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.

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