Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it?

InWork Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me)-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'.

Demonstrating how to put the method into practice,Work Cleanis your guide to boosting productivity in all aspects of life.