ISBN Work Clean book English Paperback 304 pages

Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it?
InWork Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me)
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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'.
Demonstrating how to put the method into practice,
Work Clean
is your guide to boosting productivity in all aspects of life.