The French have a saying, mise en place, which means "put in place" or organize everything ahead of time. "If our cooks aren’t prepared at their stations, we know we’re in for a long night," says Ulrich Koberstein, executive chef and director of culinary arts at The American Club, the Midwest’s only AAA Five Diamond Resort Hotel in Kohler, Wisconsin. "You would not be able to tell in the dining room, but we know it in the kitchen."

The same goes for home entertaining – your guests might have a wonderful time, but by the end of the evening, your last nerve has split ends. That’s where mise en place comes in. With proper planning, you’ll better enjoy your own party and guests.

Before cooking, assemble all ingredients, cookware and utensils at your work station, and reread the recipe so you’re not scrambling for ingredients. If more than one recipe calls for the same foods, prep them together and measure proportions for later use. And don’t forget to preheat the oven before you begin, so that it will be ready when you are.

Lastly, clean as you go! It’s integral to the mise en place philosophy, and you’ll feel calmer after cooking if most of your dishes are done, rather than piled up in the sink when family and friends arrive at your door.