Why Every Chef Needs a Mise en Place for Life
In every kitchen, there’s one rule that separates chaos from greatness: mise en place. Everything in its place. Before a single ticket comes in, we chop, prep, season, and organize so we can handle the storm when the rush hits. Without it, we fail.
Life and business are no different. Too often, we dive into opportunities unprepared, scrambling as if we’re behind on prep. The truth is, success isn’t built in the moment of execution—it’s built in the preparation leading up to it.
When I competed on Top Chef, it wasn’t just about how quickly I could cook under the cameras. It was about how well I set myself up before the clock started. The mise en place I did behind the scenes—the thought process, the practice, the calm mindset—was the difference between panic and performance.
Here’s how you can apply mise en place to your own life:
Prep your station. Take 10 minutes every morning to organize your day. What’s your first priority? What needs to be chopped off your to-do list?
Keep it clean. Just like a cluttered cutting board slows a chef down, a cluttered calendar will drain you. Keep it clear and focused.
Respect the process. Prep may feel repetitive, but it’s what makes creativity possible when the heat is on.
Success doesn’t happen by accident. It happens because you set your station.
