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Work clean. What Great Chefs Can Teach Us About Organization [electronic resource] / Dan Charnas.

Charnas, Dan. (Author). hoopla digital. (Added Author).
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Record details

  • ISBN: 9781623365936 (electronic bk.)
  • ISBN: 1623365937 (electronic bk.)
  • Physical Description: 1 online resource
  • Publisher: [United States] : Rodale : 2016.

Content descriptions

Restrictions on Access Note: Digital content provided by hoopla.
Summary, etc.: 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.
System Details Note: Mode of access: World Wide Web.
Subject: Cleaning, Caretaking & Organizing
Personal Growth
Personal Success
Electronic books.

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