Anthony Bourdain was the legendary chef of Brasserie Les Halles, best-selling author, and famed television personality. If you were fortunate to work in his kitchen you wouldn’t dare so much as boil hot water without attending to a ritual that’s essential for any self-respecting chef: mise-en-place. The “Meez,” as it's known, translates into “everything in its place.” In practice, it involves studying a recipe, thinking through the tools and equipment you will need, and assembling the ingredients in the right proportion before you begin. It is the planning phase of every meal—the moment when chefs evaluate the totality of what they are trying to achieve, and create an action plan for the meal ahead. When we find ourselves in that place of frustration at work, confusion, tight chested, distracted and feeling like we're getting nothing done.. like you've lost your Mojo then perhaps think of "the meez". Focus, create a list of all that is to be done, create an action plan for the greatest priority, focus, do one thing, get the tools required, block out ALL distractions, and get to work. For the experienced chef, mise-en-place is a state of mind. “Mise-en-place is the religion of all good line cooks,” Bourdain wrote, and it should be the religion of all great strategic leaders... who have mojo!
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