What is Mise En Place and Why is it so Important to Chefs?

an empty French restaurant


What is Mise En Place?

Bonjour! If you’ve ever been caught off guard while cooking, you know it can be quite frustrating. Whether it's missing ingredients or cookware, it can lead to disaster. That's where mise en place comes in handy! This French term means "everything in its place" and is a crucial aspect of successful kitchens.

The concept of "mise en place" was developed by Auguste Escoffier, who used his experience with military systems to develop a system of organization that helped streamline the kitchen workflow. While some chefs were skeptical at first, the benefits of mise en place soon became clear, and it has become a foundation of successful kitchens worldwide.


To get started with mise en place, begin by carefully reading over your recipe to note all the necessary ingredients and cookware. Collect all the tools you'll need for prepping and assembling the final dish. It's always better to have multiples of each utensil, just in case. Next, head to the pantry and cooler to gather all your ingredients, then measure out the proper quantities and place them in separate bowls.

Prepping ingredients ahead of time will save you time and streamline the dish's final assembly. Tasks may include trimming meat, washing fruits and vegetables, grinding spices, toasting nuts, and chopping, paring, or dicing ingredients. By doing this, you'll eliminate unnecessary steps in the kitchen and be able to focus on the crucial steps.

Why is Mise En Place Important to Chefs?

Mise en place is essential for keeping any kitchen – home or professional – running smoothly. It saves time, eliminates unnecessary steps, and makes the kitchen a safer place to work. By mastering mise en place, you'll become a valuable member of any culinary team. Happy cooking!

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