I have been cooking again- after a hiatus taken adjusting to an empty nest and no longer beholden to teens demanding dinner. Decades of diligence in that department, it is actually a-o-k. Cooking is slowly returning to it’s former place of joy and passion, rather than duty. Funny how that works- “absence makes the heart go fonder.”
Mise en place.
This notion has long fascinated me.
It’s French for 'everything in its place.'
I learned this at CHIC, the Culinary and Hospitality Institute of Chicago, a Cordon Bleu cooking school I spent a sneeze at.
When we practice mise en place we set ourselves up for success by putting everything in its place ahead of time. It’s an organizational term used in professional kitchens that reminds us that everything does have a place, and the more measured and meticulous we are before the cooking begins, the better off we- and our food- will be.
When we set ourselves up, do our homework/training/ research- then, we can let go with confidence, and let things fall into place. It’s ritual and reverence to craft and creation.
I find it to be true of just about everything. In the kitchen, in life, in sport, in work, in relationship- If we are centered and focused about our set up, we are likely to enjoy the process as well as a best-possible outcome.
So I am trying on mise en place in the year ahead. Written of course from a completely trashed office!
This is my new year’s wish- not quite a resolution – more so an intention.
(Being absolute about anything does not seem to serve me; it’s like force feeding rather than growing into new possibility.)
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