Chefs across the globe have honed an incredible system for working with efficiency called mise-en-place. In this audiobook, Dan Charnas reveals how to use those principles in any kind of work outside the kitchen.
Work Clean spells out the 10 major principles of mise-en-place, or "putting in place", for chefs:
1) Preparation is prime
2) Arranging spaces
3) Cleaning as you go
4) Making the first moves
5) Finishing actions
6) Slowing down to speed up
7) Call and callback
8) Open ears and eyes
9) Inspect and edit
10) Total utilization
One by one Charnas shows how applying each of these principles at the office and at home creates a simple system for organizing your life, work, and mind.