![Mise-en-Place for Knowledge Workers](/summary-img/43360-KUQTZW3K.jpg?h=M&b=0)
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Restaurant kitchens were once messy, chaotic, disorganized places. In 1859, a 13-year-old boy named Georges Auguste Escoffier revolutionized how kitchens operate by introducing a philosophy called mise en place. His method streamlined culinary work and is now the gold standard for kitchens worldwide. Productivity expert Tiago Forte argues that knowledge work must undergo a similar transformation. By infusing your work with a dollop of mise-en-place principles, you can reap palatable productivity gains.
Summary
About the Author
Tiago Forte is the founder of Forte Labs, a San Francisco-based consultancy for improving productivity.
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