Read Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind Online Free - 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.
|Title||:||Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind|
|Number of Pages||:||304 pages|
January 16, 2017
This is a book about making life more organised and stress-free, with time-management involved too. It uses the mise-en-place organisation way of chefs, put in non-kitchen world, to help us focus and maintain self-discipline, to manage our life when several things to do happen at once, when one s...
February 05, 2017
If you have a job, a goal, or a dream, you need to read this. If you are chronically late, overwhelmed, or stuck, you need to read this. If you want to improve in any way, you need to read this.
May 05, 2016
I was so excited to receive a copy of this book from Goodreads Giveaways! Although I am not in the culinary field, I find it absolutely fascinating. Work Clean looked like the perfect marriage of two of my favorite things: organization and culinary culture.
Overall I was very pleased with the boo...
July 30, 2017
Best productivity book I've read. hands down.
February 08, 2017
I am so pleased that I received this book as a Giveaway from the author. I only wish I had had the opportunity to read it decades ago. "Work Clean" uses the chef's philosophy of mise-en-place (pronounced as 'mee's on plahhs') as a metaphor for organizing and elevating one's work, family/home and...
June 22, 2016
This book really spoke to me, probably because it jives simultaneously with a lot of my life philosophies & neuroses. Basically, it takes the principles of mise-en-place used by professional chefs & looks at how non-chefs can maybe become more productive/happier by employing them. Some ar...
April 27, 2016
Charnas does an excellent job taking the culinary concept of mise-en-place and applying it towards the workaday world and its tasks. I especially enjoyed the interviews with various chefs, which helped provide a lot of underpinning to the concept, as well as providing a behind-the-scenes look int...
May 05, 2016
I've been waiting for a book like this for a long time and it mostly lived up to expectations. The sections near the end where he tries to translate the concept into a cut and dry personal organization/management system (ala GTD) wasn't useful to me and I disagree with some of the key tenets (lik...
June 23, 2016
A fascinating look at the process of mise-en-place in the kitchen and how we non-chefs can apply the techniques to get us organized in our daily lives. Loved the concept of the Daily Meeze. I also appreciated the concept that a project that is 90% done is not done.
January 30, 2016
Interesting, concrete and accessible ways to think about organization and time management, based on how chefs organize their work in restaurant kitchens.