
Dan Charnas
A transformative guide applying the culinary philosophy of mise-en-place to improve organization, productivity, and mindfulness in all aspects of work and life.
Mise-en-place literally means 'putting in place' and is a foundational practice in professional kitchens worldwide.
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Section 1
9 Sections
Imagine stepping into a bustling kitchen with dozens of orders flying in. Yet, amidst this chaos, the chefs move with a calm precision that seems almost magical.
Preparation also requires mental discipline. Chefs don’t simply gather ingredients; they anticipate every step, every movement, and every possible challenge. They create timelines, breaking down complex recipes into ordered sequences. This mental mise-en-place trains the mind to think ahead, to greet each day with a plan rather than panic. The wisdom extends beyond the kitchen—imagine a professional who plans their day with the same rigor, scheduling tasks honestly and sequencing them to avoid overwhelm.
Moreover, preparation is a spiritual practice. A 13th-century Zen monk described the cook’s work as a form of meditation—being present, humble, and fully committed to the task. This deep presence emerges from preparation, allowing the cook to work cleanly, efficiently, and with joy.
As we transition to understanding the behaviors that embody this philosophy, remember that preparation is the heart that fuels all others. Without it, process and presence falter. Let’s now explore how arranging spaces and perfecting movements bring preparation to life.
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