Mise-en-place is a practice that is taught though the French Culinary Institute’s rigorous program to those who go on to make impacts in the culinary arts. Mise-en-Place loosely translates into “everything in its place.” Anthony Bourdain wrote in his best-selling book, “Kitchen Confidential” that “As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system…the universe is in order when your station is set.” Most of us don’t work in kitchens outside of our home so we mostly don’t practice this or the “clean as you go” method that my mother taught me when I was a child. We do however, have our own work universe (even if its our desk in our home office), and by undertaking the practice of Mise-en-Place we can get ourselves prepared and outfitted to do our best work.
A blog post on the Harvard Business Review’s website inspired me to think more about my daily best practices and how they are being implemented to their highest good.
To see the HBR blog post: https://hbr.org/2014/06/how-to-spend-the-first-10-minutes-of-your-day