Chefs, a French phrase, and precision productivity
Sometimes the best lessons come from unexpected places.
I’ve found that to be true repeatedly in my life, especially around the topic of productivity, creativity, and real-world results. Enter the culinary world and its principle of mise en place — a French term that nearly every chef swears by.
I’m no chef but mise en place has transformed my work life.
I’m studying French right now, so understanding the origin of the phrase is our first stop.
Mise en Place: A Foundation of Culinary Success
The phrase “mise en place” stands for “everything in its place” or “set up.” In a bustling kitchen, a chef cannot afford to waste time searching for an ingredient.
By laying everything out, from spices to utensils, the chef ensures a smooth transition between each step of the cooking process. This preparation also reduces mistakes, as the chef can immediately spot missing ingredients or tools.
The Universal Power of Preparation
Outside the kitchen, being prepared has its advantages.
From students to CEOs, having a plan and all necessary materials increases efficiency. By removing the need to search for resources midway, you ensure a continuous workflow, which can improve the quality and speed of work.
I apply mise en place to my writing, blogging, and business.
Workspace Optimization
Your environment plays a significant role in your productivity. A well-organized workspace, whether physical or digital, minimizes distractions and boosts efficiency.
For instance, by keeping only the essential tools on your desk or decluttering your computer desktop, you can quickly access what you need and maintain focus.
