Hello Chefs,

Today’s kitchen tip might just be the best one I could ever give you. It’s simple, powerful, and totally transformed the way I cook—not just in culinary school, but at home too.

It’s called mise en place (pronounced meez ahn plahs), and it’s a total game-changer.

What Is Mise en Place?

In French, mise en place means “everything in its place.” In the kitchen, it’s a foundational concept that means having all your ingredients prepped, measured, chopped, and ready to go before you even turn on the stove.

You’re not scrambling to mince garlic while your onions are burning. You’re not realizing halfway through that you’re out of eggs. You’re not frantically digging through a cabinet for the vanilla extract while your batter starts to seize.

With mise en place, you’re organized, focused, and in control. And the difference it makes? Huge.

How It’s Changed My Cooking

Before learning this in culinary school, cooking sometimes felt like… a lot. Stressful. Messy. Like a chaotic race between me and the clock. But now? It feels calm and intentional. I can actually enjoy the process. And the best part? My food is better.

When I’m not distracted by prep or measuring mid-cook, I’m able to:

• Season more thoughtfully
• Monitor heat and texture more precisely
• Avoid overcooking
• Clean as I go
• Actually taste and adjust my food

It’s like my brain finally has the space to cook well instead of just reacting.

But Doesn’t It Make More Work?

That’s exactly what I thought at first. “Isn’t this just going to make more dishes? More prep time? Doesn’t it slow me down?”

Honestly? It does the opposite.

You’ll move through your recipe faster because you won’t be pausing every five seconds to chop or grab something. You’ll avoid mistakes and forgotten ingredients. And yes, you may use a few extra prep bowls—but you’ll spend way less time backtracking or fixing things that went wrong mid-recipe.

It’s one of the most valuable things I’ve learned in culinary school, and it’s completely changed the way I cook at home. Whether I’m making dinner for friends or just scrambling eggs, mise en place makes everything smoother.

So if you’re looking for a way to make cooking less stressful, more efficient, and honestly just more enjoyable—try mise en place. It’s not just for chefs. It’s for anyone who wants to cook with a little more calm and a lot more confidence.

For those of you who want to give this a try but aren’t sure how, here is a thorough checklist. I promise it will change the way you cook.

Mise en Place Checklist

Inspired by Culinary School—Designed for Real-Life Cooking

Before you turn on the stove or preheat the oven, take a few minutes to get everything in place. Trust me—it’s worth it.

1. Read the Recipe All the Way Through
• ✅ Read the Recipe All the Way Through
• ✅ Understand the steps and timeline
• ✅ Note if anything needs to rest, chill, or rise
• ✅ Check oven temps and cook times
2. Gather All Ingredients
• ✅ Pull everything out of the fridge/pantry first
• ✅ Double check you have enough of each ingredient
• ✅ Check for substitutions if needed
3. Prep Ingredients
• ✅ Wash produce
• ✅ Chop, slice, mince, or grate as needed
• ✅ Measure out spices, liquids, and dry ingredients
• ✅ Crack eggs into a small bowl (if using)
4. Gather Equipment
• ✅ Knives, peelers, and cutting boards
• ✅ Mixing bowls and measuring cups/spoons
• ✅ Pans, pots, baking dishes
• ✅ Thermometer, whisk, spatula, or any specialty tools
5. Set Up Your Station
• ✅ Put a damp towel under your cutting board
• ✅ Place prepped ingredients in small bowls or on a tray
• ✅ Keep trash/compost bowl nearby
• ✅ Tidy your space so it’s easy to clean as you go
6. Mentally Map It Out
• ✅ Know what goes in first, what cooks fastest, and what needs the most attention
• ✅ Plan to multitask mindfully
• ✅ Take a deep breath—you’re ready to cook!

Until next time, get in place and cook on!

    Brennah Van Wagoner
    Weekly Newsletter Contributor since 2025
    Email the author! brennah.oaks@gmail.com