Knowledge work is unique among skilled professions in that we lack a culture of systematic improvement. Other skilled trades – from carpenters to welders to nurses to pilots – have been around long…
We spend tens of thousands of dollars on our education, plus thousands of hours learning specialized skills. Yet so little time and effort is spent mastering the most fundamental skill of all: how to manage our work.
Like us, chefs only have so much energy and working memory at their disposal. Chefs use mise-en-place – a philosophy and mindset embodied in a set of practical techniques – as an “external brain.”
There are 6 practices that mise-en-place has to offer us: Sequence Placeholders Immersive vs. process time Finishing mindset Small, precise movements Arrangement