Mise en Place
I well remember the first time i heard the expression mise en place. It was not in France or from any of the French chefs I personally know, but from chef Philip Lloyd in Charlotte, North Carolina.
Since ten years ago, I have heard it used a lot in conversation as well as a wonderful cooking school in Richmond, Virginia. In any case, wanted to share the meaning, as I like the phrase.
Mise en Place, pronounced me-zahn-plahs, is a French term that literally translates to “set in place”. To the culinary world, it means you have all the prep work done and everything is in its place so you’re ready to cook.
When I have everything in place, I prepare dishes much faster.
- Maralyn D. Hill
President, International Food Wine & Travel Writers Association
Contributor: The Epoch Times, Spa Review Magazine, Global Writes, JustLuxe
Columnist: Big Blend Magazines,
Blogs: Where and What in the World & Success with Writing
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
