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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Inspiring & Useful
I considered myself a pretty organized person, but find I'm improving my routines a *lot* after listening to this book. I'm an artist, and though I am together when it comes to keeping my keys in the same place, keeping my studio in order, etc., I was struggling with cleanup of my supplies after painting. Though I kicked myself because I knew it was wasteful and sloppy, I just couldn't shake the habit. The book helped me take the act of cleanup seriously, and after years of struggle I suddenly have discipline in this area. When I begin work the next day, it's amazing how much applying Mise-en-Place transforms the start of the new day's work. I really like the 'how', the directness of this book, and I think anyone could apply it to some area of their life.
- Rikki Niehaus
Listened to it twice and took notes
- Maria C. Gutierrez