Jacob Orrin is COO and co-founder of Merit, transforming government programs with digital identity solutions and driving rapid growth.
We’ve often been taught that “faster is better” when hustling to get a job done, but during my time working in the catering business, I learned something really important: mise en place. This French culinary phrase, which means “putting in place,” refers to the meticulous preparation required before cooking. It’s a practice used in professional kitchens to organize and arrange all the necessary ingredients before your knife ever touches the cutting board or a pan hits the stove.
Preparing For Success In The Kitchen
My experience in catering taught me that everything—from washing dishes to creating a perfect capon—requires preparation. I vividly remember one night, early in my tenure, when the kitchen sous chefs prepared for a high-stakes event with important guests. Instead of rushing into the cooking process, we took our time. We sharpened the knives, arranged the spices and provided each team member with a preparation document outlining their specific roles and timelines for the event.
When we started, it felt like a symphony—a bit imperfect because a few things did not go as planned—but we quickly adapted as a team because we were prepared. Teammates supported each other, and any issues or spills were addressed immediately. I was mesmerized by the orchestration and confident in my role in making it all happen.
We all knew what was needed from us and others, and we could do our parts easily because everything we needed was at our fingertips. Our spices were neatly arranged in the order we’d need them, and every tool—from tongs to knives to the platter—was laid out in its place. By embracing mise en place, what could have been a stressful night (especially for me, being the new guy) became a smooth, efficient operation. It transformed me from the new guy to a fully capable part of the team—all made possible by some planning.
Applying ‘Mise En Place’ To Leading Teams
Unbeknownst to me then, the concept of mise en place would come full circle as I transitioned into the corporate world. The idea of “putting everything in place” didn’t just apply to chicken and potatoes but to almost any business situation I faced.
I worked as a special project coordinator early in my career. Once again, I was the new guy, younger than everyone else on the team. Due to my hustle and drive, I was thrust into leading exciting company-wide initiatives. This did not worry me because the kitchen prepared me for this kind of challenge.
Before every meeting, I prepared detailed notes on the key players, their roles, my goals, the meeting objectives and so on. The results were immediate. I consistently came to meetings fully prepared, which made my peers and senior leaders eager to collaborate on my projects. I reliably met deadlines and kept budgets below expectations. This success positioned me as a critical contributor, allowing me to expand my organizational role and responsibilities.
As I grew in my role and gained confidence, I started sharing these prep docs in advance to help everyone understand the purpose of the meeting, their role and what we aimed to achieve. It was mise en place in the office, and it was glorious. The symphony from the kitchen was now in the office.
How To Be Fully Prepared
As I advanced in my corporate career and began leading bigger teams, I found myself applying the principles of mise en place to nearly every aspect of my work. One of my mentors gave me the mantra “Ready, Aim, Fire,” cautioning me to avoid the common startup pitfall of “Ready, Fire, Aim.” Whether my team is crafting an email for a customer or investor or working on an all-hands deck, I encourage them to embrace the mise en place approach.
This approach means having customer stats ready, understanding the motivations of the people they’re meeting with and making sure they address all of the prospect’s needs. Too often, people in business “fire” before they are truly “ready,” and end up trying to “aim” after the fact, which is the difference between closing a deal or not—or worse, having to redo something multiple times before getting it right. When time is scarce, this preparation can mean the difference between success and failure.
Mise En Place: The Foundation Of Effective Leadership
Mise en place is the first lesson in my series, “Twelve Golden Rules From The Kitchen For Effective Leadership.” While essential in the kitchen, this principle is equally critical when developing successful go-to-market strategies or tactics. As you craft your strategy, lead a team or manage high-stakes negotiations, remember that a tablespoon of planning and a pinch of preparedness can make all the difference for an exceptional outcome.
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