The key to an organized, stress-free life is no secret. Just ask a chef.

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.