"Begin with the End in Mind"

The life of a Pastry Chef is one of careful planning and disciplined execution. To "Begin with the end in Mind" means to think about each facet of mise en place. Mise en place encompasses three different areas. Mental, physical and actual.
Mental mise is about being prepared by reading each recipe thoroughly. Generally I suggest that each recipe be read three times. The first for content, second for details and direction and last for equipment and execution. The professional chef will make notes ahead of time, detail the step's needed to make it happen and outline all equipment and tools that are necessary for each step.
Physical. It is funny that not many people will look at a Chef and see the phrase "Physically Fit", this is not about pumping iron or marathon training but a series of stretches that limber up the body to be able to lift, bob & weave and change direction on a dime in the slippery and congested kitchen. Chef's are very much like any trained athlete. We stand for 12 hours at a time, lift 50-100# to the waist, hoist dough fill mixing bowls to the height of four feet to get it on the kitchen tables and at times must go for days with little to no sleep. Overall we try to eat right, exercise daily and pay close attention to the flexibility of our torso and legs.
Before each preparation we must think ahead to what vessel something is to be cooked in, how it will be serves and to whom. The planning is endless but with each step we look ahead to the end and continually modify the plan to make it happen.