Definition, use, and examples of the word mise en place.
For further reading, vist The Guardian, “This Column Will Change Your Life: Mise En Place” By Oliver Burkeman https://www.theguardian.com/lifeandstyle/2014/aug/30/mise-en-place
Support the show: http://patreon.com/randwiches
Knife logo by pixel artist Rachelle Viola: http://rachelleviola.com/
Share this show with your friends: https://culinarywotd.simplecast.com/
Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTD
Suggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewform
Thanks to our first patron, Yatrik.
INTRO
I’m Jenn de la Vega and this is your culinary word of the day.
[INTRO MUSIC]
Today’s word is mise en place.
It is spelled… M-I-S-E space E-N space P-L-A-C-E-.
According to The Culinary Institute of America’s book, Remarkable Service
A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners:
The first step toward becoming a dining room professional is the application of regular, conscientious attention to mise en place. This French phrase literally means, “to put in place.”
In the foodservice industry, mise en place is generally understood to mean the organization and completion of all the duties and tasks one must perform to carry out the job at hand smoothly and efficiently.
Some aspects of dining room mise en place are commonly referred to as “side work.” These tasks may include cleaning and polishing tableware, restocking condiments, arranging tables, and folding napkins.
In Michael Ruhlman's Twenty, he writes:
“The importance of mise en place cannot be overstated. It doesn’t mean simply putting all your ingredients in ramekins on your cutting board or next to your stove (let alone, if you’re following a recipe, to have read the recipe all the way through).
It’s ultimately about thinking. Organizing your mise en place forces you to think through your actions, to plan in your mind the course of your actions.
On NPR “For A More Ordered Life, Organize Like A Chef”, Dan Charnas reports,
“Cooks can easily do six hours of prep for a three-hour dinner shift. Mise-en-place forces cooks to account for every minute of their time and, says chef Dwayne Lipuma, every movement.
"Every component of one single dish is in one single corner so their hand literally moves inches," explains Lipuma, an instructor at the CIA. "Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. "
For further reading, visit The Guardian, “This Column Will Change Your Life: Mise En Place” By Oliver Burkeman
https://www.theguardian.com/lifeandstyle/2014/aug/30/mise-en-place
OUTRO
Follow culinary word of the day on Twitter at Culinary W-O-T-D.
If you’d like to support culinary word of the day visit patreon.com/randwiches
That’s patreon dot com slash R-A-N-D-W-I-C-H-E-S.
I’m Jenn de la Vega and this has been your culinary word of the day.
Special thanks to Yatrik for sponsoring our podcast that month.
Next time on Culinary Word of the day, we ache with love.
[OUTRO MUSIC]