Gordon Ramsay’s guide to cooking, mastering your technique and the ideal workspace is born from being organized, efficient, and a few choice pieces of equipment. Time and space are precious commodities. Every chef knows this, and the first thing they’re taught in cooking school is mise-en-place, or “put in place” to gather and sort, prep and line up the ingredients and tools required for cooking.
Ramsay’s Essentials Cooking Guides
When you master the all-important practice of mise-en-place, you’ll be poised to win your own personal culinary challenges, and you’ll get to enjoy the fruits of your labor in the form of a fabulous meal shared with friends and family. What could be a better reward?