Through interviews with chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, the author reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and more. He also demonstrates how they can be used to boost productivity in all aspects of life.

Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it?

In Work Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me) - 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'.

Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.