Productivity system based on professional kitchen organization principles where chefs 'put everything in place' before cooking, adapted by Dan Charnas into 10 principles for organizing work and life efficiently.
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Work Clean (Mise en Place)
In Work Clean, author Dan Charnas uncovers the key to chef efficiency: mise-en-place. Mise-en-place is a French culinary term that means "putting in place" and signifies an entire lifestyle of readiness and engagement.
Mise-en-place (pronounced meez-ahn-plahs) is the culinary concept of gathering and arranging the ingredients and tools needed for cooking. The first organizational book inspired by the culinary world takes mise-en-place outside the kitchen, showing how chefs across the globe churn out enormous amounts of high-quality work with efficiency using this system.
Dan Charnas spells out the 10 major principles of mise-en-place for chefs and non-chefs alike:
There is a difference between working hard and working clean. The secret to excellence lies not in doing more but in preparing better - chefs have honed this art over centuries, demonstrating that success is the result of thoughtful preparation, deliberate action, and consistent refinement.
Based on dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work.
Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind by Dan Charnas provides the complete framework with detailed examples from professional kitchens and applications to various fields of work.
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