French cooking is considered by many to be
the most prestigious and respectable cuisine in the world. In the 1900s,
nouvelle cuisine was born. This style of cooking was defined by the use
of high quality, fresh ingredients, lighter meals, and simpler yet
breathtaking presentations. Modern French cooking draws inspiration from
the many cooking concepts French chefs have developed and presented over
centuries.
Mise en place means “everything in its place,” and it’s a key
component of kitchen organization. Before cooking a dish, a chef
organizes their tools and prepares, cuts, and measures their
ingredients. Everything should be close at hand and ready to go when
it’s time to cook. A chef must be mentally prepared to execute the
techniques to create masterpieces!
