Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind by Dan Chamas
Description
242.9 MB
The first organizing book inspired by the culinary world to take the stage outside the kitchen.
Every day, chefs around the world produce a tremendous amount of high quality work with efficiency using a system called mise-en-place — a French culinary term that means “put in place” and means a whole lifestyle of preparedness and involvement. In Clean Job, Dan Charnas shows how to apply mise-en-scène outside the kitchen, in any kind of work.
Compiled from dozens of interviews with culinary professionals and executives, including world renowned chefs such as Thomas Keller and Alfred Portal, this essential guide offers a simple system to keep you focused and getting your work done. Charnas lays out 10 basic principles of mise-en-scène for chefs and non-chefs: (1) planning is paramount; (2) Organization of space and improvement of movements; (3) cleaning in the direction of travel; (4) completing the first steps; (5) completing actions; (6) deceleration to accelerate; (7) call and callback; (8) open your ears and eyes; (9) inspect and correct; (10) full use.
This journey into the world of chefs and chefs shows you how each principle works in the kitchen, office, home, and virtually any other setting.
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Course Features
- Lectures 0
- Quizzes 0
- Duration Lifetime access
- Skill level All levels
- Language English
- Students 134
- Assessments Yes
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