Work Clean Life Changing PowerThe first organizational book inspired by the culinary world, taking mise en place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high quality work with efficiency using a system called mise en placea French culinary term that means putting in place and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise en place outside the kitchen, in any kind of work.
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