While mise en place is the simple practice of reading your recipe thoroughly, laying out ingredients, and planning the series of events to making your food, you might think of it more as front-loading the hard stuff, so you're free to create in the moment (via Wise Mind Nutrition). The practice has been hijacked from being exclusively culinary and is now applied to work, relationships, and more. Hospitals use it in some teaching environments; yoga health coaches use it in some cases as well.
The phrase gets recalibrated according to whatever environment is coining the term that day, but at its core, it is grounded in shifting the yeoman's portion of labor to upfront tidiness, which creates calm and orderliness, and with that, magic can happen.
Chefs call it the power of "slow down to speed up" (via NPR), but even if your life is not measured in every-single-minute intensity like a line cook, the practice still refreshingly clears the mind. Psychology Today says the spin-off of mise en place for nonchefs is beginning your day by asking yourself if at the end of your day you feel it was successful, what will that mean you've accomplished? Be specific, be tactical, break it down, and be present. It takes practice, but just buying off on the general mise en place philosophy is the first big step.
https://www.mashed.com/947006/the-unexpected-way-to-give-yourself-a-mental-boost-before-cooking/
2022-07-31 16:53:00Z
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