It’s a French phrase, something I learned from Lucky Peach in their “The Cooks & Chefs Issue,” meaning “putting in place.” From professional kitchen jargon, it refers to how one sets up their space to do the prepping, baking and cooking needed during one’s shift.
In the Lucky Peach Spring 2012 edition, a chef was interviewed and asked, when are you having a good day? “When the mise en place is good,” he replied, along with a few other things.
When are you having a bad day? He replied, when the mise en place is bad, and then details.
I recently posted on my experience as a server in a local, popular restaurant. In reflecting on how being a waitress helped me become a better massage therapist, I realized I have little “mise en place” all over my office: stations of aid, that help me do my job. When these are clean, organized, well-stocked and pleasing to the eye, my work goes well.
So here are some pictures of my office “mise en place.”
What you just read is not my fault. It’s because my friend, colleague, co-conspirator and pants kicker Rowan Blaisdell talked me into it, and also, because I cannot resist a write-off: 31 Posts in 31 Days August Blog Challenge, Business Blogging School. Caution snuffed, perfectionism cast off like a smelly cloak: this is blog #19.