My first day in a professional kitchen, I learned how to set up a station for mise en place. I don’t always bother getting that organized at home if I’m just throwing together a quick meal after work. But any time I’m cooking multiple dishes, laying out all my tools in an ordered arrangement is essential to working cleanly and efficiently. And for big holiday meals in particular, it can shave precious minutes off prep time and keep me feeling organized and in control.
Here’s how I create a station specifically for prepping lots of veggies.