The beauty of mise-en-place.

January 5th, 2015

mise-en-place

Anyone who’s been following this blog for a long time may recall my affection for the creative dictum of Chef Fernand Point:

Every morning the cuisinier must start again at zero,
with nothing on the stove.

That is what real cuisine is all about.

This item from NPR complements it nicely, I think:

For A More Ordered Life, Organize Like A Chef

The piece talks about how professional chefs live by the concept of mise-en-place, which guides them to organize everything in their kitchen workstations ruthlessly. Having an ideally-ordered workspace allows chefs to do their grueling work, even at the highest level espoused by Chef Point, without becoming overwhelmed by it.

Thanks to my friend and fellow writer Glenda Burgess for pointing to the NPR piece. She and I have been talking about various ways that we can organize our own writing lives to eliminate clutter and noise and get the real work done — which is what mise-en-place is all about.

What are you doing to organize your workspace and workflow better, here at the start of this new year?

Photo by Don LaVange, used under a Creative Commons license.

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