Mise En Place

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Mise En Place means “put in place” in French. In the cooking world, it means to assemble all the ingredients before you start to cook a dish so you are sure you have everything you need to finish.  Sous chefs are required to do this every time they start to cook.  One of the chefs who taught one of the cooking classes I took over the past year had Mise En Place tattooed on her forearm.  I guess she must have forgotten to do it a few times.

I think that food is beautiful all its forms: raw, in process and plated.  I will often assemble ingredients as a still life and photograph them.  Didn’t know there was a cool, snooty name for it.  Feeling really virtuous.

Below is a gallery of my Mise En Place still life photos over the past year.

The ingredients for Food Lab chili

Ingredients for couscous

Ingredients for Bigos
Ingredients for fish tacos, roasted tomato salsa and tortillas

Ingredients for Green Rice


Ingredients for yogurt sauce

Ingredients for kebabs

Ingredients for vegetable stock

Ingredients for Kampachi Walnut Tarator
Ingredients for Irish brown bread

Ingredient for basic white sauce

Ingredients for Fattoush

Ingredients for stone fruit poaching syrup

Ingredients for poached salmon with arugula, goat cheese crostini and tomato clafoutis
Ingredients for pesto
Peppers for Food Lab Chili

Ingredients for basic salad dressing

Ingredients for potato pancake

Ingredients for Ceviche Nikkei

Ingredients for sofrito for arroz con gandules
Ingredients for garlic base for Mofongo
Ingredients for Ajiaco

Ingredients for Gravlax rub

Ingredients for celeriac soup

Ingredients for Green Pea Soup

Ingredients for Cajun sofrito
Ingredients for Ramp Risotto

Ingredients for Ramp Linguine

Ingredients for Lamb Saag
Ingredients for roast lamb rub

Ingredients for Iranian Jeweled Rice

Ingredients for Iranian Pomegranate Chicken

Ingredients for watermelon salad and Ballymaloe Beet Soup

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