There are 6 practices that mise-en-place has to offer us:

1. Sequence
2. Placeholders
3. Immersive vs. process time
4. Finishing mindset
5. Small, precise movements
6. Arrangement

Tiago Forte

Mise-en-Place for Knowledge Workers: 6 Practices for Working Clean - Forte Labs

Source

Chefs use mise-en-place – a philosophy and mindset embodied in a set of practical techniques – as an “external brain.” It gives them a way to externalize their thinking into their environment and automate the repetitive parts of cooking so they can focus completely on the creative parts.

Decide on a sequence for each process you need to complete.

Find “first moves” that allow you to externalize your ideas into placeholders - notes that can be referenced and evolved are a good start.

Separate processes you must supervise from immersive thinking.

Finishing is the value and brings gratitude and replenishment.

Break undefined tasks into smaller movements to facilitate the goals above.

Make an intelligent, organized environment that supports your work.