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? In Work 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 Clean is your guide to boosting productivity in all aspects of life.