At-home cook Elif Andac-Jones employs the philosophy of mise en place, French for “put in place,” to organize cooking meals for dinner parties.

photo by: Mike Yoder

Kerry Shaw, cook at Pachamama's prepares dumplings for lunch Tuesday, Feb. 18, 2014. An organized kitchen following the concept of "mise en place" or "put in place" is important for meal prepping and having the kitchen in order to increase the efficiency of making meals.

photo by: Mike Yoder

Stainless steel bins of food items helps keep the kitchen at Pachamama's organized and in line with the concept of "mise en place" or "put in place" is important for meal prepping and having the kitchen in order to increase the efficiency of making meals.

photo by: Mike Yoder

An assortment of dough cutters of various shapes and sizes wait for use in Pachamamas. An organized kitchen following the concept of "mise en place" or "put in place" is important for meal prepping and having the kitchen in order to increase the efficiency of making meals.

photo by: Richard Gwin

Prepping and having the kitchen in order is no problem for Eilf Andac-Jones as she makes a Mediterranean meal.

photo by: Richard Gwin

Everything is kept in jars to keep them fresh as Elif Andac-Jones prepares a meal in her small kitchen.

photo by: Richard Gwin

Elif Andac-Jones adds some butter to a dish. She preps everything for a meal in bowls in her small kitchen to make putting the meal together easier.