Night after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean , Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline. 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.

Autorentext

Dan Charnas is an award-winning journalist and author of The Big Payback: The History of the Business of Hip-Hop. He has also worked at **media, marketing and tech executive for companies including Warner Bros and Sony and as a producer for MTV, VH1 and FitTV. He is currently an associate arts professor of writing, history and emergent media at the Tisch School of the Arts and New York University.

Zusammenfassung
Through interviews with chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, the author reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and more. He also demonstrates how they can be used to boost productivity in all aspects of life.