Meez: advice from a chef to a project manager

Meez comes from ‘mise en place” known to chefs and kitchen staff. Renown chef Anthony Bourdain was caught saying “we do not dare so much as boil hot water without attending to a ritual that is essential for any self-respecting chef: mise-en-place”.

The French “Mise en place” means “everything is in its place”.

True for any self-respecting chef. True for any self-respecting project manager.

Meez in any project means that time is precious.

Project resources are precious.

Your self-respect and the respect of others are precious.

And a self-respecting project manager owns it to him/herself, to the project team and the client.

A chef will imagine a plan for a meal he/she is about to make before they begin. The plan will include the tools, equipment, delivery of products time, ingredients and their proportion, size of plates and even their temperature.61156297_2438451669528066_5056950135611719680_n

A project manager will create an action plan then a work breakdown structure. It will show what, who, when, for how long, how much budget is necessary to deliver the product/service to the client.

You’ll know how rigorous is the project manager if he/she has in place the team, needs assessments, the feasibility study results, the work plan, the procurement plan, the clearances/permits and other pre-requisites before the project starts.

Meez is gold. “Time spent on preparation saves time on implementation” remains a golden rule in project management.

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