Re: Mise en Place
We use the French term not to be pretentious or intimidating, we use it as this is what it is called by almost every chef in every restaurant.
Cooking and the techniques behind them have their own language that makes great sense when you learn them.
Take for instance the term "julienne" - if a chef says to another chef "I need some julienne carrots" the other chef just quickly goes and does it, as he knows exactly what this means...in only a few words and most importantly they are consistent every times. If the chef had to say "I need some carrots that are about 2 inches long and about this wide by this wide" then that would take much longer and they might not always be the same.
Trust me when you work in a busy kitchen the quicker and more clear the communication is the better.
For more information on what Mise en Place really means (as it's more than just a term that means to "put in place") here is a link to a video that we did called "What is Mise en Place". Hope this helps to clear things up for you. Cheers!