Editorial illustration for The Washington Post, Food section

A piece about how the mise en place is seen as the kitchen gospel for chefs, but it isn’t always necessary and might be more time-consuming when cooking at home.
Mise en place is French for "have all of your ingredients collected and prepped in advance up to the point at which you’d start using them," but there are instances when it is more trouble than it’s worth.

ART DIRECTION: Cece Pascual