Catalog Search Results
Author
Language
English
Description
Chefs across the globe have honed an incredible system for working with efficiency called mise-en-place. In this audiobook, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen.
Work Clean spells out the 10 major principles of mise-en-place or putting in place for chefs: 1) Preparation is Prime; 2) Arranging spaces; 3) Cleaning as you go; 4) Making the first moves; 5) Finishing actions; 6) Slowing down...
Work Clean spells out the 10 major principles of mise-en-place or putting in place for chefs: 1) Preparation is Prime; 2) Arranging spaces; 3) Cleaning as you go; 4) Making the first moves; 5) Finishing actions; 6) Slowing down...
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request