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A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Work Clean
Work Clean
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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' -- and demonstrates how they can be used to boost productivity in all aspects of life.
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A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
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One Line Summary
Applying kitchen discipline to life and work improvement.
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Who is this book for?
If you're looking to boost your productivity and focus, this book reveals the surprising power of a kitchen philosophy. It's like a behind-the-scenes look at how top chefs stay sharp and efficient, and how you can adopt some of that discipline in your own routine. A fascinating read that's both practical and inspiring for anyone aiming to organize their life better.