Mise en Place

Mise en place (pronounced [miz an plas]) is a French phrase that means to have “everything in place”, as in set up. It is used in professional kitchens to refer to the ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables and other components that a cook requires for the menu items that they expect to prepare during their shift. But it will also include verifying that all kitchen tools are available to complete the job.

Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped and placed in individual bowls. Equipment such as spatulas and blenders are prepared for use, while ovens are preheated. Preparing the Mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.

It also refers to the preparation and layouts that are set up and used by the line cooks at their stations in a commercial or restaurant kitchen. The concept of having everything in its place as applied to the work in a kitchen is likely to have become a standard routine around the time of Auguste Escoffier, who is well known for his development of the brigade system of running a kitchen.

When I was working in hotels and restaurants, I was taking the preparation time for Mise en place very seriously. It is the key in the kitchen on how well the service will be managed and have a great impact on the “brigade” (kitchen team members) and on the customers. Bad Mise en place will translate into chaos in the kitchen and long waits for the customers.