Penguin presents the unabridged, downloadable audiobook edition of Work Clean, written and read by Dan Charnas.
Night after night chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline.
Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks, and restaurant employees, Charnas reveals the ten major principles of mise-en-place - including arranging spaces, finishing actions and slowing down to speed up - and demonstrates how they can be used to boost productivity in all aspects of life.
©2016 Dan Charnas (P)2016 Penguin Books Limited
While the book attempts, and mostly succeeds in telling you how to use the ninja skills of a chef in your office job, it is very much about chefs and their kitchens. You have to be prepared to listen to hours about how the top chefs work, and use that as inspiration for your own life.
For me this approach to a self help/productivity system was kinda neat and gave a new prospective on what it takes to be successful in life, but I can see some people wishing their was more of the office and less of the kitchen.
Some life-changingly good ideas for becoming and staying organised. I keep listening to it.
This book, and Mari Kondo's book The Life-Changing Magic of Tidying, are my favourites about getting organised. Now trying to put it into practice - that's the hard part.
I love the kitchen stories - had always wondered how chefs manage to get so many different meals all served at the same time.
No, best listened to one chapter at a time.
If you want to get organised, here's where to start.
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