- Jun 2022
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automate the repetitive parts of cooking so they can focuscompletely on the creative parts.
The creative parts of cooking are all done way before setting out the mise en place. Restaurant cooking is all about process for speed grinding it out. It's about efficiency. Few line cooks or chefs in a professional kitchen are exercising any sort of creativity, it's nearly 100% skill and production in the most repetitive way.
Anyone who tells you different is selling you something.
Chefs use mise en place—a philosophy and mindset embodied ina set of practical techniques—as their “external brain.”1 It gives thema way to externalize their thinking into their environment
Dan Charnas, Work Clean: The Life-Changing Power of Mise-en-Place to Organize Your Life, Work, and Mind (Emmaus, PA: Rodale Books, 2016)
mise-en-place is an example of a means of thinking externally with one's environment
link to - similar ideas in Annie Murphy Paul's The Extended Mind