Mise en Place in Anesthesia

Abstract

It is common to observe parallels between activities of a different nature, but which share certain fundamental features. Thus, many times, anesthesiology has taken concepts directly from aviation, for example. For their part, the culinary art and the science of gastronomy have developed an extremely efficient system backed by their own philosophy. The pressure for results, economic efficiency and time pressure have forced the professionalization of gastronomy. Within the arsenal of concepts that exist in the kitchen, there is one particularly interesting, the Mise en Place, a French term that indicates “everything in its place”. From this idea a whole doctrine develops. In the present work we will see if the gastronomic organization system, the bases of a Chef's decision making and the philosophy that supports the operation of a professional kitchen can be transferred to the field of anesthesiology.