Chef’s use the term “mis en place” in reference to having everything ready prior to starting to cook a meal. I will be honest, I have only begun to cook that way recently myself. Last night I made four different dishes for dinner, and I completed the prep work of chopping, slicing, dicing, and putting the sauces together before I started cooking.
I believe I mentioned in a previous post that I see working in the kitchen as a perfect time to practice mindfulness. This has been a place and time that really works well for me. Since it means being present in my current state and task, it has really reinforced my adherence to preparation as an important step in my cooking practice. One potential drawback is that I tend to tune out my children whining or arguing, and my wife nagging.
Okay, a drawback for them really, as it works out quite well for me.☺
I have done the same when I am writing. For example, when cooking, things might get scorched if I wait to chop up the onions in the middle of cooking. When writing, coming up with character names is one of those tough things for me. I tend to scorch my brain when I try to do it while writing. For my writing mis en place, I will often brainstorm a whole list of names, ready for me to use while I am writing. I can cross the names off as I use them, all while barely breaking my stride.
Another thing that I borrow from the kitchen is the idea of there being a finishing point to the preparation. Even if I prepare for multiple meals, there is a finite number of preparatory tasks before I settle down to cook dinner. Preparation is a starting off point, not a destination. Admittedly, this is less well defined at the writer’s desk.