Mise En Place - Camille

Mise en place is the French culinary word that translates to “to put in place.” It’s commonly associated with the preparation of ingredients and tools before the time of service, all in hopes of having a seamless day of service. However, this phrase extends beyond merely cutting vegetables and sharpening knives. Mis en place embodies the concepts of discipline, intentionality, and focus. It is a pursuit to create something meaningful and memorable. It is an omnipresent spirit that exists in those who strive to concretize their hearts into our world; the chefs, painters, musicians, writers, etc.”  

Mis en place is the journey to the end that we, as consumers and observant, do not really get to see. If we were to call the finished product “the fruits of labor,” mise en place is the trunk and roots of the tree that endured the seasons for that singular moment of conception, a beautiful yet fleeting moment. Nearly futile, as they throw themselves back into the fires of mise en place.  

This is hopefully the beginning of a series of different individuals and their “mise en place.” An attempt to capture the hidden journey that's behind the art that we experience.  

It is only natural to first start in the kitchen, the birthplace of the phrase. This story begins upstairs at a neighborhood market, in a small incubation kitchen called Camille.

*Updated: Camille has now moved to their own brick and mortar in Baldwin Park in Orlando, FL.