WHAT IS ‘MISE-EN-PLACE’ AND WHY IS IT IMPORTANT?
My very first real cooking gig was doing prep for a local caterer whose clientele was a ‘who’s who’ of some of Miami’s well-heeled cosmopolite and their art museums. These moneyed folks had opulent tastes! Throughout this era I was introduced to so many ingredients I’d never worked with, or even heard of before. Things like beef cheeks, smoked salt, truffles, Chilean sea bass, sevruga caviar, dragon fruit and all manner of offal, to name a few. These were delicate items that require great care in their handling to bring out their much sought after attributes. Everything had to be meticulously put together and presented. While seemingly simple, there were many considerations that went into the proper execution of every aspect of a dish worthy of exaltation and remembrance. Very quickly I was to learn just how crucial prior preparation and due diligence are to successfully taking on the endeavor. Problems anticipated, problems resolved.
Anyway, as I made my way through the work area (did I mention it was all done out of the caterer’s house? Yeah, I once trussed 36 cornish game hens in a 3’ x 9’ hallway that led from the living room to his “pookie’s sewing room”) I kept hearing people referring to “The Miz,” and their “mise-en-place,” having no idea what they were talking about. Eventually, the chef approached me and asked me to prepare a couple of sauces we’d be using at the event that night. I was eager to impress and dove right into the recipes–but I was basically making each recipe as I read it. I would go grab shallots and cut them. Then I’d grab the herbs and prep them, one at a time. Go grab the salt, portion, sprinkle, then return the salt and grab the curry, and so on. The other cooks were looking at me like I had a bean sprouts growing out of my nose and shaking their heads in disapproval. I was halfway through the sautéing portion of a recipe when I realized I was missing two key ingredients. Panic! I began beating myself up: “Why didn’t I check for that first? What else am I missing!? What do I do!?” Just as I was feeling the urge to jump in front of a speeding bus, an older cook that had been quietly observing me came over and asked why I didn’t complete my mise-en-place? I just stared at her, blankly, a flicker of terror (and ignorance) flashing across my face. I braced to face my doom.
She proceeded to gift me with a lesson that would not only help me make my way through my newfound career with relative ease, but to navigate my life in a more organized and focused manner. She explained the concept of ‘mise-en-place’ which translates to “put in place.” I realized that having everything in its place before I start cooking is the most helpful way to navigate even the most difficult of recipes, and that by doing so I can identify potential problems and shortages, and have a chance to address them before they become an issue. The lessons were simple and straightforward, but meant the difference between a heroic success or a catastrophic disaster costing time, resources and patience. They were:
- Gather and arrange all the ingredients and tools you will need to complete your recipe. I’ve watched a cook toil away, only to realize halfway through a recipe that they didn’t have a key ingredient, each time bringing everything to a grinding halt more times than I can count.
- Practice those knife skills and get to slicing and dicing your way through all your cut work.
- Measure everything out in its own container for easy access and identification. Arrange the different containers for a particular recipe onto the same baking sheet. This makes it even easier to remain organized while you work your way through.
- All proteins marinated + all sauces and spices set out.
- All equipment, tools and parts needed for a recipe laid out before you–clean, pristine and ready to roll. You sure wouldn’t want to get to the “whisk constantly” portion of your recipe, only to discover your only whisk is M.I.A.
- Glide through your recipe!
That first gig was an amazing experience and I learned so many lessons there that I carry with me to this day. Colleges may not teach a course on basic organization but, thankfully, culinary schools and restaurant kitchens do! It’s a zen-like feeling to know that my precious knives are polished and laid out and my cutting boards are clean and ready. Everything is cut and measured–ready. I have created a clear space to work and it has gifted me a clear mind. Ready. With enough practice you will find yourself methodically returning an item to its specific place without ever thinking about it. That is “peace!” I also learned never to fear making mistakes as it is the best way to learn, grow and be better. And that if I do goof, or if things get overwhelming, that it’s okay to slide the skillet off the heat and pause the cooking to take a breath and realign myself. These are principles that can be applied to all aspects of your life.
For culinarians, ‘The Miz’ denotes something much deeper than just the art of cooking. I’ve known chefs that refer to it as their religion! It helps to coordinate enormous amounts of labor and materials, and transforms the lives of its practitioners through focus and discipline. It serves as a way to concentrate one’s mind to focus solely on performing each aspect of a given task without distraction or affliction. Take some time to do these things, and then thank yourself later with a pat on the back, a wee nip or a sweet bong rip! Now, let’s make magic!
brujo’s notes:
- The faster the cooking process, the more important it is to “miz!”
- When deciding whether to miz or not to miz, read the recipe first. …Well, ALWAYS read your recipe first. You don’t want to get blindsided with a 4-hour braise at 6pm. But, with regards to whether or not to complete mise-en-place, reading the recipe will give you a better idea of how fast things will come together. It would totally blow if you accidentally burned one ingredient while prepping another as you’re in the thick of it.
- Put anything in your recipe that will go into a pot, pan, processor, etc., at the same time, into the same bowl or container. This will minimize your dirty dish workload later and give you more time to luxuriate in a drinky-poo…or two!
- Take care to address the details and reap the benefits of a well set-up work station. It creates a certain peace of mind that allows one to focus on technique, and the beauty and joy of cooking.
