What is MEP, why it's so important to a professional cook, and what it should mean to you...

Mise en place (or MEP) is a French term that means "putting in place". A chef refers to all of his/her prepped goods for service as their MEP....
  1. A chef or pro line cook knows the importance of good MEP...
    If a station is not well stocked with all the prepped ingredients needed, dinner service can turn into a nightmare!
  2. Here is the MEP for a sauté station I used to work...
    A place for everything and everything in its place.
  3. What did that MEP allow me to produce? Stuff like this...
  4. Aaaaand this....
  5. MEP is important at home too!! Take any of the recipes I post, or any you find on your own, and apply this method...
  6. Look through the recipe and find out how much prep (knife work, measuring of ingredients, etc) you can do before you even think about "cooking".
  7. Get your prepped items grouped by when they are added to the recipe.
    With this level of organization, you'll be able to focus all of your energy on perfect cooking methods when you start to cook.
  8. Here is what some MEP looks like at home...
  9. All that work made creating these egg rolls so easy!
  10. Stay tuned for more recipes coming soon.
    And don't forget your MEP!!