Everything in Its Place

The Power of Mise-En-Place to Organize Your Life, Work, and Mind

Nonfiction, Home & Garden, The Home, Cleaning & Caretaking, Health & Well Being, Self Help, Self Improvement, Success, Business & Finance, Human Resources & Personnel Management
Cover of the book Everything in Its Place by Dan Charnas, Potter/Ten Speed/Harmony/Rodale
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Author: Dan Charnas ISBN: 9781635651980
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: December 26, 2017
Imprint: Rodale Books Language: English
Author: Dan Charnas
ISBN: 9781635651980
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: December 26, 2017
Imprint: Rodale Books
Language: English

An organizational book inspired by the culinary world: how to take the principles of mise-en-place out of your kitchen and into your life.

Every 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. In Everything in Its Place, 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. 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.

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

An organizational book inspired by the culinary world: how to take the principles of mise-en-place out of your kitchen and into your life.

Every 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. In Everything in Its Place, 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. 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.

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.

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