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Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind by Dan Chamas

Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind by Dan Chamas

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242.9 MB

The first book on organization that took mise-en-place outside of the kitchen and was influenced by the culinary industry.

Chefs all around the world use a technique known as mise-en-place, a French culinary word that translates to “putting in place” and denotes a complete lifestyle of preparedness and involvement, to efficiently produce massive volumes of high-quality work every day. Dan Charnas describes how to use mise-en-place outside of the kitchen, in any type of job, in his book Work Clean.

This indispensable manual provides a straightforward approach to help you focus your efforts and complete your task. It was compiled from dozens of interviews with culinary experts and executives, including well-known chefs like Thomas Keller and Alfred Portale. For both chefs and non-chefs, Charnas lays forth the 10 main principles of mise-en-place: Planning is the initial step, followed by setting up areas and refining motions, cleaning as you go, making first moves, finishing actions, slowing down to speed up, calling and calling back, opening your ears and eyes, inspecting and correcting, and entire utilization.

This exploration of the world of chefs and cooks demonstrates how each principle functions in a variety of settings, including the kitchen, workplace, home, and almost any other.

Salepage : Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind by Dan Chamas

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