Mise En Place

French for “putting in place” or “everything in place”, it’s a cooking term for having everything you need to be prepared for you ahead of time. It’s your station, your workplace.

Mise en place was originally a cooking term to recognize all the supplies and equipment organized around your workplace. It’s a technique mostly used by cooks to minimize the use of energy and time. It can also be used in everyday examples like working on a project or at your place of work. You could use this technique to organize your desk, equip it with pencils, calculator, pencil sharpener, computer and blank pieces of scrap paper. It’s a simple way to keep yourself organized, and I will tell you how it works.

The first step is to plan. Start off with a goal of some sort and think about all the supplies that you would need to reach that goal. Anything that might be needed even if you think you might not need it, prepare it because you never know.

The second step is to prepare. All of those supplies and tools that you thought of using, now we organized those really neatly on your workspace, whether it be a desk or counter top.

The third and final step is to perform. This is when you actually execute that task and use all of that time preparing to make this step easier. If you do it right then you should save a lot of time and energy.

It’s a great way to stay organized and I highly recommend you try it, just follow those three easy steps.


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