Mise en place - What does it mean?

We have all done it, we are all guilty of it and its a constant struggle we all face...keeping organized and clean in our kitchens. Despite the hassle of keeping everything in proper working order, it must be done!

The term Mise en place pronounced (meaz en plas) or (miz en plaz) (sorry, I am not french)...means everything in its place. What does that mean well here are some simple things to consider if you practice good Mis en place.

1. Are Pots and pans in your oven instead of a shelf or a place easy to get to?
2. Are the only things constantly on your working surface a knife, cutting board and kitchen towel?
3. If I asked for something such as sugar....how fast could you find it (if its more than 5 seconds, not good).
4. Do you have any counter space to work on period?

If you answered no for any of these, then you must work on your MIS EN PLACE!

I know I sound a little crazy talking about this so much, but I can't stress this fundamental practice enough. I, for one, have been cooking for a long time now....and I still struggle with this concept (so don't worry if you do to). On the bright side if you master this concept, I guarantee that you will be twice as affective cook than you already are. Believe it or not, professional kitchens actually judge you first and foremost on this concept, so if your serious about being an awesome cook/foodie you will practice this.

Here are some helpful tips.

1. Give yourself 10x the counter space than you think you need. It will come in handy when you are working fast. I noticed that you always need space when you cook and moving things out of the way for something can be that split second needed for culinary success or "burnt, over cooked, chicken."

2. The only things that should be out on your working surface should be your cutting board, knife, kitchen towel, and the item that you are working on. Work on one thing at a time. Don't clutter your cutting board with to much stuff.

3. Prep in advance. Before starting anything prep ingredients that need to be done to complete dish. So when it comes together, you don't have to worry about timing.

Once again I know that this may seem like common sense, but it is probably the most important and neglected fundemental practice in a kitchen.

Have good Mis en place = excellent chef.
Bad Mis en place = average/not so good chef.

PLEASE WATCH THIS VIDEO !!!!!!!!