MISE EN PLACE- For those unfamiliar with the term, mise en place or just “mise” refers to all the hard work and prep that takes place before the actual cooking can begin. Chefs sink or swim because of how well they knock out all their mise. Cooks will hide, stash, store and even…. Ahem…. “borrow” mise to get the job done. It sounds cutthroat, but learning to function in that environment provided me with the mindset necessary to succeed..