Overview

Previously published in hardcover asWork Clean, thisorganizational book is inspired by the culinary world- how to take the principles of mise-en-place out of your kitchen and into your life. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place-a French culinary term that means ""putting in place"" and signifies an entire lifestyle of readiness and engagement. In Everything in Its Place, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non-chefs alike- (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.

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9781635650112

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Dan Charnas is an award-winning culture, lifestyle, and business writer. Recipient of the 2007 Pulitzer Fellowship for Arts Journalism, his first book, The Big Payback- The History of the Business of Hip-Hop, was called ""a classic of music-business dirt digging as well as a kind of pulp epic"" by Rolling Stone. He lives in New York City.

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