If you’ve ever watched any chef-related TV show, you know
what a high-pressure environment an active kitchen is. Preparing a restaurant
meal is all about maximum quality production in the minimal amount of
time. Everything must work in order, and one mistake could derail the
entire kitchen crew’s flow. So, how do chefs ensure they’re working as
efficiently as possible? It all starts before they ever start cooking, with
the practice known as mise-en-place.
A French term that translates to “putting in place,” mise-en-place is all about meticulously preparing your workspace and streamlining your workflow so that you can cook quickly and efficiently. It means checking your recipe, carefully measuring ingredients, laying out your tools, and any other preparation needed to make life easier once the dining rush comes.
A French term that translates to “putting in place,” mise-en-place is all about meticulously preparing your workspace and streamlining your workflow so that you can cook quickly and efficiently. It means checking your recipe, carefully measuring ingredients, laying out your tools, and any other preparation needed to make life easier once the dining rush comes.
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