Laura Cook Newman //March 21, 2013//
Hang around a pro kitchen for about three minutes, and you’ll hear someone say mise en place. Not being in France we probably garble it: Meezen Plas.
Chefs use it as both a verb and a noun. We even shortened it with a cute pet name – meez. The literal translation is “put in place,” but ask three different chefs what it really means, and you’ll get three different answers:
We culinary magicians hang our toque on the adage “Fail to plan, plan to fail.” Mise en place is the water bucket that keeps our night from going up in flames.
Once you understand the nuances of mise en place, you’ll find it’s got a pretty significant civilian use, too.
It isn’t just being organized or having all your ducks in a row Mise en place is strategic. Like a nail-biting chess match, you’ve thought five steps ahead.
For example, regular ol’ “being prepared” is having a pan of diced chicken ready for the popular curry chicken salad.
Being mise en place’d for the same menu item looks more like this:
And by the way, everything is wrapped, labeled, dated and FIFO’ed (First In First Out’d).
Does that make us Phil Hartman’s SNL character “The Anal Retentive Chef”? I will neither confirm nor deny that comparison. I will say that embracing Mise en Place has helped my life beyond the kitchen. For example:
Mise en place takes practice, but it’s tremendously rewarding. It’s a cool “super power” that proves much more useful in the real world than shooting cobwebs out of your wrists. My spontaneous friends pooh-pooh my Meez-ways, but then they’re the ones wearing lace up boots to DIA.