I recently re-read "Think", the first chapter of Micheal Ruhlman's "Ruhlman's Twenty", that says thinking is the cook's best weapon. A crucial part of this is mise en place, having everything in its place. Ruhlman expands on the idea saying that meez isn't just all the ingredients organized in little ramekins, it's a way of thinking.
This got me thinking... how do people organize and setup their kitchen, "kitchen mise" if you will, to facilitate cooking at home?
Since Jacob moved into a new place I'm curious how he sets up his kitchen and learning what ideas from a professional kitchen translate well (or don't translate well) into the home kitchen.
