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放大字体  缩小字体 发布日期:2014-07-01  来源:食品翻译中心  浏览次数:632
核心提示:研究表明,我们的意志力在一天之中会逐渐减弱,因此最好尽早处理某些富有挑战性的事务,特别是那些需要注意力集中、反应灵敏的事情。 这整个计划环节用不了十分钟就能完成,但却会让你受益一整天。

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.


安东尼·伯尔顿(Anthony Bourdain)是法式餐厅 Brasserie Les Halles 的传奇主厨,还是一位畅销书作家兼著名节目主持人。在他的厨房里工作,凡事都得守规矩,哪怕是烧开水也要注意“妥善准备”;对于一名干练的厨师而言,“万事俱备”乃是至关重要的。

法语“万事俱备”(mise-en-place, “meez”)是专业人士的说法,翻译过来就是“一切准备就绪”。放到实际操作中,要先研究菜谱、清点所要用到的工具和设备、把食材按照恰当的比例配好,然后再着手开始做菜。这是准备餐点的计划环节,在这个环节里,厨师要从整体上考虑自己想要达成的目标,制订出一套行动计划。


“水平好一点的初级厨师都要遵守这条准则,”伯尔顿在他的成名作《厨房机密档案》(Kitchen Confidential)中写道,“身为厨师,你的厨房、厨房的状态和准备程度就是你自己神经系统的外延。……你的厨房万事俱备,宇宙便依序而行……”







效率大师大卫·艾伦(David Allen)建议,任务清单上的每一条都用动词开头,这样做非常有用,会让你做事的动机变得更为具体。例如,与其写“星期一的讲演”,不如详细地列出要为星期一的讲演做准备所涉及的每一个具体行动,写出来可能是这样子:收集营业数据、起草演示文稿、插入图片。







关键词: 效率 计划
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