Work clean

Night after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In 'Work Clean', Dan Charnas uncovers their secret: mise-en-place - the organisational system that transforms the lives of its practitioners through focus and self-discipline. Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place - including 'arranging spaces', 'finishing actions' and 'slowing down to speed up' - and demonstrates how they can be used to boost productivity in all aspects of life. ; ; '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.'--Book jacket.