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.
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Excerpted from "Work Clean"
Copyright © 2016 Dan Charnas.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
A Note from the Author vii
First Course: The Power of Working Clean 1
Focus: How Mise-en-Place Works 3
Chaos: How We Work without Mise-en-Place 23
Second Course: The Ingredients of Working Clean 41
Planning Is Prime 43
Arranging Spaces, Perfecting Movements 61
Cleaning As You Go 84
Making First Moves 100
Finishing Actions 116
Slowing Down to Speed Up 135
Open Eyes and Ears 149
Call and Callback 164
Inspect and Correct 182
Total Utilization 200
Third Course: Working Clean as a Way of Life 221
The Commitments of Working Clean 223
The Work Clean System 235
A Day of Working Clean 247