Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase that means “putting in place” or “everything in its place”. It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients, the components that a cook will require for the menu items that are expected to be prepared during a shift.
Master Chen often has referred to “the set up” before applying power…before doing “your move”. What are the ingredients (components) of your set up? What needs to be in place before you do your move/apply power? Please add ingredients!!!