The modern restaurant kitchen features a dynamic, fast-paced environment, complete with a whirlwind of stations, ingredients, and recipes. It takes considerable structure to keep everything running seamlessly. However, concepts such as mise en place offer a much-needed sense of order, helping staff members work calmly and confidently. Translating “put in place” or “everything in its place,” this key phrase highlights the need for extensive prep work and meticulous organization.
Interested in understanding how studying mise en place can help bring greater order to the cooking process?? In this guide, we will reveal: what is mise en place and why does it matter? Keep reading to learn about this valuable culinary framework and discover how to make the most of this ethos as you advance in your culinary career.
The Origins of Mise en Place
So, what is mise en place, and where did it come from? Mise en place is closely associated with the kitchen brigade system, which has dominated restaurant kitchens since the late 1800s. This revolutionary approach is attributed to French culinary artist Auguste Escoffier, widely known as the “king of chefs and the chef of kings.” Inspired by the military’s hierarchical structure, Escoffier developed a strict chain of command and strategic kitchen stations meant to ensure that all tasks were covered without overwhelming any one staff member.
Escoffier’s brigade system relied not only on delegation, but also on prep work. The goal here is to avoid confusion during service. He explained that “faultless preparation” meant it was “necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle.”
Since then, mise en place has become widely used alongside the kitchen brigade system. While not all restaurants follow Escoffier’s vision fully, this prep-focused approach remains essential in most modern kitchens.
Why Is Mise en Place Important?
A study published in Sustainability highlights that mise en place is a fundamental practice that promotes efficiency, minimizes waste, and supports sustainable kitchen operations. This approach ensures that kitchens remain efficient, hygienic, and harmonious, even amid industry challenges such as supply chain disruptions and labor shortages.
Mise en place is designed to bring organization to the kitchen, where clear roles and tasks are essential to maintaining efficiency and reducing mistakes. By fostering a structured approach, it helps ensure an atmosphere of calm, even when new demands or challenges arise.
Mise en place is the practice of organizing tools, equipment, and ingredients in advance of preparing a dish to increase productivity and reduce mistakes. While it takes time and practice to implement, this structured approach helps overcome many obstacles that can limit kitchen productivity. In fact, the steps involved can often be more time-intensive than cooking the food itself. This approach encourages culinary professionals to focus on the task rather than constantly dealing with the mental clutter that can accompany an ever-expanding kitchen to-do list.
With mise en place established, it is easier for prep cooks, sous chefs, and everyone in between to focus on the unique flavors and plating that make dishes stand out. A dish can only reach its full potential if the cooking process is well-organized, with the right tools and ingredients ready at the right place and time.
How to Implement Mise en Place
Culinary professionals widely agree on the tenets that underscore mise en place, but putting this ethos into practice can be a bit more difficult. Ideally, this concept will be purposefully integrated into every aspect of the modern kitchen, determining how it’s structured, how responsibilities are delegated, and how the general flow of the kitchen unfolds. Follow these steps to bring mise en place to life:
Create a Work Plan
Modern kitchens are often structured around a streamlined version of the classical brigade system. Historically, this system divided kitchen operations into highly specialized roles, such as sauciers (sauce chefs), poissonniers (fish chefs), and pâtissiers (pastry chefs). While this system is still used in large fine-dining establishments, most modern kitchens operate with fewer specialized roles. Advances in kitchen equipment and the reliance on pre-prepared or semi-prepared ingredients have simplified the hierarchy to include an executive chef, a sous chef (or executive sous chef), and a small team of line cooks or station chefs.
Once the menu has been developed and approved, the sous chef can proceed with a work plan that allows the kitchen staff to consistently execute the menu. This begins with delegation, ensuring that sufficiently skilled professionals are available to tackle each aspect of the cooking process.
Station chefs and other team members are guided by an overarching workflow that details inventory management, station setup, order-taking, and other critical processes. Each chef should understand how they contribute to this workflow and where advanced prep can enhance efficiency during service.
Gather Ingredients and Equipment
Inventory management plays a huge role in shaping kitchen operations, with the sous chef typically responsible for confirming that necessary ingredients are readily available. Also essential is ensuring that all kitchen equipment is functioning properly so that it can be used to prepare relevant dishes.
Station chefs lead the effort to gather and organize station-specific ingredients. This may begin with rereading the recipe and confirming portion sizes. From there, key ingredients can be listed and categorized. These ingredients may be gathered based on preparation requirements, especially if significant dicing or portioning is anticipated.
Prep Ingredients
Gathering ingredients is only the beginning. Many ingredients require extra attention to ensure they are fresh and suitable for the recipe. Common prep tasks include:
- Inspect ingredients for freshness and, if necessary, discard spoiled items.
- Wash produce to remove dirt, using gentle techniques if necessary to avoid bruising.
- Peel and trim ingredients as needed to remove skins, stems, or unwanted layers.
- Chop or dice ingredients, striving for consistent sizes to promote even cooking.
- Use appropriate containers to pre-measure wet or dry ingredients.
