Once you’re on the mat, you want to stay focused, right? You don’t want to run across the room in the middle of class to grab your blocks and a strap. It’s the same in the kitchen. Chefs call it mise en place—“everything in its place.”
Lay out all the ingredients for the dish you’re making—which is also a good way to be sure that you have what you need and someone didn’t make a smoothie with that can of coconut milk you were saving for a Thai curry. Set up all your equipment within easy reach, so you don’t have to dig around for it in the bottom of a drawer or in the dirty dish pile while your garlic is burning.