Everything In Its Place

I recently read a story on NPR’s website about the orderly nature of chefs.  They use a system called mise-en-place:  “The system that makes kitchens go is called mise-en-place, or, literally, put in place. It’s a French phrase that means to gather and arrange the ingredients and tools needed for cooking.”  The story describes how chefs set up their kitchen in the most orderly fashion, that their hands move only inches once they begin the actual cooking.  One instructor says, “Once [students] set up their station I should be able to blindfold them and tell them … and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here.”

Now, anyone who knows me knows I’m an orderly person to begin with.  My wife can certainly attest that I am much like these chefs.  Everything I have any control over in our house is always in the same place, whether it’s items in the refrigerator or in my study.  I could easily be blindfolded and find whatever it is I need if I’m in a space where I am the one to choose where things go (she has grudgingly accepted the refrigerator set up). Continue reading