Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind

by Dan Charnas

Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it?

In Work Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me) - 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'.

Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.

Genres: Nonfiction, Productivity, Self Help, Business, Personal Development, Audiobook, Food

304 pages, Paperback

First published May 3, 2016

About the author

Dan Charnas is the author of the definitive history of the hip-hop business, The Big Payback (NAL/Penguin). He’s also the author of Work Clean (Rodale/Harmony), a book detailing applying chefs’ techniques to almost any life situation. He was also the co-creator and executive producer of the VH1 movie and TV series, The Breaks. He lives in Manhattan, and is an associate professor at NYU/Tisch’s Clive Davis Institute of Recorded Music.

Reviews

[*TANYA* · Rating 4 out of 5]

I’m looking to apply for a new position with my current employer and I wanted to brush up on my organizational skills. Very helpful and I learned a thing or two. : )

[7jane · Rating 4 out of 5]

This is a book about making life more organised and stress-free, with time-management involved too. It uses the mise-en-place organisation way of chefs, put in non-kitchen world, to help us focus and maintain self-discipline, to manage our life when several things to do happen at once, when one should be able to balance work and home, and manage one's time well.

The book is dotted with life situations of the world of chefs, gathered through inteviews, giving us examples as the book flows on. The book is organised in three parts, though one should start making notes from the second part on, not just the last part. First part talks about how mise-en-place works, and what the chaos of one's working life can be without it at its extreme-ish end. The second part breaks the concept in parts, including some exercises. And the third part takes us to how to practice the concept in our everyday life, including a run through a day with it.

It's clear that the author mainly puts the concept in use in the office world, but the plan does work with other kinds of jobs, if one plans (and changes to suitable form) one's use of it. Students of the culinary school apply it to outside world too, for example in preparing for tomorrow, other kinds of study, organising personal space, social activities...

For me, I've kind of used the 'preparing for later activities' already, making sure that I can quickly prepare my tea in the evening, and such. I made a lot of notes reading this book, because I realised quite soon that making notes right from the start of second part was important. I think sometimes the usefulness of the book is shown in how much notes one makes out of it. This one got a lot (and I write small already, so).

I'm sure I will be using what I learned from here for my daily life and its organisation. I don't have a job right now, but even within my loose-fit life I can find myself thinking of using this to feel that I get more done than before. So, great book, and recommended. :)

[Jenn · Rating 5 out of 5]

If you have a job, a goal, or a dream, you need to read this. If you are chronically late, overwhelmed, or stuck, you need to read this. If you want to improve in any way, you need to read this.

[Jan · Rating 4 out of 5]

I am so pleased that I received this book as a Giveaway from the author. I only wish I had had the opportunity to read it decades ago. "Work Clean" uses the chef's philosophy of mise-en-place (pronounced as 'mee's on plahhs') as a metaphor for organizing and elevating one's work, family/home and inner self's life through organization.

I had never heard of mise-en-place until two years ago when I was watching a cooking show on the Food Network. One of the famous chefs on the network (it was Ann Burrell) taught a group of inexperienced cooks the process of mise-en-place, which I took to mean: prepare all the ingredients before you begin cooking so it is easier to do the actually cooking part.

After reading this book, I realize my understanding of mise-en-place was very simplistic. It can actually be compared to some Eastern religions. Mise-en-place is mindfulness and behaviors that allow one to successfully accomplish one's goals. That, too, might be a simplistic definition. The three main values of mise-en-place are preparation, process and presence. Obviously those values (preparation, process and presence) can be applied to any human endeavor, so "Work Clean: the life-changing power of mise-en-place to organize your life, work, and mind" by Dan Charnas can be used in one's office, classroom, garden, child-rearing, and any other activity in one's life.

I really wish I had know this technique as I began my teaching career and when we bought our first house. Organization does not come easily to me, so when I have tried to be organized in the past, I literally spent almost all of time and energy on figuring out how to be organized. I still didn't accomplish what needed to be accomplished.

The key ingredient I believe are those three values (preparation, process and presence). I realize I never internalized the organization piece. I was just viewing it as another task instead of a state of mind, a philosophy, if you will.

The book is written using mise-en-place. It is structured in a highly organized manner with ten chapters each breaking down an element of mise-en-place. Actually, Dan Charnas identifies these ten concepts as "ingredients" of working clean. They range from planning, arranging the work space, cleaning as you go, to slowing down in order to speed up, just to name a few. Each chapter or "ingredient" of working clean is sectioned into headings and subheadings including diagrams. The pages are visually easy to read.

You can take from the powerful philosophy what you want. You can read it for tips to be more organized in the kitchen. Or perhaps you could use the concepts to streamline your lesson planning, or to set up your mise-en-place workstation better. You can even practice mise-en-place for everything you do, just as the great chefs do. You can also keep coming back to it to improve and further utilize the concepts. I certainly plan to! I also intend to gift this book to my daughter and son-in-law, to give them the gift of mise-en-place as they begin their married life together!

