Students of the culinary school apply it to outside world too, for example in preparing for tomorrow, other kinds of study, organising personal space, social activities.įor me, I've kind of used the 'preparing for later activities' already, making sure that I can quickly prepare my tea in the evening, and such. It's clear that the author mainly puts the concept in use in the office world, but the plan does work with other kinds of jobs, if one plans (and changes to suitable form) one's use of it.

And the third part takes us to how to practice the concept in our everyday life, including a run through a day with it. The second part breaks the concept in parts, including some exercises. First part talks about how mise-en-place works, and what the chaos of one's working life can be without it at its extreme-ish end. The book is organised in three parts, though one should start making notes from the second part on, not just the last part. The book is dotted with life situations of the world of chefs, gathered through inteviews, giving us examples as the book flows on. It uses the mise-en-place organisation way of chefs, put in non-kitchen world, to help us focus and maintain self-discipline, to manage our life when several things to do happen at once, when one should be able to balance work and home, and manage one's time well. This is a book about making life more organised and stress-free, with time-management involved too. 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. 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. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work.Ĭulled 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. The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen.Įvery 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.

Books on how to organize your life