Chefs across the globe have honed an incredible system for working with efficiency called mise-en-place. In this audiobook, 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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“Author and narrator Dan Charnas provides a persuasive performance…Charnas’s observations in and out of the kitchen illuminate how the Work Clean principles are derived from the mise-en-place discipline…Charnas’s narration is fluid, crisp, and clear. He captures the chaos of the kitchen and convincingly conveys how the Work Clean principles can be applied to the world outside the kitchen.”
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