The Why Behind "Mise en Place"
- Piece of Cake Staff
- Jul 19
- 5 min read
Written by Lindsay Grohs
I want you to envision yourself as a contestant on an episode of the show Chopped. You’re running laps from your station to the ingredient shelves to the oven, losing crucial minutes in the process. It’s chaotic, messy, and nothing less than stressful.
Now, picture having everything you need to properly execute your dish measured out and ready to go at your station. Imagine only taking one trip to the ingredient shelves, as opposed to three…or ten. Can you feel the weight of the stress being released from your shoulders?
This is where the tactic of mise en place comes in handy. Mise en place is a French culinary term that translates to “everything in its place." The idea behind it is to reduce stress and increase efficiency. Having your ingredients measured, chopped, and prepared—or, as chefs call it, “mised out”—allows for a quicker, calmer, and overall better cooking process. While mise en place is a kitchen technique, it is also a mindset. When everything's in its place, it allows space for more flow to enter your life. This article will help you better understand the principle of mise en place, its history, and how it can be applied both in the kitchen and in your personal life.
Origins & Philosophy
The term mise en place originated in the 18th century as the kitchen brigade system became a dominant practice in many kitchens. Auguste Escoffier, a French culinary artist also known as the “king of chefs and the chef of kings,” developed this system, along with the practice of mise en place (JWU, 2025). The kitchen brigade system stems from Escoffier’s military experience in the French army. Escoffier was able to apply principles of the military hierarchical structure to the kitchen in an attempt to reduce chaos and clutter. Each station had a “clearly defined role with an equally clear set of tasks to be completed before, during, and after each service,” making it much easier to execute food service (Turner, 2019). A sense of calm was introduced to the kitchen. The original goal behind the practice of mise en place was organization and focus, allowing chefs to gather their ingredients ahead of time and concentrate on completing one task at a time, ultimately leading to more efficient execution of the dish.
Mise en place is now a universal technique—one that’s used in kitchens and by chefs around the world. It promotes unity, sustainability, focus, and productivity within any culinary team that puts it into action. Chefs can zone in on one specific task at a time, decreasing stress and increasing creativity and productivity. Less stress allows chefs more mental energy to focus on creating innovative dishes that “wow” the guests. The kitchen flow becomes more seamless, and the energy is filled with confidence and control.
Mise en place is not just exclusive to the kitchen—it can be applied to many other areas of one’s life. Work a 9-5 desk job? Mise en place can be used for organizing your workspace. Take a few minutes at the start of the day to make a to-do list and ensure you have all the tools, technology, and coffee (of course!) you need to achieve all your goals and make the day successful. Stay-at-home parent? Ask yourself, “What are some ways I can make my home feel less cluttered so I can better accomplish routine tasks?” By optimizing your space and intentionally setting up your environment, you are making room for mental clarity and peace of mind. College student? Mise en place can help you stay on top of your classes, homework, extracurriculars, and jobs. Taking a little extra time to plan out your weekly workload, pack your bag, or organize your study space can make a big difference in the long term and help reduce a lot of unnecessary stress. The bigger picture is that mise en place can be applied to nearly anything, fostering mindfulness, patience, discipline, and respect for the process.
In Practice
While the specific execution of mise en place will vary depending on the kitchen you are in, there are basic principles that can be applied no matter what setting you are in. The very first step in this entire process is understanding your role and contribution to the team’s workflow. This process creates a sense of purpose for the work you are doing. First, gather your ingredients and equipment. If you’re following a recipe, I recommend reading it through a few times to ensure you know what you need and to identify any substitution ingredients in case something is missing. Next up is prepping your ingredients. This includes everything from checking expiration dates, washing produce, peeling, chopping, dicing, and measuring out ingredients into appropriate containers. I recommend using deli containers for this. These come in a variety of sizes and contain lids to ensure nothing spills while moving around or during storage. Check to make sure they are heat-safe if you are planning to heat them up. You can also use ramekins for smaller portions. The next step is labeling and organizing. Making sure each dish’s ingredients are separated out by tray, space, or zone. Ensuring every item is labeled with its proper title, measurement, date, and potentially even storage instructions as well. This way, if someone needs to step in unexpectedly, they can pick up right where you left off without confusion. From there, set up your workstation with what you need to execute your work orders effectively. This includes all your missing ingredients, equipment, utensils, sanitation buckets, towels, etc. Making sure your space is clean and follows proper protocol is also crucial. All of these steps set you up for success in terms of workflow and productivity. Clean as you go. Evaluate and adjust the process if you need to. Mise en place isn’t about perfection but rather stresses the importance of creating a consistent, efficient system that works for you, keeping you calm and in control throughout the process.
Conclusion
Whether the term mise en place has been ingrained in your brain for years or is brand new, it’s something that has the power to transform both your approach to cooking and lifestyle. “Everything in its place” promotes a calm, grounded, disciplined foundation for your life to thrive. Remember that it’s not always perfect, but the principle behind the process is what matters most. With that being said, go gather your ingredients and get started!
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How will you incorporate "mise en place" in your life?