#foodie-all – by Ellen Britt. Hey there y’all…! Yesterday was my daughter’s birthday. She asked me to make her a batch of shortbread cookies which I wrote about here. But those disappeared in short order so she asked me today if I would make a batch of brownies from scratch.
Of course I agreed and got to work. And as usual, I used Rouxe’s cooking school mise en place concept with this as well.
The point to this is not to detail how I make brownies, but to point out how much more enjoyable the cooking process is when you are organized.
I’m also finding this habit of organization is spilling over into other parts of my life. Now anyone who knows me understands that organization is not my strong point so this “side effect” of learning to cook professionally is totally delightful.
I am starting to see how my chronic disorganization has been holding me back in terms of efficiency and getting things done and even how I feel about myself. And yes, I’ve read all the “declutter” books but have never been able to get any traction with their systems.
But once I experienced the elegance of the mise en place concept and how much it impacted my process, something just clicked.
Maybe it’s because the idea of “decluttering” was never tangibly tied to anything that means as much to me as the professional cooking school program. Who knew cooking could lead to all this! Stay tuned for more. In the meantime, let’s eat y’all…!