Mise en Place – What it is and why it’s important

“This might be the most important tip of all. ‘Mise en place’ is French for ‘everything in place.’ Before you [begin cooking or baking] have everything measured, peeled, chopped, pans greased, etc. and within reach. This will keep you from running around looking for the dried basil while your sauce is on the brink of burning.” Mise en place is essential to our Dinner in Thailand class and Dinner in Beijing class, where we are using many different small, but key ingredients.

This article was taken from the following source –
http://www.goodhousekeeping.com/product-reviews/test-kitchen-blog/15-cooking-tips-from-restaurant-chefs

“Watching the Pros

If you ever have the occasion to dine in a restaurant with an open kitchen that has a counter you can sit at and watch the chefs do their work, give it a go. These types of restaurants are especially great if you are dining alone. Just before I left Park City and moved to Philadelphia, I had dinner alone at one of my favorite local restaurants, Sage Grill, which has an open kitchen and observation counter. It is a great way to watch the professionals do their thing and when it gets really busy, there’s more action than a roller derby.

What amazes me is how they can get out so many appetizers, salads, entrees, & desserts with relative ease. Sure they have a crew of three or four, but think about how much work goes into cooking a gourmet dinner for six in your own home. These guys are putting out a hundred plus dinners per night.

What you notice is their mise en place. Each station is fully prepped with all the ingredients necessary to make a particular dish. All the meats, chicken, and fish are cut and de boned, the fresh herbs for seasoning sauces are washed, cut, and separated into small bowls, the vegetables are sliced, diced, or julienned to the correct size, everything ready to go because when the show gets going, there is no time to go back and dice up some carrots. The show must go on.

What we don’t see are the hours spent during the day when prep chefs are working hard to get everything ready for the evening event. I would guess as many hours going into prepping for a typical night in a good restaurant as there are for actual cooking.

According to The New Professional Chef, mise en place “means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.” Wow! Looks like a little mise en place could work in all our personal and professional lives too.”

This article was taken from the following source –
http://www.reluctantgourmet.com/mis_en_place.htm

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About welldonecc

Well Done offers 100% hands-on cooking classes in the Greater Houston Area. We are the only ones who offer this method of teaching 100% of the time. Not only do you get the attention you deserve, but you also get to eat as much food as you want, not just samples. You are able to bring your own wine or beer to class (if you would like). The cozy environment of Chef Celeste's kitchen lets students feel at ease, as if they were in their own kitchen - not an industrial or commercial kitchen. We are more than willing to: - accommodate private parties - travel for a private party or special event - design custom gift certificates for special occasions - design a public class just for you (so you can afford it!) At Well Done, all we strive to do is make YOU happy!
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