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Mise en place (pronounced “meez ahn plahs”) is a term used in professional kitchens to describe the organizing and arranging of the workspace, ingredients, and equipment before beginning to cook. It translates directly from French as “to put in place” (“Mise en Place,” n.d.).
A carefully constructed mise en place is the key to this recipe for adding faculty articles to an institutional repository (IR). Step by step, this recipe details one proven way for a head chef to prepare a scholarly communication kitchen for this project: (1) identifying sous-chefs to assist in the project, (2) gathering ingredients from multiple sources, (3) peeling and chopping the ingredients into morsels of essential information, (4) collecting and arranging these morsels so they are all within easy reach, and (5) combining them into small, easily digestible outreach emails to faculty.