Mise en place (pronounced [miz on plas]) is a French phrase which means “putting in place”, as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift. The practice is also effective in home kitchens. The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier, in the 1930’s.–Wikipedia

The concepts of Mise en place and Mise en scène will make an excellent theme for my upcoming Very Belated Spring Cleaning and the following post about organizing my wardrobe and accessories to beautifully (and handily) show them off. Its much easier and more fun to don the frills if it doesn’t involve a scavenger hunt every time.