American’s are fascinated with celebrity chefs. If you have ever watched a professional chef prepare and cook a meal, you have probably watched a process and mindset called
“mise-en-place“(pronounced: “me’s on plahhs”). A French term meaning “put in place.” The concept is to prepare, gather, and arrange the ingredients and tools needed to cook.
Implementing mise-en-place concept in a metrology or testing laboratory will increase efficiency and better utilize resources. A central tenet of mise-en-place is “working clean.” Tools and reference standards/materials are organized in the work station according to “what is used most frequently” and according the order of operations. Mise-en-place becomes a mindset in the workplace. Practical applications and examples of mise-en-place in the metrology or testing laboratory will be illustrated.