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Mise en place is a French term meaning “everything in its place.” It is used in the culinary world to refer to the preparation of ingredients before cooking.
Why is mise en place important?
Chefs and restaurants practice mise en place to ensure that food is cooked properly and efficiently. By having all of the ingredients prepared ahead of time, chefs can avoid mistakes and wasted time during the cooking process
What are examples of mise en place?
Some examples of mise en place include chopping vegetables, measuring out spices, and preparing sauces or marinades. By taking care of these steps before cooking, chefs can focus on the actual cooking process and create meals that are both delicious and well-executed.