Mise in place

      Do you want to be a better cook? Come with me and learn the tips and techniques I been learning front all the years I spend in the kitchen. Lessons I learn from my mother, family, friends and ones I learn in the Culinary School. In this post I'm going to share with you the secret used in professional kitchen.

   When you go to a restaurant and place the order for your food, they get ready your meal in 15 to 20 minutes. You wonder, how they can do that, the food taste so good and fresh.

To do something like that, you have to spend many hours in your kitchen. What is the secret? 


   Mise en Place, a French term that means, have all your ingredients, tools and equipment ready to start cooking. A technique or method use for chef in professional kitchen, to assemble meals so quickly and effortlessly. One of the basic skills I learn in Culinary school.


  In the restaurants, they part cook some of the ingredients in the recipe and, when you place the order the food is on your table in no time.


  If you want to increase your efficiency and success in your kitchen this is a great practice to follow. 


      The technique or method:


1- Read the recipe to be sure you have all the ingredients you are going to need for the recipe

2- Get ready the tools and equipment you need

3- Depend of the recipe, wash, dry and cut all your vegetables, fruits and fresh herbs

4-Measure all you ingredients; flour, cheese, salt, spices, dry or fresh herbs, butter, oil...


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