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放大字體  縮小字體 發布日期:2014-07-01  來源:食品翻譯中心  瀏覽次數:543
核心提示:研究表明,我們的意志力在一天之中會逐漸減弱,因此最好盡早處理某些富有挑戰性的事務,特別是那些需要注意力集中、反應靈敏的事情。 這整個計劃環節用不了十分鐘就能完成,但卻會讓你受益一整天。

If you’re working in the kitchen of Anthony Bourdain, legendary chef of Brasserie Les Halles, best-selling author, and famed television personality, you don’t dare so much as boil hot water without attending to a ritual that’s essential for any self-respecting chef: mise-en-place.

The “Meez,” as professionals call it, translates into “everything in its place.” In practice, it involves studying a recipe, thinking through the tools and equipment you will need, and assembling the ingredients in the right proportion before you begin. It is the planning phase of every meal—the moment when chefs evaluate the totality of what they are trying to achieve and create an action plan for the meal ahead.

For the experienced chef, mise-en-place represents more than a quaint practice or a time-saving technique. It’s a state of mind.

“Mise-en-place is the religion of all good line cooks,” Bourdain wrote in his runaway bestseller Kitchen Confidential. “As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system… The universe is in order when your station is set…”

Chefs like Anthony Bourdain have long appreciated that when it comes to exceptional cooking, the single most important ingredient of any dish is planning. It’s the “Meez” that forces Bourdain to think ahead, that saves him from having to distractedly search for items midway through, and that allows him to channel his full attention to the dish before him.

Most of us do not work in kitchens. We do not interact with ingredients that need to be collected, prepped, or measured. And yet the value of applying a similar approach and deliberately taking time out to plan before we begin is arguably greater.

What’s the first thing you do when you arrive at your desk? For many of us, checking email or listening to voice mail is practically automatic. In many ways, these are among the worst ways to start a day. Both activities hijack our focus and put us in a reactive mode, where other people’s priorities take center stage. They are the equivalent of entering a kitchen and looking for a spill to clean or a pot to scrub.

A better approach is to begin your day with a brief planning session. An intellectual mise-en-place. Bourdain envisions the perfect execution before starting his dish. Here’s the corollary for the enterprising business professional. Ask yourself this question the moment you sit at your desk: The day is over and I am leaving the office with a tremendous sense of accomplishment. What have I achieved?

This exercise is usually effective at helping people distinguish between tasks that simply feel urgent from those that are truly important. Use it to determine the activities you want to focus your energy on.

Then—and this is important—create a plan of attack by breaking down complex tasks into specific actions.

Productivity guru David Allen recommends starting each item on your list with a verb, which is useful because it makes your intentions concrete. For example, instead of listing “Monday’s presentation,” identify every action item that creating Monday’s presentation will involve. You may end up with: collect sales figures, draft slides, and incorporate images into deck.

Studies show that when it comes to goals, the more specific you are about what you’re trying to achieve, the better your chances of success. Having each step mapped out in advance will also minimize complex thinking later in the day and make procrastination less likely.

Finally, prioritize your list. When possible, start your day with tasks that require the most mental energy. Research indicates that we have less willpower as the day progresses, which is why it’s best to tackle challenging items – particularly those requiring focus and mental agility – early on.

The entire exercise can take you less than 10 minutes. Yet it’s a practice that yields significant dividends throughout your day.

By starting each morning with a mini-planning session, you frontload important decisions to a time when your mind is fresh. You’ll also notice that having a list of concrete action items (rather than a broad list of goals) is especially valuable later in the day, when fatigue sets in and complex thinking is harder to achieve.

Now, no longer do you have to pause and think through each step. Instead, like a master chef, you can devote your full attention to the execution.


安東尼·伯爾頓(Anthony Bourdain)是法式餐廳 Brasserie Les Halles 的傳奇主廚,還是一位暢銷書作家兼著名節目主持人。在他的廚房里工作,凡事都得守規矩,哪怕是燒開水也要注意“妥善準備”;對于一名干練的廚師而言,“萬事俱備”乃是至關重要的。

法語“萬事俱備”(mise-en-place, “meez”)是專業人士的說法,翻譯過來就是“一切準備就緒”。放到實際操作中,要先研究菜譜、清點所要用到的工具和設備、把食材按照恰當的比例配好,然后再著手開始做菜。這是準備餐點的計劃環節,在這個環節里,廚師要從整體上考慮自己想要達成的目標,制訂出一套行動計劃。


“水平好一點的初級廚師都要遵守這條準則,”伯爾頓在他的成名作《廚房機密檔案》(Kitchen Confidential)中寫道,“身為廚師,你的廚房、廚房的狀態和準備程度就是你自己神經系統的外延。……你的廚房萬事俱備,宇宙便依序而行……”







效率大師大衛·艾倫(David Allen)建議,任務清單上的每一條都用動詞開頭,這樣做非常有用,會讓你做事的動機變得更為具體。例如,與其寫“星期一的講演”,不如詳細地列出要為星期一的講演做準備所涉及的每一個具體行動,寫出來可能是這樣子:收集營業數據、起草演示文稿、插入圖片。







關鍵詞: 效率 計劃
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