PublishedPortfolio, July 2016 |
ISBN9780241200339 |
FormatSoftcover, 304 pages |
Dimensions19.8cm × 12.9cm × 1.8cm |
The revolutionary new way to work and live, based on the discipline of 'mise-en-place'
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 organizational 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.
