by Dan Charnas
First published 2016
Dan Charnas discovers that professional kitchens operate on a powerful organizing system called mise-en-place, French for "putting in place." He interviews dozens of culinary professionals and world-renowned chefs like Thomas Keller and Alfred Portale to decode their methods. Charnas identifies ten core principles that make chefs extraordinarily efficient: planning comes first, arranging spaces and perfecting movements, cleaning as you go, making first moves, finishing actions, slowing down to speed up, call and callback, keeping ears and eyes open, inspecting and correcting, and total utilization. He shows how these kitchen-tested strategies translate directly to offices, homes, and other work environments. The book offers readers a practical system to focus their actions and boost their productivity by adopting the disciplined mindset that helps chefs produce massive amounts of high-quality work under pressure.
Genres: business, non-fiction, cooking, productivity
Vibes: intimate, thought-provoking
Tropes: how-to, self-improvement
304 pages · Hardcover · Rodale Books