I recently learned about a concept called mise en place. This is a French term that translates literally to “put in place.” It refers to the prep work that happens before a chef’s shift.
For example if you (the chef) are making Salmon on Spinach with Caramelized Onions you will need some prep work to be done before you can even put the salmon in the pan. For starters this would include cutting the salmon into serving size pieces and then rinsing, drying, and seasoning it. You’ll also need to clean and chop your spinach (10 minutes of work) and slice and caramelize the onions (2 hours of work). Continue reading “Mise En Place”