mise en place, a culinary philosophy used in restaurants around the world. Developed in France starting in the late 1800s, mise en place is a step-by-step process for producing high-quality food efficiently. Chefs can never afford to stop the whole kitchen just so they can clean up. They learn to keep their workspace clean and organized in the flow of the meals they are preparing. In the kitchen, this means small habits like always putting the mixing spoon in the same place so they know where to find it next time; immediately wiping a knife clean after using it so it’s ready for the next cut;
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