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

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Synopsis

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.

 

About Dan Charnas

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Dan Charnas began his career as one of the first writers for The Source, part of a generation of young writers who helped create hip-hop journalism. He scouted talent and promoted records for the seminal rap label, Profile, and was Vice President of A&R for Rick Rubin's Def American Recordings. He lives in New York City. Author website: dancharnas.com
 
Published May 3, 2016 by Rodale. 304 pages
Genres: Health, Fitness & Dieting, Religion & Spirituality, Self Help, Crafts, Hobbies & Home, Business & Economics, Cooking. Non-fiction

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