Label and Organize
The cliché “a place for everything and everything in its place” is relevant in professional kitchens, where organization can determine whether mise en place functions optimally. At minimum, stations should be divided into separate zones for prep and services. Many chefs and prep cooks also advocate for First In, First Out (FIFO) arrangements, in which older supplies are used first.
Labels provide instant visual indicators, revealing not only the names of key ingredients, but also their expiration dates, portion details, or even storage instructions. These insights can be invaluable when juggling dozens of items and can also facilitate better communication between stations. Don’t underestimate the value of checklists, which can help ensure that the right ingredients are available at the right times. Like labels, this provides a powerful visual reminder while helping staff members stick to standardized and efficient processes.
Set Up Your Workspace
Generally, every workspace should be set up to maximize hygiene and productivity. This begins with cleaning and sanitizing all surfaces: counters, cutting boards, shelves, and so on. Tools and equipment should also be sanitized and organized.
A key aspect of mise en place involves organizing prepped items in a way that aligns with their logical usage during cooking. This often includes placing the most-used ingredients and frequently-used tools within easy reach to enhance efficiency and reduce unnecessary movement. Mise en place may also involve preheating equipment, arranging chilled ingredients for easy access, and establishing well-defined zones to streamline workflow. Coordination among stations is another crucial element, ensuring a smooth flow of orders and seamless hand-offs throughout the cooking process.
Maintain Order While Cooking
While the phrase ‘mise en place’ is often used to describe the preparatory steps highlighted above, it also references the ongoing need for order while the cooking process is underway. This begins with returning each item to its designated place when it is not in use. Ensure ingredients are ready to be restocked in response to shifts in demand. Working in batches can boost efficiency so long as batches remain organized.
“Clean as you go” is a key aspect of the mise en place mindset, emphasizing the importance of keeping tools and equipment clean and ready for reuse throughout the cooking process. Spills and splatters should be addressed promptly to prevent them from accumulating, ensuring that the kitchen remains organized and efficient. Mise en place itself is often described by chefs as more than an organizational scheme—it’s a way of life that fosters discipline and precision.
Review and Adjust
Mise en place not only brings order to the contemporary kitchen but also emphasizes planning for potential issues. This approach prepares chefs to handle unexpected challenges, such as supply chain disruptions, equipment malfunctions, or staff shortages due to illness. For example, if a stove has been unreliable, a backup plan is essential to ensure continuity. Similarly, having strategies in place to accommodate an absent chef helps maintain seamless workflows. By anticipating these possibilities, mise en place ensures that the kitchen remains adaptable and efficient, even in the face of unforeseen obstacles. Depending on the new recipes or ingredients, prep lists may need to be adjusted. This can have a ripple effect, leading to different cooking times or even full-on station reconfiguration. Clear protocols and delegation can make these changes easier to navigate.
Common Challenges in Executing Mise en Place
Mise en place may seem ubiquitous within the culinary field, but unfortunately, it is not always properly executed. Much depends on the kitchen’s culture and how strongly it prioritizes organization. Noble intentions matter little unless mise en place is intentionally integrated into the kitchen’s workflow, with all staff understanding its importance and committing to this core philosophy.
In general, shortcuts are best avoided. Steps that may initially seem time-consuming could actually expedite crucial tasks during service, prompting dramatic efficiency improvements. Potential mistakes include:
- Overcrowded kitchens. Limited counter space and crowded environments can restrict stations, staff, and equipment, making it challenging to maintain workflow. Overcrowding also presents safety risks, such as blocked pathways leading to slips or trips, and increases the chance of cross-contamination when ingredients cannot be properly separated.
- Overprepping ingredients. Preparing too many ingredients or adding unnecessary steps, such as extra labeling or excessive slicing, can lead to waste and confusion. Effective mise en place requires careful planning to ensure that ingredients are prepped in appropriate quantities to meet recipe needs without creating unnecessary surplus.
- Poor communication. Clear communication is critical to the success of mise en place, especially when menu changes occur. Timely updates and coordination between stations help prevent confusion. Tools such as kitchen display systems and well-defined communication protocols can improve efficiency and ensure smooth operations.
Final Thoughts on Mise en Place
Mise en place offers a powerful framework for enhancing efficiency and consistency in today’s demanding kitchen environments. The value of organization, coordination, and prep work can enhance the flow of the kitchen and make service feel a lot less chaotic.
Mastering mise en place can improve coordination and even help ambitious culinary professionals rise through the ranks to secure exciting opportunities as sous chefs or even executive chefs. Commit to this ethos to uncover the true potential of the kitchen brigade.
Elevate Kitchen Organization With JWU’s Culinary Skills Certificate
Mise en place provides a valuable blueprint for creating an orderly kitchen environment, but it is just one aspect of today’s dynamic restaurant kitchen. To prepare for a career in food production where foundational skills like cooking techniques, menu planning, food preparation, and production are essential for success, enroll in the online Professional Culinary Skills Certificate at Johnson & Wales University. This program is delivered through a flexible multimedia format designed to fit your schedule, providing the knowledge and skills needed to excel in the dynamic culinary industry.
For more information about completing your degree online, complete the Request Info form, call 855-JWU-1881, or email [email protected].