I’m rewatching the first seasons of the FX show “The Bear,” which is about a family-owned sandwich joint in Chicago. The incredibly dysfunctional family’s youngest son is a culinary genius and, with the help of a very tidy and organized sous chef, turns the grubby establishment into a Michelin starred restaurant. I’m finding it super inspiring. There are so many lessons about organizing we can learn from well-run restaurant kitchens.
Good communication: To prevent misunderstandings and accidents that can lead to project delays on a myriad of levels, staff in an efficient restaurant kitchen speak clearly and concisely. They let each other know the commands were heard. They warn each other when they are walking behind someone or around a corner so that crashing into each other with knives or hot stock can be avoided. There is a shorthand language which everyone on the team understands.
Cleanliness: So much disorder can be prevented with thorough cleaning. Floors are spotless to prevent slips and falls. Pots, pans, utensils and dishes are washed immediately after use and made ready for the next cook. In any project, cleaning and putting away your tools creates next level organization. It is tempting to reason, “I am going to continue this tomorrow with the same tools; I’ll just leave them out and save myself time putting them away.” But inevitably, we get called to some other task and don’t get to the project the next day. Or the day after that. Or the week after that. And meanwhile, the tools sit there and we feel guilty and disorganized every time we look at them.
Details matter: There is a scene in The Bear where the main character schools a younger chef in the importance of cutting the green kitchen tape used for labeling food bins with scissors, rather than just tearing it off. Using a Sharpie pen that doesn’t smear and is very readable is another detail they touch on. I love the scenes in which characters obsessively straighten plates, line up silverware and place flowers and candles with exactitude when setting the tables.
To a professional chef, sharp knives are not a detail, they are essential, and we can look around at our own tools—kitchen knives, pruning shears, pencils—to see if having them sharpened would make our tasks go more smoothly. Or in the case of other tools and supplies, do they need to be oiled, soaked, painted, or generally tuned up?
An example of no detail too small, I recently bought some Charmin scallop-edged toilet paper that tears off cleanly, leaving a pretty, scalloped edge every time. I noticed it in a client’s bathroom and bought some for my home. That tiny detail makes me feel more orderly.
Stuff has to work: Stoves that don’t evenly heat, vents that don’t work effectively, sinks that don’t drain, broken door handles—all of these things impede efficiency. In a business putting off this kind of maintenance is dangerous both to employees and the bottom line, In the home, procrastinating on fixing things can bring down your mood and productivity. Once handled, the financial cost is quickly forgotten as you experience enjoyment of using equipment that works well on a daily basis.
Broken things and unworkable situations create stress and can often easily be fixed with some time, money and expertise. What broken or worn-out item is bugging you that you can fix or replace today? It might mean making a phone call and getting an estimate from an expert. In so many instances, the peace of mind you get is worth the money spent on the fix.
Mise en place: Chefs prep ingredients and equipment and neatly lay everything out so that putting together a particular dish is fast and smooth. It streamlines the process, prevents errors and makes sure the cook is familiar with every step of the recipe before starting. Before beginning a project, gather everything you need. Make sure each item is ready to use (glue is not dried out for an art project, for example, or that you have the butter needed for a recipe or that the battery is charged for the tool you want to use) and the task will be exponentially more pleasurable. Bon appetit