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Mise-en-Place for Knowledge Workers
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Mise-en-Place for Knowledge Workers

6 Practices for Working Clean

Forte Labs, 2021


Editorial Rating

9

Qualities

  • Applicable
  • Eye Opening
  • Inspiring

Recommendation

Restaurant kitchens were once messy, chaotic, disorganized places. In 1859, a 13-year-old boy named Georges Auguste Escoffier revolutionized how kitchens operate by introducing a philosophy called mise en place. His method streamlined culinary work and is now the gold standard for kitchens worldwide. Productivity expert Tiago Forte argues that knowledge work must undergo a similar transformation. By infusing your work with a dollop of mise-en-place principles, you can reap palatable productivity gains.

Take-Aways

  • Knowledge work lacks a “culture of systematic improvement” common to other professions and trades.
  • To increase your productivity, borrow from chefs’ six-part mise-en-place philosophy. First, sequence your work.
  • Second, use placeholders as reminders to execute next steps.

About the Author

Tiago Forte is the founder of Forte Labs, a San Francisco-based consultancy for improving productivity.


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