Walk into any professional kitchen and you’ll see the power of “mise-en-place” in full effect. Translated into “everything in its place,” it is the concept by which professional chefs organize their work spaces and work flows. It’s a way of organizing spaces in the most effective way so all your tools are exactly where you need them when you need them. But, beyond that it has expanded into a philosophy of life. If your workspace is organized, the rest will follow.
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