Mise en place (pronounced meeze on ploss, direct translation 'put in place') is a french term used in cooking. The goal when a chef says 'I'm doing my mise' or 'my mise is almost finished' is to have each piece of the dish you are cooking or baking measured out and ready to go before you ever start the process. Imagine the cooking shows where the behind-the-scenes minions have gotten each item in the recipe measured out in its appropriate bowl or ramekin, and the cook can just come in and quickly put everything together. There are two great reasons to do a mise en place before you begin every recipe: you are less likely to make a measuring mistake, and you are more likely to notice beforehand if you are missing an item you thought you had. There's nothing worse than getting six steps into a recipe and then realizing you are down a crucial ingredient.
My goal for this blog is to share my knowledge and experience, and bring intimidating terms like 'mise en place' into your kitchen. There are so many techniques and skills that can be utilized by everyone- as long as they are broken down into easily understandable pieces. Technically approachable is my slogan here at Mise en Place, and I look forward to sharing lots of those simple ideas.
I'm Angela. I have been teaching cooking classes and equestrian skills professionally for years, as well as opening and selling a successful restaurant. I am an avid cook, animal lover, and instructor. It has been my great blessing to learn from many great teachers over the years. In my experience, cooking and baking is best learned from someone who already knows how to do it, who can show you the ins and the outs without making it overwhelming.
Take my hand. We can do it together.