A very good read, and indeed "mise-en-place" is a skill / philosophy / system which can greatly assist knowledge workers if they apply it. Most chefs learn how

A very good read, and indeed "mise-en-place" is a skill / philosophy / system which can greatly assist knowledge workers if they apply it. Most chefs learn how when they apprentice under a master chef, and adopt or copy what they do. These skills are seldom learned by reading a book or from an essay, because they need to become habits to be effective.0p