Mise en Place, Everything in Place

mise-en-placeFrom the French, the concept of ‘mise en place’ is now a well-respected practice in kitchens around the world – the preparation of all the necessary ingredients before settling in to the task of creating a meal. It is the washing, chopping, measuring and arranging. Not just a practice for the culinary elite, mise en place is equally useful in the home kitchen – what it requires in time, it more than makes up for in the process. Perfectly sautéed onions wait for no cook.

During the last few months I have been knee-deep in such prep work, preparing to launch my new professional venture, Foodwise Northwest – and by extension, this blog. It has been mise en place practiced on a grand scale – sometimes intimidating, most often inspiring.

Delicata-squashWhether you’re a fellow Pacific Northwest’er, or a home cook on the other side of the globe – my hope with this blog is to inspire you to step outside of your comfort zone. (Think, ‘Adieu bagged baby carrots, bonjour Delicata squash!’) To demystify the art of creating fresh, flavorful meals with local, seasonal ingredients. To share my philosophy and experiences – from farmer’s market to kitchen table. And ultimately, to create a community – to unearth new favorite recipes, secrets to success, your own ‘mise en place’ practices.

In his bestselling book, In Defense of Food, author Michael Pollan offers this sage dietary advice, ‘Eat food. Not too much. Mostly plants.’ It seems deceptively simple – surely there has to be more to it than that, right? Given my interest in home cooking – and its undeniable relationship with an enjoyable quality of life – it will come as little surprise that I not only agree, but have adopted Pollan’s maxim as a guide in my own efforts.  At this point, you may have reread ‘mostly plants’ with eyebrows raised. Don’t worry, I can assure you that there is still room in the grocery basket for sourdough bread and dark chocolate – it’s just that they’re nestled in there among rainbow kale, brussel sprouts and asian pears.

So welcome, fellow foodie. I hope you’ll join me in this new adventure, because I can’t wait to share it with you.

Now… À la cuisine!

Bookmark and Share

One Response to “Mise en Place, Everything in Place”

  1. I am so loving your blog! I have just found it today and have read every single entry, and have copied down a few recipes to try. I have subscribed to your e-newsletter, so I look forward to reading more about your business. It sounds like a wonderful thing. I have also read In Defense of Food and agree with those philosophies – I try to live my life in the same manner. I’ll be watching your wonderful blog and all the best for your business.

Leave a Reply