Mise-en-place in the kitchen

The concept of “mise-en-place” ensures that operations take place as efficiently as possible in the kitchen. Mise-en-place, which is French for “set in place”, is the practice of good organisation – ensuring that all equipment and ingredients needed to make a meal are sourced and organised before preparing and cooking the food.

By being organised, mistakes in cooking can be avoided – this not only saves time, but also minimises the amount of food waste.