There’s a French cooking term mise en place that means to set in place. It is a method of preparation taught all over the world that maximizes efficiency and reduces errors.

There are 5 steps to mise en place:

1. Know your recipe — necessary ingredients, cookware, and baking times
2. Prepare your ingredients — clean, chop, mince… whatever is required
3. Arrange your ingredients — appropriate size bowls, positioned logically
4. Prepare your workstation — set the oven temperature, clean the utensils
5. Arrange your tools — similar logic applied to cookware and necessary equipment

This level of organization in advance, not only increases the chances of an optimal outcome for the recipe, it provides an easier and even enjoyable experience for the cook. 

There’s no scrambling around looking for that tool or ingredient. There’s no disappointment after serving the dish realizing an ingredient has been missed or measured incorrectly.

This episode covers how staying organized at work increases your chances of optimal outcomes, and makes work easier and more enjoyable. Not only that, staying organized makes you look good in the process.

Resources

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