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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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Additional Info

  • Publication Date: December 26, 2017
  • Text-to-Speech: Disabled
  • Lending: Disabled
  • Print Length: 306 Pages
  • File Size: 43 KB

We last verified the price of this book about 20 hours ago. At that time, the price was $4.99. This price is subject to change. The price displayed on the Amazon.com website at the time of purchase is the price you will pay for this book. Please confirm the price before making any purchases.