Ruhlman's ‘Twenty’ emphasizes the culinary technique of mise en place, translating to 'everything in its place.' This principle extends beyond just arranging ingredients; it compels cooks to think critically and plan their actions. The concept is not merely organizational; it's about mental preparation and recognizing what should not be present. The author reflects on how this technique influences not only cooking but also personal life organization, highlighting its impact on clarity and readiness for various tasks.
If I have big meeting or workshop coming up, I make sure that I am prepared with everything that we will need to make the most of the time.
Mise en place is something I try to practice in my life where I can. I like to be organised, I love to be organised well ahead of time.
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