Mise-en-Place for Knowledge Workers: 6 Practices for Working Clean
17th October 2021
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.” It gives them a way to externalize their thinking into their environment and automate the repetitive parts of cooking so they can focus completely on the creative parts.
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In this article, I’ll summarize what I believe to be the most important lessons we can immediately put to use in knowledge-intensive work today.