
In the kitchen, mise en place refers to the chef's process of preparing ingredients and setting them in an ordered arrangement for eventual inclusion in a given recipe.
The selection, preparation and arrangement of ingredients before the cooking phase allows a chef to quickly access the right ingredient at the right moment when the heat is on.
A director's work requires a similar approach: selection of the text, selection of the performance space, selection of the actors, selection of the designers, selection (determination) of certain themes, throughactions, dramatic questions, aesthetic gestures, form, dynamics, etc.
Most of the time some of these ingredients are selected for us: we are hired to direct a certain play at a certain theater. Sometimes we are given certain key elements to work with: a certain actor, a certain designer.
That being said, the director must still engage in a careful process of mise en place: a clear understanding of each element, its nature, its benefits, its drawbacks, its role in the project. Then, when how to bring each element into the process and to what degree.
Once the heat is on, there is little room for error. The rehearsal period is finite, the opening night is set. When is the right moment for this element or that influence? How much sway does one allow the element when it is included? What is happening during the "cooking"? Are the ingredients blending correctly? Is one element underused? Is one overused?
Great chefs do not need measuring cups nor need to be told when an ingredient should be included. They work from feel, taste, observance, aroma and most importantly, instinct.
Successful directors develop an intuition for this process as well. Is it the right time for that note to the actor? Is it the right note? How are the elements coming together today? How will they blend over time? When is the dish ready to be served? Does this coincide with the schedule?
Many inexperienced directors begin the "cooking" process in a state of hope. They believe things will work themselves out in the rehearsal process. They have an overestimation as to their own leadership and artistic clarity. They have not examined the ingredients deeply enough, nor anticipated the potential problems with certain ingredients they have either selected or been assigned. Rehearsals become a labor, and dish begins to become confused. Timing is thrown off. Ingredients are not blending well. Unforeseen obstacles start to dominate the process. Ultimately, the project / dish served is muddled and unsavory.
Because the nature of many of the elements directors need are difficult to determine, there is always the potential for disaster. However, a director should engage in a rigorous process of learning the nature of each element that will be used.
Who really is this actor? What makes them tick? What are their assets? Their shortcomings? What do you know about their personality? What impact will their personal issues have on the project?
How does this designer really think? What are their values, their impulses, their limitations?
Who comes to this theater? Why? What is the relationship between the project and the audience? What will it mean to them? What is the nature of the dialectic between the work and the viewers?
Are your assessments / determinations regarding the text accurate? How well do you understand the writer's work / aesthetic / style / form / language / purpose?
Finally, are you being clear and honest with yourself as to how you believe all these elements will come together to make the best work possible? Are you serving another agenda? For example:
"I want to work with this person." Why? Are they right for this project, or right for you?
"I want to work with these people." Why? Are they the best you can get, or are they the best at making you feel good about yourself?
"I want to do this kind of work." What for? What does this work do for others?
"I love this play." So? Go and hug it in the privacy of your own room. Why should we love it?
"I have something to say." Write a blog post. No one gives a shit what you have to say. (Sorry, that's a particular irritation of mine: art as a narcissistic podium for self-expression.)
This aspect of mise en place interrogates the director / chef's own role in the cooking. Am I the right person to make this dish at this time? What is the task at hand? Do I understand what is required? Is my technique up to the task?
All of this work is a kind of mise en place, a difficult process that can bring a kind of clarity to the work. Before you turn on the burner, be sure the right ingredients are each in their place, including yourself.
May all your dishes be remarkable.