“Chefs have a particular system for accomplishing this daunting feat. It’s called mise en place, a culinary philosophy used in restaurants around the world. Developed in France starting in the late 1800s, mise en place is a step-by-step process for producing high-quality food efficiently. Chefs can never afford to stop the whole kitchen just so they can clean up. They learn to keep their workspace clean and organized in the flow of the meals they are preparing.”