Learning from the culinary world

From early on, chefs and cooks are trained in the art of mise-en-place. In preparation for a particular dish, every single item needed is in front of them before they even turn the water to a boil. They know what ingredients need to be added first and which utensil to use. They always know what step they're working on and never confused about what comes next.

We can make projects feel like a recipe where we move through the work step-by-step, starting with the end in sight.