How to Use Mise en Place to Organize Your Cooking Process

*Mise en place* is a French phrase that means "everything in its place." In professional kitchens and among culinary students, mise en place (or mise for short) is essential to setting up a kitchen. It refers to the practice of prepping and organizing ingredients for later use. Restaurant kitchens rely heavily on mise en place. It would be impossible for professional chefs and line cooks to prepare meals quickly without the prep cooks who spend hours making sure every sauce is in a squeeze bottle and each vegetable is diced and ready to go. Although *mise en place* is a French term, the technique is important across cultures. For example, stir fry is a Chinese technique that uses very high temperatures to cook foods quickly. Because a stir fry cooks so fast, it's important to have all the ingredients ready to go before you start cooking, since you won't have time to find and prep ingredients. Mise en place can make you a better cook at home, and there are three key cooking tips to help you get started. 1. __Read the whole recipe__. Beginning the cooking process without carefully reading the recipe leaves room for surprises, which can slow you down in the kitchen. Read the entire recipe as you plan. That way, you'll know which ingredients to group together and which to keep separate, whether your ingredients should be room temperature or chilled, and what to prep ahead of time versus what to add at the last minute. 2. __Get the right tools__. You don't need to buy any special tools to start prepping ingredients before you cook. A few ramekins or small bowls are handy for holding smaller amounts of ingredients, like chopped garlic or spices, and a large tray or sheet pan is useful for quickly moving your setup from the countertop to the stovetop. 3. __Focus on one task at a time__. Breaking a task down into smaller parts can be helpful when dealing with a larger quantity of ingredients. For example, if you're scrubbing, trimming, and slicing carrots. Start by scrubbing all of the carrots. Then trim them all. Finally, slice them all. Working this way will be much faster than scrubbing, trimming, and slicing one carrot, then moving on to the next carrot, since you'll be focusing on one tiny task. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by the world’s best, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Yotam Ottolenghi, Alice Waters, and more. You don't have to go to culinary school to learn how to streamline your cooking process with mise en place.