In similar articles referencing mise-en-place from a business/programming/hacker context (such as http://thirdhandworks.com/2013/02/noted-mise-en-place/ http://

In similar articles referencing mise-en-place from a business/programming/hacker context (such as http://thirdhandworks.com/2013/02/noted-mise-en-place/ http://thirdhandworks.com/2013/02/noted-mise-en-place/ ), there is a great quote from Anthony Bourdain's Kitchen Confidential: “I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of the rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. ‘You see this?’ he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm, ‘That’s what the inside of your head looks like now. Work clean!‘”