by Dan Charnas
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Only one profession has developed a comprehensive philosophy on how to work, the culinary arts, and that philosophy is mise-en-place, a French phrase which means “to put in place.”
In the kitchen, it means to gather and arrange the ingredients and tools needed for cooking, but it’s also a tradition of focus and discipline, a method of working and being. A way of life.
“The urgent are not important, and the important are never urgent”
We need to work clean with time, which means:
For your most important, recurring tasks, log out how long they take so you can make accurate predictions of how long they’ll take in the future. Such as writing an article or preparing an email report.
You cook the way you look: the cleaner your station, the faster you work.
The first moments cost more than the later ones. When a task in the present unlocks a cascade of work that other people do on our behalf, the worth of process time increases and becomes harder to measure.
There are two kinds of work:
reading habits, gather your
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"The best thing about the future is that it comes one day at a time." - Lincoln
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