Chefs across the globe have honed an incredible system for working with efficiency called “mise-en-place.” In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen.
Work Clean spells out the 10 major principles of mise-en-place or “putting in place” for chefs: 1) Preparation is Prime; 2) Arranging spaces; 3) Cleaning as you go; 4) Making the first moves; 5) Finishing actions; 6) Slowing down to speed up; 7) Call and callback; 8) Open ears and eyes; 9) Inspect and edit; 10) Total utilization. One by one, Charnas shows how applying each of these principles at the office and at home creates a simple system for organizing your life, work, and mind.
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