How to prepare a good Mise en place

Mise en place (MEP) literally means "put into place" in French. This term is used above all in restoration issues; means to prepare, to arrange all the necessary elements for a certain task or work. It can be used in the kitchen, pastry, room, cleaning, etc. But the origin is gastronomic, has been from ancient times to today and is still applied and improving.

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In any case, the MEP is fundamental, since it is the "ante-room" of any dish. It consists of having prepared, before starting the tare, both the ingredients to be used and the utensils to be handled. For example, if you are going to prepare a cake, the MEP should have all the necessary ingredients, already weighed and / or chopped, arranged in different containers, so that when you need them, you just have to pick them up and add them to the dough.

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It should also contain the utensils that you will need, such as the blender, the fountain where you will place the cake, etc. If you are going to cook a paella, the preparation of the MEP will consist of washing all the fish, chopping the ingredients of the sofrito, weighing the amount of rice that you will use, etc.

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If we use the term MEP for a room service, we will refer to preparing everything necessary before the service: from the row of plates for the coffees, the spoons, the cups, to go over the glasses and the glasses for the clients, the ingredients for make cocktails, have clean cutlery, well-ironed tablecloths, prepared rubbish, etc.

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At home level, you can consider part of the MEP the preparation of the plates, glasses and cutlery that you will place on the table for diners, tablecloths and coffee set.

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The MEP, apart from preparing and leaving all the necessary ingredients ready, is closely linked to a mental organization concept, in this way we are always one step ahead when we start working, if we have already done the MEP.

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A good Mise en place assures us that a posteriori we will avoid unforeseen events, delays ... This will give us security and efficiency in the service, to go to the right time, which makes it possible to work more relaxed and enjoy the moment.

• Although it seems a term that can only be used by restaurants, I advise you that starting today to put it into operation in your home, on a daily basis, it is not necessary to be special events. You will realize how well it is going to prepare everything before carrying it out.
• To be able to organize yourself better in the Mise en place, it is very important to be clear about what you are going to cook and for how many people.