I’ve read a host of books that offer valuable insights on how to improve one's life and work. In fact, there was a time I read so many books on productivity that my interest in the topic began to impact my own ability to get things done.
The problem with productivity systems I’ve found is they often don’t help us be more productive— they just make us busy. (And, there’s nothing like busyness to distract us from the real work at hand.) At the end of the day, it’s not the adherence to the system, or the number of tasks checked that matters, but rather the answer to a simple question: “How am I advancing on my most important priorities?
Recently, a mentor called to tell me about a book he’s reading that takes the metaphor of an accomplished chef and applies the work principles of the chef to today’s knowledge worker. I had as much interest reading more about productivity as I did attending another conference session listening to the speaker talk about “digital transformation”.
Nonetheless, because of who was recommending, I read the book in a couple of hours, and I must say, it's a refreshing and practical approach to productivity that I believe everyone can benefit from.
Here’s what the book is about.
Charnas lays out ten key principles that form the basis of his approach, and each one is explained in detail with examples from the world of cooking.
What I appreciate about Charnas' approach is, just like a true chef, he goes beyond a a list of tips and tricks, to a philosophy that can be applied to any work environment.
The logic is straightforward. By taking time to organize and plan our workspaces and tasks, we can reduce stress, increase focus, and be more efficient. This, in turn, can lead to a greater sense of satisfaction and fulfillment in our work.
Charnas also emphasizes the importance of mindfulness in our work. He suggests that by being present and fully engaged in the task at hand, we can achieve a state of flow that allows us to be more creative and productive. This concept is similar to the ideas put forth in books such as "Flow" by Mihaly Csikszentmihalyi, but Charnas presents it in a way that's easy to understand and apply to our daily work lives.
One of the things I appreciated most about "Work Clean" is that Charnas acknowledges that everyone's work environment is different, and his principles can be adapted to suit individual needs. He also shares examples of how these principles have been applied in a variety of settings, from a busy restaurant kitchen to a corporate office.
I found the book to be insightful and practical, whether you're a chef, a freelancer, or a CEO. I’ve only begun recently applying these principles, but I’d venture to say one of the most useful books I’ve read on helping us get more of the right things done, while retaining our sanity.
I wish you focus and fulfillment as your put these principles to work in your life, and get more of the right things done.
Bon appétit!
