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.
Industry Reviews
"Finally abook that shows the rest of the world that a chef's meticulous need for orderisn't about obsession--it's a way to set them up for success."
--Chef MarcusSamuelsson
"A distinctive andfascinating read! Work Clean shares the skills used by chef'sto help you manage your time and resources to effectively get the most out oflife."
--Chef AlfredPortale
"The concept of mise-en-placecan seem stoic or robotic even, but Dan Charnas has revealed otherwise in WorkClean. It is a means to completing successfully what is right in front ofus - whether in or out of the kitchen - through consideration and action."
--Chef SamHenderson
"Systems andorganization have always been a key to my success in the food service industry.Work Clean uses excellent examples to explain the necessity of structureas the foundation for not only restaurants but everyday life as well."
--Chef MarcDjozlija
"Dan Charnas writes informatively about thesometimes unglamorous, yet undeniably crucial role of organization in ourkitchens and our lives, with clever wit and eloquence. Work Cleanshould be required reading for all aspiring chefs."--Chef Rob Halpern
"In Work Clean, Dan Charnas outlines a valuable parallel between the systems used to organize a busy kitchen and the ways we organize our everyday lives. As a chef, I know all too well the importance of preparation, planning, and working clean. Charnas describes how applying these principles of mise-en-place to tasks outside of the kitchen can improve efficiency and quality of work, and ultimately, quality of life."
--Chef Eric Ripert "Finally abook that shows the rest of the world that a chef's meticulous need for orderisn't about obsession--it's a way to set them up for success.
--Chef MarcusSamuelsson
A distinctive andfascinating read! "Work Clean" shares the skills used by chef sto help you manage your time and resources to effectively get the most out oflife.
--Chef AlfredPortale
The concept of "mise-en-place"can seem stoic or robotic even, but Dan Charnas has revealed otherwise in "WorkClean." It is a means to completing successfully what is right in front ofus - whether in or out of the kitchen - through consideration and action.
--Chef SamHenderson
"Systems andorganization have always been a key to my success in the food service industry."Work Clean" uses excellent examples to explain the necessity of structureas the foundation for not only restaurants but everyday life as well.
--Chef MarcDjozlija
Dan Charnas writes informatively about thesometimes unglamorous, yet undeniably crucial role of organization in ourkitchens and our lives, with clever wit and eloquence. "Work Clean"should be required reading for all aspiring chefs. --Chef Rob Halpern
In "Work Clean, "Dan Charnas outlines a valuable parallel between the systems used to organize a busy kitchen and the ways we organize our everyday lives. As a chef, I know all too well the importance of preparation, planning, and working clean. Charnas describes how applying these principles of mise-en-place to tasks outside of the kitchen can improve efficiency and quality of work, and ultimately, quality of life.
Chef Eric Ripert"
