02-01-2018, 02:55 AM
![[Image: 3253_-_569.jpg]](https://s18.postimg.org/9ggw17cll/3253_-_569.jpg)
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.
Code:
http://www71.zippyshare.com/v/uG8os0dE/file.html