num_pages: 304
description: The first organizational book inspired by the culinary world taking mise-en-place outside the kitchen.Every day chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place a French culinary term that means putting in place and signifies an entire lifestyle of readiness and engagement. In Work Clean Dan Charnas reveals how to apply mise-en-place outside the kitchen in any kind of work.Culled from dozens of interviews with culinary professionals and executives including world-renowned chefs like Thomas Keller and Alfred Portale this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization.This journey into the world of chefs and cooks shows you how each principle works in the kitchen office home and virtually any other setting.
language: English
title: Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind
publisher: Rodale Books