps everyone feel in control, and work more seamlessly and often more safely too which is key when it comes to busy and hectic kitchens at peak times.