Any chef knows (and may very well live by) the French cooking term mis-en-place, meaning "to put in place." In a bustling kitchen restaurant, mis-en-place is crucial for the chef's sanity and the timely delivery of the perfect plate. Culinary Institute of America instructor Dwayne Lipuma told NPR, "Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here."
If you were blindfolded, could you find anything you need in your office? Please listen to and read NPR's For a More Ordered Life, Organize Life a Chef.