Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind
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 alike:
(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.