Mise-en-Place: Learning About Kitchen Design From Commercial Kitchens
Everything is a well-implemented commercial kitchen is designed around the mise-en-place concept — something chefs learn early on in culinary school. A lot of this structure is just not needed in a home kitchen. After all, we do not need to prepare any one of twenty entrees, fourteen appetizers or thirty-one desserts at a moment's notice. So our kitchen does not need to be quite so efficient or quite as well organized.