# Introduction

"Mise en place" is a French term used by chefs, which translates to "everything in its place". means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.

# Demo

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# How it Works

# Credits and Inspiration

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Getting Started →