bsag
bsag

New post: Work Clean

My review of Dan Charnas’ book ‘Work Clean’ on adapting the working practices of professional chefs to other kinds of work.

|
Embed
bsag
bsag

@rcrackley YMMV obviously! It worked well for me.

|
Embed
annahavron
annahavron

@bsag one of my favorite books!

|
Embed
bsag
bsag

@annahavron Great! I don’t think it’s as well known as some of the other ‘productivity’ books.

|
Embed
danalcantara
danalcantara

@bsag I’m not familiar with the book but having worked in professional kitchens before, I can definitely say that I’ve found that the processes translate really well to working outwith the kitchen. A lot of how I approach work now is shaped by what I learned there.

|
Embed
bsag
bsag

@danalcantara That’s really interesting! Good to hear that it translates when you have that training and experience. I can’t think of many more demanding and high pressure environments than professional kitchens (emergency medicine? Air traffic control?) so I reckon it must be pretty good training for everything else. We watched the film Boiling Point recently, and it was so stressful! I definitely couldn’t do that job.

|
Embed
In reply to
BestofTimes
BestofTimes

@bsag Thank you for recommending ‘Work Clean’. The chef metaphor is maybe over-worked but there are some good ideas worth reflecting-on. For me the first takeaway message was prepare for tomorrow last thing before finishing today.

|
Embed
jean
jean

@bsag Just put it on hold at the library. As a diehard fan of Hell’s Kitchen, I’m sure it will be fascinating.

|
Embed
bsag
bsag

@BestofTimes Yes, that’s a very good tip.

|
Embed
bsag
bsag

@jean I hope you find it interesting!

|
Embed