As a current student at The French Culinary Institute (FCI), I’ve been forced to address certain inadequacies of mine. I do not have the reputation of being the most organized cook; often I scramble at the last minute to collect ingredients or equipment for a recipe.
This practice is one hundred percent unacceptable at school, and will even earn you demerits on your written evaluations if it becomes a habit. Which brings me to the culinary concept of “mise en place.” Literally, “put in place” in French, this concept, when practiced and utilized correctly, will transform you into an efficient cook who is completely in control of a recipe’s ingredients and procedures.
Take the time to review the recipe, gather your ingredients, and prep them in advance. The closer you come to feeling confident in executing a recipe, the more comfortable you will feel taking off your pants.