Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind

The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen.

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 Work Clean, 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.

• Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind
• Study Guide to accompany The Professional Chef, 9e
• Leadership Lessons From a Chef: Finding Time to Be Great
• Digital Minimalism: Choosing a Focused Life in a Noisy World
• The Professional Chef
• Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones
• Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
• Sea and Smoke: Flavors from the Untamed Pacific Northwest
• Outer Order, Inner Calm: Declutter and Organize to Make More Room for Happiness
• The Bullet Journal Method: Track the Past, Order the Present, Design the Future