Mise en spot—”points in spot.” It truly is the to start with issue any college student at culinary school learns, the to start with issue any rookie cook learns on the line at a cafe. You have to continue to keep your points in spot, your workspace cleanse, your equipment and components arranged. But there are so numerous transferring parts: dinner plates and wine glasses, cereal bowls and flatware, spices and pantry merchandise, serving dishes and roasting pans, utensils and baking supplies. Exactly where should really you even start out?
To put you on the path to arranged bliss,