Professor: “I have heard you mention ‘Mise en place’ several times. How exactly does it relate to cooking?”
Chef Alex: “The French culinary term ‘mise en place’ is, or should be, known and understood by every chef. It means “setting in place,” or “everything in its place,” and is similar to the old scout motto “Be Prepared.” It is used to describe all the preparations done prior to the actual cooking process.
In a professional kitchen, chefs will spend several hours doing prep work. Fish and meat are cut, trimmed, and portioned; vegetables are peeled, washed, diced, sliced, chopped, and sometimes cooked, mashed, or pureed. Stocks are reduced; sauces and salsas are made according to the menu. Equipment and tools are gathered, and ovens and fryers are heated to the proper temperature.
By the time the first guest arrives, everything that can be done without sacrificing quality should be done so the chefs do not have to leave their stations in the middle of the rush. Nine out of ten times a chef gets behind, or in the weeds, as it is called, is because of poor mise en place.
When cooking or baking at home, the same principle applies. It’s all about timing. A vegetable stir fry takes only 2-3 minutes to cook and, when started, should be finished without interruption. Therefore, all the vegetables must be prepared and ready before starting the process.”
Professor: “My biggest problem is always with timing.”
Chef Alex: “Often, even a simple meal can have several ingredients with different cooking times; the goal is to simultaneously get everything cooked to the proper temperature. Therefore, a little planning and mise en place is helpful.”
Professor: “So, what is the process?”
Chef Alex: “Let’s take a look.
Read and understand the recipe. Check the ingredients, cooking process, equipment, and tools needed.
Gather the ingredients.
Organize your workspace. Round up all the tools needed, and make sure you have the equipment in the correct sizes. Turn on ovens and friers if needed.
Prepare ingredients. This includes measuring, washing, slicing, portioning, etc.”
Professor: “Can you give an example?”
Chef Alex: “As an example, let’s say you have guests coming to dinner, and you have chosen a recipe for Grilled, Marinated Sea Bass with Mango Relish and Grilled Asparagus. It sounds like a wonderful, light summer dish that can be prepared on the grill.
The first thing to do is review the recipe (actually, three recipes) to ensure you have all the ingredients.
4 Servings.
For the fish: 2 tablespoons olive oil, 2 large garlic cloves, chopped, 1 ½ tablespoons lime juice, 1 tablespoon chopped fresh ginger, 1 jalapeno pepper, seeded and chopped, 4 boneless-skinless fish fillets (about 6 oz. each), salt, and pepper. Directions: Combine olive oil, garlic, lime juice, ginger, and jalapeno. Add fish fillets and marinate for 45-60 minutes—grill for 3-4 minutes on each side.
For the mango relish: 1 cup peeled and diced mango, 2 tablespoons chopped cilantro, 1/3 cup peeled and diced pineapple, 1/3 cup stemmed, seeded, and diced red bell pepper, 1 tablespoon lemon juice, 1/3 cup olive oil, 1/3 cup rice vinegar, 1 small jalapeno pepper, seeded and diced, salt, and pepper. Directions: Combine all ingredients.
For the grilled asparagus: 1 tablespoon lemon juice, 1 medium shallot, finely chopped, ½ tablespoon chopped parsley, ¼ tablespoon kosher salt, 1/8 teaspoon cracked black peppercorn, ¼ cup olive oil, 20 medium asparagus. Directions: Combine lemon juice, shallot, parsley, salt and pepper. Whisk in 2 tablespoons olive oil. Trim and boil asparagus for two minutes. Drain off the water and toss with the remaining two tablespoons of olive oil. Grill asparagus until tender, 3-4 minutes. Pour lemon-parsley vinaigrette over the asparagus and serve.
Now let’s look at the mise en place need. We have checked we have all the ingredients and equipment needed. The fish fillets are marinated; therefore, that must be done first. Chop garlic, ginger, 2 jalapeno peppers (reserve half), squeeze lime and place it all in a large shallow dish with olive oil and fish fillets. Turn the fillets to coat them well. Cover and refrigerate.
The mango relish gains by sitting for at least 30 minutes, so that will be next. Peel and dice mango, pineapple, and red bell pepper. Chop cilantro, squeeze lemon juice (reserve half), and combine in a bowl with the reserved chopped jalapeno pepper. Add salt and pepper. Cover and refrigerate.
Put a pot of lightly salted water on the stove.
Chop shallot and parsley and crack the peppercorns. Combine in a small bowl with the reserved lemon juice, whisk in half of the olive oil. (reserved this vinaigrette). Trim any woody ends from asparagus and add the asparagus to boiling water. Simmer for 2 minutes. Drain off the water and toss the asparagus in the remaining olive oil. Light the grill.
Everything up till now has been mise en place and can be done long before your guests arrive. You now have time to entertain your guests when they arrive because all you must do now is remove the fish from the marinade and grill over a medium-hot fire for about 4 minutes, depending on the thickness; use a thermometer and cook until 145°F. Turn them over, and sprinkle with salt and pepper. Add the asparagus to the grill, turning, until just tender, 3-4 minutes. Fish and asparagus should be done simultaneously.
Arrange the fish and asparagus on four large dinner plates. Pour the parsley vinaigrette over the asparagus and top the fish fillets with the mango relish.
Serve and enjoy.”
Professor: “I can see how that would work. It sounds like a great recipe. I think I’ll try it next time I get a chance.”
Chef Alex: “Practicing mise en place makes the cooking process more efficient and reduces the likelihood of making mistakes during cooking. It lets you focus on the cooking process and ensures you have everything you need at the right moment. This practice is critical in professional kitchens, where timing and precision are crucial, but it’s also a valuable habit for home cooks to adopt to enhance their culinary skills.”
