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.
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Customer ReviewsMost Helpful
By JDH on 26-11-16
A lot of cooking talk
While the book attempts, and mostly succeeds in telling you how to use the ninja skills of a chef in your office job, it is very much about chefs and their kitchens. You have to be prepared to listen to hours about how the top chefs work, and use that as inspiration for your own life.
For me this approach to a self help/productivity system was kinda neat and gave a new prospective on what it takes to be successful in life, but I can see some people wishing their was more of the office and less of the kitchen.
3 of 3 people found this review helpful