Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by The Culinary Institute of America "everything in place", as in set up

Have you ever watched Martha cook; where she has everything premeasured in little bowls? Well, for culinary purposes that is ‘mise en place’. In reflection I look at my life as a sort of everyday mise en place. As life happens I grab it and put everyhting it’s place.

My favorite job was climbing poles and installing dial tone. Due to a foot injury I had to move to an ‘inside’ office job and trust me this was not everything it it’s place! My spirit was taking a bit of a beating in the new world. What did lift me was Julie and I continuing our cooking classes. We learned Italian desserts, Italian breads, southwest cooking and even a breakfast class. Doesn’t everyone know how to make breakfast? Apparently we didn’t!

I could not ignore this burning drive to cook. I was lucky enough to have an employer who offered continuing education. Within six months of the new world I working in I enrolled in the Culinary Program at the Art Institute of Seattle. This program is intended to be a two year course which I managed to stretch out for nearly five years. More about that later! I was so excited to get started, what would I learn next?

I was enrolled but when was my first class? What was I going to cook? What day of the week? What amazing food would I be touching? Hold up! My first class wasn’t going to happen for another four and one half months and it just so happened to be safety and sanitation and guess what? I didn’t get to touch any amazing food. In fact I didn’t get to touch any food at all. It wasn’t until the fall quarter that I got to take my first culinary lab class.

There we were all lined up in our black and white chef pants, our white chef coat, white kerchief and a white floppy hat. What was with the hat! I was feeling a bit cocky. Afterall I had all those cooking classes with Julie under my hat and by now I was a pro. Well at least with chiffonade! Bring it on I thought and did they ever. I was soon to find out that I didn’t know much of anything!

If there is one thing I learned and learned well it really is about ‘mise en place. Whether it was the uniform the I wore, the notes I took in class, having all my equipment ready or learning how to lay out the ingredients before I began. Everything had an oder and the more I applied this the more I discovered that ‘mise en place’ just makes sense.

Taking a look at how it all shaped up I am surprised.. Throughout my years in school I was able to study with amazing chef instructors; work with some of the finest Chefs in Seattle and the rest of the country; travel to competitions; do an externship in Austria and finally graduate at the top of my class. So as you see it was ‘mise en place’…everything had it’s place! Until our next meal…roux the day!

1 Sassy Tomato

chiffonade
[shihf-uh-NAHD, shihf-uh-NAYD]
Literally translated, this French phrase means "made of rags." Culinary, it refers to thin strips or shreds of vegetables (basil, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.

The gnocchi class literally made us giddy with excitement. Cooking was going to feed into my obsessive compulsive behaviors. I could not get enough, I wanted and needed more. Julie continued to sign us up for classes making us experts in pizza, lemoncello, pasta, lemoncello, biscotti and oh yes lemoncello!

Taking a little jog south found us in a Spanish cooking class learning how to make paella where I first met Chef Wayne Johnson, Executive Chef of Andaluca. I was so taken with his drive and passion for food; the pure ingredients, the varied textures, the amazing smells and unforgettable flavors.

Julie and I paired up and we were assigned our task of gathering ingredients for the paella. First we read through the recipe. Of course this is what all experts do… Julie has her BA in Finance and has a natural sense of order just as all of her numbers do. When Julie gathers and prepares, every utensil and ingredient has its place. It’s like she’s Martha’s sister from another mother. I on the other hand do not command so much order. I am happy with all of my ingredients in front of me like a concert audience. Can you see where this is going? We continued to read the recipe, looking up at each other at exactly the same time. "Chiffonade?" What’s that," Julie asked? We immediately turned back to our workspace, picked up every package, box, bag and container disrupting any sense of order. We could not find a chiffonade! We reread the recipe and had an ‘aha’ moment. It was basil chiffonade! Clear as mud!

Chef Wayne was working his way through the students giving direction and explanations. We both felt a pang of panic…we still hadn’t found the basil chiffonade! We confessed to Chef Wayne that there was an item missing. With the very slightest upturn to the corner of his mouth he told us he would be happy to show us. He gently pulled off several tender basil leaves, laid each one on top of the other then rolled them like a cigar. He picked up the knife and cut diagonally across the basil, leaving us with beautiful aromatic confetti. He moved on to the next students while Julie and I nearly laughed ourselves into tears.

It’s been seven years since that first class with Chef Wayne and many things have happened, including culinary school. Since then I have attended many other classes with him and have been fortunate enough to work along side him at several charity events, the last one just a few weeks ago for the March of Dimes. While helping to make a risotto for the event I had an opportunity to show Chef Wayne my ‘chiffonade’ skills! I reminded him of that first class oh so long ago. Thank you Chef Wayne. Reservations next week at Andaluca…until our next meal, roux the day!

1 Sassy Tomato