Notte dopo notte, chef e i loro team svolgono più attività contemporaneamente in un modo che fa impallidire i lavoratori che lavorano alla scrivania. Ti sei mai chiesto come ci riescono? In Work Clean, Dan Charnas svela il loro segreto: la mise-en-place ('mettere in atto' per te e me) - il sistema organizzativo che trasforma la vita dei suoi praticanti attraverso concentrazione e autodisciplina. Attraverso interviste con chef di alto livello che lavorano in cucine professionali in tutto il mondo, studenti di cucina, cuochi di linea e dipendenti di ristoranti, Charnas rivela i dieci principi principali della mise-en-place, tra cui: 'Organizzare gli spazi', 'Terminare le azioni' e 'Rallentare per accelerare'. Dimostrando come mettere in pratica il metodo, Work Clean è la tua guida per aumentare la produttività in tutti gli aspetti della vita.
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Dan Charnas is an award-winning journalist and author of The Big Payback: The History of the Business of Hip-Hop. He has also worked at media, marketing and tech executive for companies including Warner Bros and Sony and as a producer for MTV, VH1 and FitTV. He is currently an associate arts professor of writing, history and emergent media at the Tisch School of the Arts and New York University.
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Da: Zoom Books Company, Lynden, WA, U.S.A.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Paperback. Condizione: new. Paperback. The revolutionary new way to work and live, based on the discipline of 'mise-en-place'Night after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. 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 over the 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. Through interviews with chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, the author reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and more. He also demonstrates how they can be used to boost productivity in all aspects of life. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780241200339
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