cooking

Being organized is the first and most important part of cooking (…) it’s all about setting yourself up to succeed. Thomas Keller (in his book Ad Hoc at Home )

Code Like a Chef: Work Clean | The Table XI Blog Interesting concept, specially the part gotten from the Ad Hoc at Home cooking book (by Thomas Keller ), which got me to dig out for the full text snippet ( emphasis added): Being organized – as we say in our kitchen, working clean – is a skill to develop. We call it mise-en-place , French for, literally, ‘put in place....