Good chefs take pride in the thoroughness and quality of their advance preparation, or mise en place (meez-on-plahss). This French term, meaning “everything put in place,” is an important and often-heard expression in North American kitchens because food-service professionals understand its importance to the success of the establishment. This short course deals with the basic concepts of mise en place as well as specific operations that are normally part of the mise en place. ACF Approved CEH - 6 Hours | 100% Online | No Additional Materials Required
