Glossary
Mise en place
Mise en place is the practice of prepping and arranging every ingredient and tool a station needs before service begins.
Why mise en place matters
French for everything in its place, mise en place is the chopped, measured, and portioned setup each cook builds before the first ticket. With sauces made, proteins portioned, and garnishes ready, a line can fire dishes in seconds and hold quality through a rush.
It is as much a discipline as a task: a clean, complete setup is what separates a station that keeps pace from one that falls behind.
Example
Before dinner a saute cook lays out portioned proteins, blanched vegetables, premade sauces, and labeled squeeze bottles. When tickets surge, every plate comes together from the setup rather than from scratch.
See also
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