By The Art of Manliness
Published October 14, 2020 11:01am
The kitchen of a busy restaurant can be a chaotic, frenetic environment. But the best chefs create a kind of personal eye in this storm, from which they can efficiently craft meal after meal without ever moving their feet. The system they use to do this is called mise-en-place -- a French word that means "to put in place," and signifies an entire lifestyle of readiness and engagement.
My guest today spent years interviewing over a hundred chefs and other culinary professionals about the mise-en-place philosophy and then translated it into a system that can be used...