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Page created: 2022-05-03 , updated: 2023-05-30

The concept of workspaces.

A cook’s workspace setup is referred to as (in French, of course) a mise-en-place ("putting in place" or "everything in its place").

I often think of the oft-cited Anthony Bourdain quote from his book Kitchen Confidential:

"Mise-en-place is the religion of all good line cooks. […​] The universe is in order when your station is set up the way you like it: you know where to find everything with your eyes closed, everything you need during the course of the shift is at the ready at arm’s reach, your defenses are deployed."