Work Clean Life Changing Power - Softcover

Dan Charnas

Softcover

ISBN 10: 0241200334 ISBN 13: 9780241200339

Publisher: Portfolio Penguin, 2016

Synopsis

Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it?

In Work Clean, Dan Charnas uncovers their secret: mise-en-place (''putting in place'' to you and me) - 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''.

Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.

About this title

About the Author

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.

Review

"Finally abook that shows the rest of the world that a chef's meticulous need for orderisn't about obsession--it's a way to set them up for success.
--Chef MarcusSamuelsson

A distinctive andfascinating read! "Work Clean" shares the skills used by chef sto help you manage your time and resources to effectively get the most out oflife.
--Chef AlfredPortale

The concept of "mise-en-place"can seem stoic or robotic even, but Dan Charnas has revealed otherwise in "WorkClean." It is a means to completing successfully what is right in front ofus - whether in or out of the kitchen - through consideration and action.
--Chef SamHenderson

"Systems andorganization have always been a key to my success in the food service industry."Work Clean" uses excellent examples to explain the necessity of structureas the foundation for not only restaurants but everyday life as well.
--Chef MarcDjozlija

Dan Charnas writes informatively about thesometimes unglamorous, yet undeniably crucial role of organization in ourkitchens and our lives, with clever wit and eloquence. "Work Clean"should be required reading for all aspiring chefs. --Chef Rob Halpern

In "Work Clean, "Dan Charnas outlines a valuable parallel between the systems used to organize a busy kitchen and the ways we organize our everyday lives. As a chef, I know all too well the importance of preparation, planning, and working clean. Charnas describes how applying these principles of mise-en-place to tasks outside of the kitchen can improve efficiency and quality of work, and ultimately, quality of life.
Chef Eric Ripert"

"Finally abook that shows the rest of the world that a chef's meticulous need for orderisn't about obsession--it's a way to set them up for success."
--Chef MarcusSamuelsson

"A distinctive andfascinating read! Work Clean shares the skills used by chef'sto help you manage your time and resources to effectively get the most out oflife."
--Chef AlfredPortale

"The concept of mise-en-placecan seem stoic or robotic even, but Dan Charnas has revealed otherwise in WorkClean. It is a means to completing successfully what is right in front ofus - whether in or out of the kitchen - through consideration and action."
--Chef SamHenderson

"Systems andorganization have always been a key to my success in the food service industry.Work Clean uses excellent examples to explain the necessity of structureas the foundation for not only restaurants but everyday life as well."
--Chef MarcDjozlija

"Dan Charnas writes informatively about thesometimes unglamorous, yet undeniably crucial role of organization in ourkitchens and our lives, with clever wit and eloquence. Work Cleanshould be required reading for all aspiring chefs."--Chef Rob Halpern

"In Work Clean, Dan Charnas outlines a valuable parallel between the systems used to organize a busy kitchen and the ways we organize our everyday lives. As a chef, I know all too well the importance of preparation, planning, and working clean. Charnas describes how applying these principles of mise-en-place to tasks outside of the kitchen can improve efficiency and quality of work, and ultimately, quality of life."
--Chef Eric Ripert

Edition details

• Publisher: Portfolio Penguin
• Publication date: 2016
• Language: English
• ISBN 10: 0241200334
• ISBN 13: 9780241200339
• Binding: Paperback
• Number of pages: 304