Mis en Place (miz oñ ˈplas)…. It’s a term used in professional kitchens worldwide. My mentors have told me that the term really doesn’t have a literal translation. Others say it does. But we all agree on what *we” think it means — having everything in place. Everything you need to make what you are making right now.

All your ingredients are weighed or measured, all the vegetables have been prepped.. even down to making sure you have the necessary pots and pans ready. It’s what professional cooks live by.

Why am I bringing this up in this article? Because it has a definite place in expedition travel and expedition cooking. Everything you need to survive on on your trip is Mis en Place. Think about it, you need to make sure you’ve got enough to feed everyone during the trip — Mis en Place.

Some tips for prepping your Mis en Place:

• prep and pre-portion the vegetables for each meal, the seal in a vacuum sealer to make sure they’re perfect by the third day out
• most spices and herbs for each dish can be combined also in pre-portioned, vacuum sealed bags.
• if you don’t want to forget anything that goes into a certain dish, tape a plastic sheet protector to the inside of your case to keep your recipes.
• overestimate the amount of water you’ll be needing. Think about needs for washing up also. Most plan on at least a gallon a day, per person. Add 20% to that.

Kitchen preparedness can make the whole trip a stunning experience. Enjoy!

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