Mise En Place In The Office
If you’re not a chef, cook, culinary professional or worked in a commercial kitchen you may not be familiar with the term “mise en place.” It’s a French culinary phrase that stands for “putting in place.” And the idea behind it is to organize your ingredients that will be required for the menu so you’re prepared at the start of your shift. So now let’s step out of the kitchen and into more than likely your work world, the office or possibly home office.
So if you’re not typically the organized, “got it all together type,” take a lesson from the French and start your day off right. What ingredients or tools will you need to prepare your menu or work day? Take 10 minutes or maybe more and do nothing but think for a second but it’s an active thinking and not a passive one. Are you going to be in the office all day or do you have outside appointments? Meetings, phone conferences, what exactly is going to be taking place today. And if you’re already running late into the office you may be tempted to simply jump into the work day but I’d still encourage you to take the time to think about your day. Sure, open up your calendar and see what’s scheduled as that will be a good indication of what you’ll need.
If you’re going to be in the office all day it might be a little easier as any tools such as pens, paper, office supplies et cetera which are really basic ingredients should…
