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.