One of the biggest game-changers for me when I was learning to elevate my kitchen game was the idea of mise-en-place. Loosely translated, mise-en-place means “everything in its place,” and it’s a kitchen organizing strategy that makes cooking vastly easier. It helps you build an efficient workflow and clean up the kitchen as you go. It’s a simple, powerful way to bring your cooking skills to the next level. Here’s my approach to mise-en-place.

Before you begin: read the recipe.

Before you can put everything in it’s place, you need to figure out what all you need and what order you’ll need it in. Read through the recipe from start to finish. This helps you understand what you’ll need and when you’ll need it, and it helps you to avoid surprises along the way.

Step 1: Clear Prep Space.

You want to have a clean, clear workspace with as little clutter as possible.

I don’t work in a commercial kitchen. I share my home and kitchen with three other humans. My kitchen is never “spotless.” And yours probably won’t be either, but that’s ok! Just do your best to clear a space on the counter and make it your workstation. Wipe it down, and then get out and organize whatever tools and ingredients you need for the recipe.

Step 2: Butcher and Chop

I always prep my meats and vegetables first. This is mostly my own preference, but I find butchering meat and chopping vegetables to be labor intensive and time consuming, so I like to get it out of the way first.

Important: do not use any knife or cutting board that has touched raw meat on any other ingredient without washing it first in hot soapy water. Keep raw meat separate from other ingredients. Is it going to kill you? Probably not, but salmonella poisoning might make you wish you were dead. Handle your meat with respect and caution.

After you’ve prepped your proteins and vegetables, place them into prep bowls. You don’t need to buy fancy prep bowls: you can use cereal bowls, plastic containers, mason jars, or any other (clean) vessel.

Step 3: Measure and Pour

Next, measure out all dry ingredients into their own prep bowls. Pour all liquid ingredients into measuring cups.

If you don’t have enough measuring cups to hold your liquid ingredients, you can measure them in the measuring cup and then pour them into glasses, mugs, or bowls.

Step 4: Review Recipe and Line Up Ingredients

Next, read the recipe again, and line up the ingredients in the order you’ll use them. Be sure you have any pots, pans, spoons, or other utensils you’ll need close at hand.

Measuring, prepping, and lining up the ingredients in order is a game changer. It doesn’t take that long, and it makes the process of cooking so much easier. No longer must you frantically hunt for Paprika or rummage in the fridge while your vegetables burn in the pan. You’ve got it all right there!

Step 5: Cook and Clean

As you cook, discard each empty prep bowl into the sink or dishwasher. At the end of your recipe, everything is neat and tidy. Your workspace will be clean, the dishes will be ready to wash, and you’ll feel good about having successfully executed a recipe with minimal panic, stress, and anxiety. Mise en Place is maybe not the most exciting topic in the world, but once you incorporate it into your cooking process it’ll change your life.