Work Clean: The Surprisingly Simple Way to Get More Done
Channel: Tiago Forte
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Duration: PT736S
Read a transcript preview of “Work Clean: The Surprisingly Simple Way to Get More Done” from Tiago Forte, uploaded on 2022-03-10.
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Language: English (original, YouTube automatic captions)
[0:00] last year i read a book that had a
[0:01] tremendous impact on how i organized my
[0:03] life it's called work clean by dan
[0:05] charnes and it introduced me to mies on
[0:08] plus a system for cooking used by
[0:11] professional chefs in restaurants around
[0:13] the world it was actually created in the
[0:15] 1800s starting in the 1800s in france
[0:18] using techniques borrowed from the
[0:19] military and its purpose was to make
[0:21] cooking both better and faster see
[0:24] professional chefs they only have so
[0:26] much energy and time as they work in the
[0:28] kitchen they have to produce a constant
[0:31] steady stream of outputs which is
[0:33] prepared meals but they have to do that
[0:35] not just fast those meals have to be at
[0:37] a very high standard of quality just one
[0:40] undercooked fillet can mean the whole
[0:42] plate is sent back to the kitchen so if
[0:44] you think about it your work and mine is
[0:46] probably very similar we likewise have
[0:49] to generate a steady stream of outputs
[0:51] here are four powerful practices we can
[0:54] borrow from the practice of
[0:55] mise-en-place and how dan charnes's book
[0:58] applies to those of us producing modern
[1:01] creative work
[1:05] [Music]
[1:08] there are four practices that mison plus
[1:11] has to offer us let's cover them one at
[1:13] a time first decide the order of
[1:15] operations second distinguish between
[1:18] background tasks and immersive tasks
[1:21] third use placeholders to remember
[1:23] things and fourth adopt a finishing
[1:26] mindset the first key practice from
[1:28] mison plus is to decide the order of
[1:31] operations see in a kitchen the order of
[1:34] operations the order in which you do
[1:36] things is everything the meat obvious