13Aug

    The Organizational Influence of Chefs

    A great chef is extremely organized and prepared with only the necessary tools and ingredients that he or she needs for that specific dish.

    A great chef is extremely organized and prepared with only the necessary tools and ingredients that he or she needs for that specific dish.

    If you are seeking a more “ordered” life, then maybe you should think about adopting some of the organized behaviors of a chef. In an article by NPR, we are made aware that  Americans have been enjoying following and eating like celebrity chefs. They have even been interacting with them on social media websites, like Twitter. People try and learn as much about food and cooking from their favorite celebrity chefs, but could they actually learn more from them than just food? What about how to be more organized?

    According to recent research of consumer habits, Americans have been spending a great deal of money, $10 million to be exact, on self help books. This has made the market huge and very profitable. People speculate that the market is so big because most colleges and grad schools don’t teach their students about organization and how it should be used in their day to day lives. One place that does teach these types of life skills is in culinary schools and in professional kitchens.

    One way chefs and kitchen workers organize themselves in the kitchen is by planning and setting out ingredients and supplies before they need them. This saves time and energy for later when they actually need the supplies. The system or mantra that kitchens use is a French phrase “mise-en-place” translation “put in place.” It means to the French, gathering and placing the ingredients in an order for cooking. However, for many chefs and their staff in America, the phrase has a deeper meaning. They view this phrase as a way of life and a way of “concentrating your mind to only focus on the aspects that you need to be working on at that moment and to rid yourself of distractions.” This is according to Melissa Gray, a senior at the Culinary Institute of America. This is a skill that many students take with them to their daily lives and into their work lives. For example, after Melissa was taught this phrase in class, she was able to go home and reorganize her home office in such a way that the items she used the most were in arms reach for her.

    It is apparent that when you apply organization in one aspect of your life, it becomes natural to apply it elsewhere. Careers as chefs and kitchen workers are of course not the only careers in which organization is necessary or executed, but it is a solid foundation to refer to when it comes to the day to day logic.

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