Mise en Place: Organization for Cooking Success
Learn the professional kitchen principle that will revolutionize your home cooking.
What You'll Learn
Mise en place, meaning 'everything in its place,' is the cornerstone of professional kitchen organization. This principle goes beyond just ingredient prep - it's a mindset that ensures efficiency, reduces stress, and leads to better cooking results. Once you master mise en place, you'll wonder how you ever cooked without it.
Skill Level Guide
beginner
Focus on reading recipes completely and prepping all ingredients before cooking.
intermediate
Master timing coordination for multi-component meals.
advanced
Develop efficient mise en place for complex multi-course meals and entertaining.
Step-by-Step Techniques
Complete Recipe Analysis
Read the entire recipe twice before starting. Understand timing, techniques, and equipment needed.
Make notes about timing and identify potential trouble spots before you begin
Starting to cook without understanding the full process
Ingredient Preparation
Wash, chop, measure, and organize all ingredients before you begin cooking.
Use small bowls to organize ingredients by when they'll be added to the dish
Equipment Setup
Gather all tools, pans, and equipment before turning on any heat sources.
Set up your station like a professional kitchen - everything within arm's reach
Timing Strategy
Plan the cooking sequence so everything finishes at the same time.
Start with the longest-cooking items and work backwards
Clean as You Go
Wash dishes and clean surfaces during cooking downtime to maintain organization.
Keep a 'trash bowl' nearby for scraps and wipe surfaces immediately after use
Expert Chef
Chef Rachel Kim
Culinary Institute graduate, Restaurant management specialist
12 years in professional kitchen management
Kitchen efficiency and organization systems