Mise-en-place

This morning I got up early to do the food prep I didn’t have the will to do on the weekend and was delighted to hear a radio story about applying the fundamentals of professional kitchen organization to non-kitchen life. (Actually, the delight was from feeling like a regular grown-up who listens to news radio.)

“I think if we just became a little bit more organized, a little bit more mise-en-place, understand what we really need and only do what we really need, I think we’ll have more time, you’ll be able to sit down at the table with your kids and actually cook a meal,” concludes a fast-talking instructor at the Culinary Institute of America.

So now we all know a chic-sounding culinary term that basically means “ordering and simplifying based on priorities.” Et voilà!

For a more ordered life, organize like a chef (6:56)

 

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