Practicing Mise en Place
Having watched some football games today where, had the clock been managed differently, the outcome of the game might have been different, I was reminded just how important controlling the clock is. I recently blogged about this in Time Is A Tool. Then, this same topic has surfaced while reading Work Clean: The Life-changing Power of Mise-en-place To Organize Your Life, Work, and Mind by Dan Charnas. Charnas emphasized the idea that chefs approach time with intention and design, rather than simply allowing it to pass by. This means that chefs actively structure their workflows, schedules, and cooking processes to maximize efficiency and creativity in the kitchen.
Charnas pointed out that chefs don’t just let time pass – they design it. He also highlighted how professional chefs are constantly thinking about the timing of each task, from preparation to cooking to plating. They synchronize their activities to ensure that each component of a dish is executed at the right moment, which is crucial in delivering high-quality meals.
This perspective can be applied beyond the kitchen as well, suggesting that in any profession or aspect of life, being mindful and strategic about how we use our time can lead to better results and a more fulfilling experience. Essentially, it’s about taking control of your time rather than being reactive to it.
Byron's Babbles 
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