From French mise en place translates to “
everything in its place” in English. It is the practice of all great chefs.
It includes knowing your recipe, the ingredients, preparing them, and measuring everything
before cooking. This creates a less stressful environment for the kitchen.
Marta Rose of
Divergent Design Studios introduced the concept of incorporating the
principles of mise en place to the design process.
In Service Design it is especially helpful as a process to provide a foundation for
intangible and complex concepts.For
Equity Beats, there were three areas I
focused on setting up: Academic Literature, Collaborative Success, & Digital Whiteboards.