[Gabi · Rating 4 out of 5]

I was so excited to receive a copy of this book from Goodreads Giveaways! Although I am not in the culinary field, I find it absolutely fascinating. Work Clean looked like the perfect marriage of two of my favorite things: organization and culinary culture.

Overall I was very pleased with the book, and found a lot of practical methods that would apply to my daily workplace organization. At times the author’s explanation of the method was a little heavy, a required a few re-reads to make sense. However, the concept of mise-en-place in work and life is conveyed in such a way that I was able to pull what worked for me.

My absolute favorite part of this book was the stories told throughout. There are multiple snapshots of lives of chefs, and how mise-en-place affected and continues to affect them every single day. I also enjoyed the hypothetical stories about how to use mise-en-place in the workplace. There was one particular story about an employee being disorganized and how it essentially threw off his entire day. It was so relatable I was wincing while reading it!

This book is definitely worth a read for anyone looking for a new method of staying on top of everything, while avoiding excessive stress and burnout. Although I do not think I will implement the complete mise-en-place system, I have definitely adapted parts of it into my daily regime and would happily suggest it to others.

[Anna · Rating 1 out of 5]

This book took me MONTHS to finish. I'm generally not a fan of self-help/motivation books, but every once in a while I'll give in, just to stay open minded. But I truly loathed every page of this. Peppered with stupid mantras like "The first move is always figuring out the first move," pointless exercises to sort your to-dos into "missions", case studies with random chefs, and advice that is general AF (See: spend the first thirty mins of your day reading your emails and going over your daily schedule... But a whole chapter on it!) this was a major waste of time. Do not recommend. You will get the same benefits of reading this book if you just set your alarm 15 mins earlier each day, and spend the last 15 mins of your day planning one or two concrete tasks that would make your tomorrow smoother. The other details in here are 100% filler that can go in one ear and out the other.

[Mike · Rating 3 out of 5]

I didn’t need to read another productivity book but this one at least was framed from a different perspective of chefs. The anecdotes of the different chefs was nice to read about, especially given my recent hobby of cooking

[Anusha Shamanur · Rating 5 out of 5]

Having always been fascinated by the concept of mise-en-place, I enjoyed reading the interesting anecdotes on how chefs train to practice it and make their lives easier. The power of a chef’s calm and disciplined mind in running a busy kitchen, free of chaos, is paralleled in an entertaining manner with how it can be applied to our daily routines.

If you want to focus more on the exercises to apply mise-en-place at work and other areas of lives, I would recommend reading a physical/digital copy, as the content is quite lengthy to remember on a single listen. Though some of it is common sense, it doesn’t dictate you to get your life to perfection, but instead stresses on the balance between order and disorder, planning and spontaneity, required to make it all work in a sane pace. To quote the author: “Mess is the cure for some of order’s ills, like, obsessiveness and rigidity and order is the cure for some of mess’s ills, like, laziness and indifference. There’s a time and a place for everything.”

Overall, it’s a fun read, whether you consider yourself organized or want to get better at it.

[Deanna · Rating 5 out of 5]

Superb. GTD is a start, and the essential principles of that system are captured here. This, instead, is the process flow, philosophy, and proud way to practice any kind of work, anywhere. Primarily story-driven, interspersed with exercises and concluding with integrated system. I have the audio and kindle versions and am adding the paper version. One of the rare books that I want to recommend to just about anyone.

[Sam · Rating 3 out of 5]

As usual with this type of non-fiction topic book, I love the concept but it is way too long because the author tries to make it into a step-by-step comprehensive guide to all of life.

One hallmark of a skilled actor is being able to convey meaning and emotion without saying anything. A skilled writer can do something similar, leading the reader to make realizations and connections on their own (i.e. reading between the lines). Maybe that's not what people want in the self-help genre, but this book could have been even more impactful to me if it were half as long.

Otherwise, I really enjoyed the stories in the book (which compose a little less than half of it). Chefs have a discipline for preparation, organization, and cleanliness that I really would like to incorporate into my profession.

[Aurooba · Rating 5 out of 5]

Possibly one of the best productivity books I've ever read.

[Christina · Rating 4 out of 5]

It wasn't all gold (for me), but I give this book 4 stars for being immediately applicable as I read it, and working for that matter! I appreciate that the last half of each chapter is dedicated to practical application and contains plenty of brainstorming questions to help you benefit from each topic. At this point, I have read several organization/habit training books, and yet Work Clean still gave me fresh ideas to think through and try. I learned that I tend toward over-scheduling. Even my parenting improved (thanks Call and Call Back chapter!). My most valuable realization was my need to be honest with time. That should be obvious, but Work Clean helped me see that I am entirely too prone to either be completely ignorant with time or idealistic, but rarely honest. The effect of working with time instead of trying to control it or surpass it is genuinely worthy of the subtitle, "Life-Changing."

