304 pages
English language
Published Aug. 13, 2016 by Penguin Books, Limited.
Work Clean
What Great Chefs Can Teach Us about Organizing Our Lives and Focusing Our Minds
by Dan Charnas
Dan Charnas: Work Clean (2016, Penguin Books, Limited)
- ISBN:
- 978-0-241-20033-9
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4 stars
(4 reviews)
"In Work Clean, 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."--Book jacket.
marksutherland reviewed Work clean by Dan Charnas
Review of 'Work clean' on 'Goodreads'
4 stars
The bulk of this book is about the restaurant discipline of mise-en-place, with lots of interviews and stories to illustrate the underlying principles. The back half then attempts to apply these to modern office work and advocates a particular system (in the vein of GTD). He's a little too indulgent of hustle culture and the frankly abusive environment that seems to be the norm of many kitchens. Overall this is excellent food for thought when it comes to evaluating your own work systems but I'm not entirely persuaded that his Work Clean method is obviously superior.
Matto reviewed Work clean by Dan Charnas
Review of 'Work clean' on 'GoodReads'
3 stars
Explanation of some principles uses by chefs in the kitchen of restaurants and how you can apply these as a knowledge worker.
