For A More Ordered Life, Organize Like A Chef

This idea of mise-en-place (French for “put in place”)  reminds me how much good preparation goes into effective execution.

“But the key to mise-en-place is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. Mise-en-place forces cooks to account for every minute of their time and, says chef Dwayne Lipuma, every movement.”

For A More Ordered Life, Organize Like A Chef

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s