Work Clean

Through interviews with chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, the author reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and more. He also demonstrates how they can be used to boost productivity in all aspects of life.

Prin interviuri cu bucatari care lucreaza in bucatarii profesionale din intreaga lume, studenti la gastronomie, bucatari de linie si angajati ai restaurantelor, autorul dezvaluie cele zece principii majore ale mise-en-place - inclusiv ,,Aranjarea spatiilor", ,,Actiuni de finalizare" si multe altele. De asemenea, demonstreaza cum acestea pot fi folosite pentru a creste productivitatea in toate aspectele vietii.