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Everything in its place : the power of mise-en-place to organize your life, work, and mind

Author: Dan Charnas
Publisher: [New York, New York] : Rodale, [2017]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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  Read more...
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Document Type: Book
All Authors / Contributors: Dan Charnas
ISBN: 9781635650112 1635650119
OCLC Number: 1015895855
Notes: Includes index.
Originally published entitled Work clean as a trade hardcover and international paperback by Rodale Inc. in 2016.--Title page verso.
Description: xi, 291 pages : illustrations ; 23 cm
Contents: The power of working clean : focus : how mise-en-place works ; chaos : how we work without mise-en-place --
The ingredients of working clean : planning a prime ; arranging in spaces, perfecting movements ; cleaning as you go ; making first moves ; finishing actions ; slowing down to speed up ; open eyes and ears ; call and callback ; inspect and correct ; total utilization --
Working clean as a way of life : the commitments of working clean ; the work clean system ; a day of working clean --
Conclusion --
Epilogue --
Interviews --
Gratitude --
Index.
Other Titles: Work clean : the life-changing power of mise-en-place to organize your life, work, and mind
Responsibility: Dan Charnas.

Abstract:

"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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