Ashton Keefe, a New York City chef at Haven’s Kitchen, relies on the French cooking term mise en place (which means “everything in place”) when making meals. She recommends gathering, chopping and cleaning all your ingredients before you start to cook. “That way, when the heat goes on, you’re ready to roll,” she explains.
This technique can also help you prep for dinner days in advance. Just slice and dice what you need and save it in the refrigerator. Elaina Vasquez, owner of Chicago-based catering company Boutique Bites likes to keep a supply of small glass or ceramic dishes to hold pre-measured ingredients.