Lately, I'm spending more time in the kitchen. I'm trying to learn to cook new recipes and understand the art of being a chef. I'm definitely still an amateur, but one of the basic principles I recently read about had a very interesting application to my work outside the kitchen.

The concept is Mise En Place (pardon my French).

The literal translation is "the set up" or "everything in its place." Maybe you've seen a commercial kitchen that has labeled bins of broth or pre-prepared chopped vegetables or marinating meats. The way it's understood is that as the chef, you've read the recipe, fully understood all the steps, made a prep list, gone shopping, cleaned and cut all the ingredients, then set them out in pre-portioned containers. Each one is laid out in the order you'll need it. The counter is clean. The pans and pots are all you need to focus on.

All of the labor is in the preparation so that your focus is on only one thing at a time, and the dish gets your proper attention.

It breaks down like this
1. Define the work.
2. Break down the tasks.
3. Lay out ingredients and supplies.
4. Clear off counter and stove
5. Review recipe.
6. Begin.

Our work is not that different.

A chef doesn't enter the kitchen and open the fridge 2 or 3 times because she's bored and doesn't know what to make. A chef doesn't start cooking an omelet and realize she's out of cheese. A chef knows what's on the menu, knows the challenging steps, and aims for greatness.

Every time we enter our workspace, we too, are there to make something great.

We should know exactly what we're about to make (define your work and what "done" looks like). We should have a prep list of all the steps required (break down tasks). All of our materials should be laid out. Any foreseeable distractions should be accounted for–have a glass of water poured, a small bowl of snacks, go to the bathroom before you start, phones left in the other room. Open browser tabs you'll need, nothing additional. Our workspace should be cleaned except for the one thing we're focusing on. Monotask. Voila!

Up your work game like a chef.

Caveday is a company aimed at improving your relationship to work. We write regular posts on Medium and send out monthly newsletters with productivity tips, life hacks, and recommendations. Sign up for the mailing list here.

Jake Kahana is a cofounder of Caveday. Sign up for his personal emails, called “The Email Refrigerator” here.