Mise en Place
The practice of preparing and organizing all ingredients before cooking — everything in its place.
Mise en place (French for "everything in its place") is the foundational habit of professional kitchens. Before any heat is turned on, every ingredient is measured, cut, and arranged within reach.
Why it matters
- Speed: No scrambling mid-recipe to find or prep something
- Accuracy: You catch missing ingredients before you start
- Less stress: Cooking becomes assembly, not multitasking
- Fewer mistakes: You won't skip a step or forget an ingredient
How to practice it
- Read the entire recipe first
- Pull out all ingredients
- Measure, chop, and portion everything into bowls
- Arrange in the order you'll use them
- Start cooking
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