This is a huge stretch. Yes, there is a lot of sexism and abuse in professional kitchens aimed at women that needs to stop. Mise-en-place has nothing to do with it. Mise-en-place just means having your shit together and organized so you don't have to waste time chasing stuff down.

Also jfc I could not imagine a kitchen or cook without a mise. Even slinging pizza, there's no way you could handle even fifteen minutes of dinner rush without some kind of organization. Just one trip to the walk-in for ingredients slows you down immeasurably. Fuck, I build my mise at home making hamburger helper. It's a fundamental part of cooking.

I agree completely. The fundamental flaw of this article was that it did not offer an alternative to the highly organized system of kitchen preparation that Mise-in-place requires. I have a hard enough time getting the food right in my own kitchen cooking for myself and my guests - I can't imagine what doing it on a commercial level would be like.

The article also assumes mise-en-place is an outgrowth of the brigade system, that before formal regimental cooking there wasn't organization, just because no earlier sources mention it. A mise is also just like a mechanic getting his tools and parts together before starting work, or a painter making sure they have paints in the tube before starting a portrait. It's a fundamental part of any serious labor. Escoffier just put a fancy French name on it in his kitchen.

I was surprised when the article ended.
Alright I've got your set-up.
Where's the article? Where's the argument?
It just sort of set the stage and then fucking ended without actually positing anything

Weird