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大廚之道如何用在交易上?

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發表於 2020-7-19 17:17:46 | 顯示全部樓層 |閱讀模式

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https://crossing.cw.com.tw/article/12302
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 樓主| 發表於 2020-7-19 17:31:46 | 顯示全部樓層
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 樓主| 發表於 2020-7-19 17:34:29 | 顯示全部樓層
Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Everything in Its Place, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work.

Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non-chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization.

This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.
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 樓主| 發表於 2020-7-19 17:34:39 | 顯示全部樓層
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