I thought I'd already captured this one, but a great analogy for development by Greg Bauges,
Code Like a Chef: Work Clean
Being organized - as we say in our kitchen, ‘working clean’ - is a skill to develop. We call it mise-en-place, French for, literally, ‘put in place.’ The term can be very specific, referring to ingredients needed to complete a recipe, measured out and ready to use, or it can be more general: are you organized, do you have everything you need to accomplish the task at hand? Good organization is all about setting yourself up to succeed. ... When you finish with a pot, wash it. Clean as you go to avoid clutter; clutter interferes with the cooking process. Things get in your way when you’re not organized. Clear your path. Being organized is the first and most important part of cooking.
