I have spent two years almost to the day working as a Sous-Chef, the work is grueling and dangerous, however; there is a philosophy woven into it by the French phrase "Mise en place" or "everything in it's place". The mind of a Chef is organized by necessity in a certain manner. You're often required to track the cooking times of eight or more items as well as plating up to ten as well as juggle hundreds of recipes, not to mention tracking food costs as the night progresses, your mind thrives in the chaos.

Adaptability becomes obsolete, replaced instead by the expectation of that which is unexpected. For example, you're on the line on a Friday night, you have 12 steaks cooking behind you, 4 salads in front of you, and 7 other orders just rang in. Traditionally one tends to navigate obstacles by stopping at each one and resolving it.

Mise en place works a little differently. By taking a small amount of time before each shift and calculating in your mind all of the things that can go wrong, whether it be running out of cucumbers or saute pans to burning your hands or cutting yourself, you have the time to plan for each possibility, thus reducing the amount of time and energy spent trying to solve a problem as it occurs. Instead you solve it before it occurs.

This is useful in every day life as well, simply by assuming at the start of each day that what ever can go wrong will, and then creating a mini plan for each possibility, you streamline your chances for success.