By Anita Stafford
Who among us has not been frustrated in our own kitchens by disorganization? At the very least, a lack of organization might cause a meal to be served late, but frequently it causes more serious problems. Maybe your recipe says to heat the oil, then add chopped onion. A disorganized cook will heat the oil, then start chopping the onion, a recipe for disaster.
The French have a term for organization in the kitchen called “mise en place,” which in translation means “to put in place”. For the organized cook this would mean that all the ingredients need to be prepared and ready to use before you start cooking.