by Dan Charnas
First published 2017
Professional kitchens operate at a pace that would overwhelm most office workers. Dan Charnas discovers the secret behind their extraordinary efficiency: mise-en-place, the French system of organization that literally means "putting in place." Through conversations with top chefs, culinary students, line cooks, and restaurant staff across the globe, Charnas identifies ten core principles that drive this method. These include arranging spaces strategically, completing tasks fully, and the counterintuitive practice of slowing down to speed up. The book demonstrates how readers can apply these kitchen-tested techniques to transform their own productivity and focus in any work environment.
Genres: business, non-fiction, cooking, productivity
Vibes: fast-paced, intimate, thought-provoking
Tropes: informative, instructional
304 pages · Paperback · Rodale Books