Mise en place

Mise en place is a French culinary phrase which means “putting in place”. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.

Now here’s an interesting, yet achingly simple idea.

Being prepared is one of the true “secrets” to getting things done and achieving more. Yet so few people take advantage of this fact.

How else would it be possible for you to order food in a restaurant which would take hours to prepare at home and have it delivered in a fraction of the time? they are prepared, they are waiting. Imagine a restaurant which dint prepare in advance, you would be unlikely to stay for your order, let alone return again.

When you stay ready, you don’t have to get ready.

Using this concept, how could you be better prepared for the coming days/weeks/events or projects in your life?

Just a thought.

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