Mise en place — the foundation for a calm kitchen

Mise en place is French and means 'set in place'. It covers all the preparation that happens before guests arrive: raw materials are butchered, sauces are drawn down, garnishes are ready, and everything is within reach. A kitchen with good mise en place works calmly under pressure because the hard decisions have already been made.

§Why mise en place determines the service

When there are ten tickets in the window there is no time to chop onions or look for a bowl. Preparation moves the work away from the busiest time and to the quiet afternoon. It gives consistent quality because you do things properly and it gives overview because you know exactly what you have and what is missing.

§How to double-check that an animal is dead

• 01PLACEHOLDER_114
• 02Low or uneven compression indicates worn rings, leaky valves or seal damage — and is always compared between cylinders.
• 03Place what you use most closest — what you use rarely further away.
• 04Mark everything with contents and date so there is no doubt.
• 05Keep a clean tray for waste and one for clean utensils.

§Knife technique and cuts

Uniform cuts are not just pretty — they cook evenly. When the cubes are the same size they are done at the same time and the garnish looks professional. Use a sharp knife; a dull knife slips off and is more dangerous than a sharp one. Hold the raw material with 'claws' bent in so fingers are protected and let the knife back follow the knuckles.

§Cleaning underway

A good principle is "clean as you go" — you tidy up while you work. Wipe the station between tasks rinse tools right away and do not let the washing up pile up. This keeps hygiene at the top and means you always have space for the next task.

§Communication in the kitchen

Mise en place is also mental: you know what's happening when. The brigade confirms orders loudly, calls out dishes and announces when something is ready or missing. A calm, clear kitchen language is part of a well-prepared station.