202207152000 - mise en place

a culinary philosophy used in restaurants
Developed in France starting in the late 1800
Step-by-step process for producing high-quality food efficiently
- learning to keep workspaces clean and organized in the flow of the meals they are preparing
Small habits like
- always putting the mixing spoon in the same place so they know where to find it next time
immediately wiping a knife clean after using it so it's ready for the next cut
laying out ingredients in the order they'll be used so that they serve as placeholders
- A way to externalize one's thinking into their environment and automate the repetitive parts of cooking so they can focus completely on the creative parts