Work clean

Contributor(s):

Charnas, Dan [Author]

Material type: Text

TextLanguage: English Publication details: Portfolio Penguin, 2016Description: xi, 291 pages : illustrations (black and white) ; 20 cmISBN:

9780241200339

Subject(s):

Summary: 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 organisational 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. ; ; '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.'--Book jacket.

Holdings ( 1 )
Title notes ( 1 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	TBS Barcelona Libre acceso	HD69.T54 CHA (Browse shelf(Opens below))	Available		B01344

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Previous	HD69.S8 STA Score!	HD69.S8 STA Score!	HD69.S8 STA Score!	HD69.T54 CHA Work clean	HD6955 LIV Introduction à l'analyse des organisations (1995)	HD6971.3 CRO The Oxford handbook of justice in the workplace	HD70.J3 BOU Le modèle japonais de gestion	Next

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 organisational 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. ; ; '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.'--Book jacket.