Night after night chefs & their crews are able to multitask & 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 & self-discipline Through interviews with top chefs working in professional kitchens all over the world culinary students line cooks & restaurant employees Charnas reveals the ten major principles of mise-en-place -- including ' Arranging spaces' ' Finishing actions' & ' Slowing Down to Speed Up' -- & demonstrates how they can be used to boost productivity in all aspects of life