Mise En Place

(From Wikipedia, the free encyclopedia

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift)

Someone once asked me about how cooks get in the weeds and why sometimes new cooks struggle.

The Urban Dictionary defines “in the weeds” as:

“When someone or something, usually in the food or beverage industry, becomes overwhelmed and falls behind.” Such as: “Hey chef, can you plate up those two fish for me?? I’m in the weeds….”

One of the cardinal rules is if your mise en place is done you should be able to handle anything, hopefully.  But if two many tables are seated at once or orders are properly spaced, or a number of things the kitchen will get behind.  All food cooks at its own speed and it is the kitchen responsibility to make sure all of the food for a table is finished at the same time.  If something is off the whole table orders might have to be re cooked.  Communication is key, most cooks are working three to four orders ahead keeping all the completion times in the head.  Constantly prioritizing and thinking about what to do next.

interesting blog about in the weeds.http://harvestamericacues.com/2014/04/26/cooks-in-the-weeds-gasping-for-air/