Today’s Blog is a Guest Post by Laura Taylor, Owner of Honest to Goodness, a Kitchen Concierge based on the Eastside.
Mise en Place. It’s a concept widely known in the restaurant industry, and a critical one at that, but most likely not known to the average restaurant consumer. So what is “mise en place”? It means “everything in its place” – anticipating the next step and being as prepared in advance as possible.
If you have ever seen a cooking show on TV where the chef has all of his or her ingredients already cut and organized in nice little bowls, then you have witnessed “mise en place” in action. (By the way, how nice would it be to have someone do all that prep-work for you? And the dishes.) Another example is when waiters at a fine dining restaurant bring you specific silverware for a course just prior to course service instead of having all of the silverware set out at once.
How does “mise en place” relate to you as a consumer and/or business owner? In plain English, I also like to say “Plan your work and work your plan.” Outline what it is that needs to be done and then take actions to carry out your plan. This could be planning an event, planning a business sales strategy, planning your retirement, even planning what to eat for dinner. Point is, “prior preparation prevents poor performance.”
Honest to Goodness is your kitchen concierge that will help you to put everything in its place when it comes to a better, healthier, and tastier food lifestyle. You can achieve a customized plan for healthy meals, grocery shopping, kitchen organization, and more. So break out that grocery list notepad and start outlining your plan for whatever it is that needs to be done. Then do it. You’ll be glad you did and better off for it.
Honestly.
