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Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind

Bag om Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind

Previously published in hardcover as Work Clean, this organizational 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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781635650112
  • Indbinding:
  • Paperback
  • Sideantal:
  • 304
  • Udgivet:
  • 26. december 2017
  • Størrelse:
  • 137x23x211 mm.
  • Vægt:
  • 386 g.
Leveringstid: Ukendt - mangler pt.
Forlænget returret til d. 31. januar 2025
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Beskrivelse af Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind

Previously published in hardcover as Work Clean, this organizational 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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