Mise-en-place (meez-ahn plahs). Origin: French, used by chefs worldwide to indicate professional standards.
Yes, this fancy-sounding French term is really my favourite hack! Although its origins are based in French cooking, and the standards to which professional chefs are held, it works as a tool for all areas of life.
Mise-en-place means to literally “put everything in place” or “everything in its place”. The magic of this concept is that doing so precedes any activity, and therefore, creates an organized workspace containing all necessary tools, equipment and supplies in advance of any action.
It is easy to see why this would be so helpful in cooking. Hands washed, hair covered, apron on, all ingredients laid out and pre-measured, all cooking utensils within arm’s reach. No more looking for that measuring cup in the dishwasher mid-process, or opening the fridge and cupboards multiple times as you read through the list of ingredients in the recipe.
Same idea for a rainy-day craft project: no more fingers covered in glue suddenly looking for the pipe cleaners or scissors. Instead, a workspace is established and cleared in advance, all supplies brought out (including those needed for cleanup) and even measured, cut or distributed to each crafter as needed.
Why the need to be so exacting? Think cleanliness, efficiency of motion, and less frustration looking for things halfway through a project, especially one that is time-sensitive (like baking!).
Back to our example of cooking. Mise-en-place could include washing, chopping, measuring, setting out pots and pans, and pre-heating the oven. This kind of ‘pre-organization’ before beginning a project has many advantages. It could make activities less messy, less frustrating, and less time-consuming. It could also make them safer (no running with scissors!), more organized, reduce mistakes, distractions and interruptions. And therefore, faster and more enjoyable!
It might seem overly simple, time-consuming and tedious at first, but as you incorporate the practice and experience the benefits, it will become second-nature. And it will ultimately reduce stress, and increase focus!
Mise-en-place as a practice is most known in cooking, but it can be applied to other tasks and projects, as well as to broader goals, such as planning your day. Creating a daily plan using the principles we have learned might include gathering the resources, supplies (or people) you need for the day the evening before or first thing in the morning. Mise-en-place can be a way of life that helps coordinate seemingly overwhelming amounts of information, materials and labour.
Sound compelling and want to learn more? Consider reading or listening to Work Clean: what great chefs can teach us about organization, written by Dan Charnas (The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind).
Have you followed the principles of mise-en-place before? In which activities and projects could you apply these principles? Share your ideas and stories!
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