Mise en place
What does mise en place mean?
Mise en place in kitchen French, "misse" in chef Swedish, means roughly 'everything in place/everything in order.' The concept, or the execution itself, is a prerequisite for the work in the kitchen to run smoothly, and be as successful as possible. Nothing should be forgotten, delayed or left to chance. Today, mise en place is synonymous with the image of raw materials prepared, processed and stored in small gastronorms to be later incorporated into cooking in a certain order. The way of working, or the idea behind this concept, permeates the entire professional kitchen and is also applied to tools, machines and crockery. Preparing and organizing his station before opening is a significant part of the chef's task. We have collected all the products to make it possible to succeed in pre-preparation and this way of working. However, remember that it's not just about equipment. Mise en place is a way of thinking, a philosophy, a way of working.
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