What is Mise en Place and why is it important?

Pronounced 'meez-ahn-plahs', this French culinary term means having your workstation organized and ready to go before service starts. Anything from ingredients, to utensils and plates, will be arranged so you can find what you need when you need it without suffering from a kitchen meltdown.

Experienced chefs swear by it because they know there is no time to prepare things halfway through service. Mise en place also gives you a chance to check your recipe, find missing ingredients and ask your Head Chef questions. It's all about proper planning and working in an effective way to get your plates out to customers quicker and easier.

Master the art of kitchen organization with Alastair McLeod as he leads you in the art of mise en place.