Night after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame.
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Price: 3 375 Ft
Currently out of stock, expected back in stock: 2-3 weeks
In Work Clean, Dan Charnas uncovers their secret: mise-en-place - 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 overthe 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' -- and demonstrates how they can be used to boost productivity in all aspects of life.