You’ll notice that every Leiths Online Course session, recipe and skill begins with Mise en Place. In this blog, we explore what it means, where it comes from, and why it’s a non-negotiable in both professional kitchens and confident home cooking.
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Mise en place is a key principle we teach across all of our cookery courses at Leiths Online. This French term, meaning "everything in its place," is more than just a method. It's a mindset that can elevate your cooking from chaotic to composed.
At its core, mise en place refers to the practice of preparing and organizing all your ingredients and tools before you begin cooking. This includes washing, chopping, measuring, and arranging ingredients, as well as setting out the necessary cookware and utensils. The goal is to streamline the cooking process, allowing you to focus on execution rather than preparation mid-recipe.
The concept of mise en place is deeply rooted in French culinary tradition, particularly the kitchen brigade system developed by Georges-Auguste Escoffier in the late 19th century. Escoffier's system brought military precision to the kitchen, assigning specific roles and responsibilities to each member of the culinary team. This structure emphasized the importance of preparation and organization, laying the groundwork for the mise en place philosophy we know today.
In professional kitchens, mise en place is not optional, it is key. Chefs and line cooks spend hours prepping their stations before service, ensuring that every component of every dish is ready to go. This meticulous preparation allows for:
While mise en place is a staple in professional settings, its principles are equally beneficial for home cooks. Implementing mise en place at home can:
Even simple tools like ramekins for pre-measured spices or a designated area for prepped ingredients can make a significant difference.
So now you know why we encourage you to start each course mise en place ready!