[Snorre Lothar von Gohren Edwin · Rating 4 out of 5]

It is a great book if you want to understand more about the kitchen. It is a great book if you need elementary introduction to how to work clean and efficient. It is an entertaining book with all its stories. But if you have been doing trying to work clean for some years it is quite repetitive. One nice take away was that one can now have 3 words on how to express this philosophy.
Mise en place.
I keep my work life Mise en place.
I keep my personal life Mise en place.

So everything I write about here https://vongohren.me/posts/ now have three simple words to explain the way of life. That is nice

[Mark Sutherland · Rating 4 out of 5]

The bulk of this book is about the restaurant discipline of mise-en-place, with lots of interviews and stories to illustrate the underlying principles. The back half then attempts to apply these to modern office work and advocates a particular system (in the vein of GTD). He's a little too indulgent of hustle culture and the frankly abusive environment that seems to be the norm of many kitchens. Overall this is excellent food for thought when it comes to evaluating your own work systems but I'm not entirely persuaded that his Work Clean method is obviously superior.

[Brynn Lautenbacher · Rating 4 out of 5]

Took me a minute to finish this, but I really enjoyed the concept. It was a different perspective on organization, and I’ve already found some practices I’ll implement in my life. I appreciated the tangible recommendations and real life scenarios.

[Wiebke (1book1review) · Rating 4 out of 5]

I really enjoyed this for the stories of chefs and kitchens but also how the habits they have can help you survive the heat of your office job.

[Jung · Rating 5 out of 5]

In "Work Clean", Dan Charnas explores how the principles of "mise en place", a concept deeply ingrained in the culinary world, can be adapted to enhance productivity, reduce stress, and improve life in and out of work. Rooted in the methods of professional chefs, "mise en place" translates to “putting in place,” but it is far more than mere organization. It is a disciplined system for achieving excellence by prioritizing preparation, organization, and mindfulness. Chefs spend more time preparing than cooking, understanding that the key to flawless execution lies in the groundwork laid beforehand. This book expands that philosophy, demonstrating how anyone can apply these principles to bring clarity, order, and purpose to their daily routines.

At the heart of "mise en place" is a profound shift in perspective. Preparation is not a delay or an afterthought; it is the real work. In a high-pressure kitchen, chefs meticulously review menus, check inventories, and map out the day’s service before the first order is placed. Every step, from organizing tools to portioning ingredients, is a calculated investment in smooth, efficient operations. Similarly, in any professional or personal setting, dedicating time to prepare—whether by planning a schedule, clearing a workspace, or gathering necessary resources—sets the stage for success. Thoughtful preparation prevents chaos, reduces errors, and allows for greater focus when the work begins.

The book emphasizes the importance of treating your workspace as a tool for success. Chefs design their stations to maximize efficiency, with every pot, pan, and knife positioned for easy access. Clutter is eliminated, and frequently used items are always within reach. This principle extends beyond the physical kitchen. For example, a software developer might streamline their digital workspace by organizing files into clear categories and removing distractions, ensuring that everything they need is readily available. By minimizing the friction caused by disorganization, individuals can reclaim time and energy, redirecting it toward meaningful work.

Time management is another crucial pillar of "mise en place". In the kitchen, time is choreographed with precision. Chefs break down complex recipes into discrete steps, ensuring that each task has its moment. This same approach can be applied to personal and professional schedules. Effective time management involves more than just listing tasks; it requires designing time intentionally. Allocating specific windows for focused work, problem-solving, and even unexpected challenges creates a rhythm that fosters productivity and reduces stress. By structuring time thoughtfully, individuals can avoid the inefficiencies of multitasking and the anxiety of missed deadlines.

Clear communication is another hallmark of the "mise en place" philosophy. In a kitchen, every member of the team uses concise, standardized signals to coordinate their efforts. The clarity of communication ensures that everyone is aligned, reducing the potential for errors. In other contexts, fostering similar systems of clarity can improve collaboration and reduce misunderstandings. Whether in a corporate setting, a creative partnership, or a family dynamic, defining expectations and maintaining open, precise communication are essential for smooth operations.

Standards and evaluation play a central role in maintaining excellence. Chefs measure every dish against specific benchmarks, continually refining processes to achieve better results. This commitment to consistent improvement is a principle that can be adopted in any field. Setting clear goals, regularly reviewing progress, and being open to adjustments allow individuals and teams to evolve and excel. Excellence is not a one-time achievement; it is a practice of continual refinement.

The book illustrates these principles through relatable examples of individuals who transformed their lives by embracing "mise en place". Raj, an office worker, revolutionized his productivity by spending fifteen minutes each morning organizing his workspace and identifying his top priorities. This simple ritual allowed him to approach his day with clarity and focus, drastically improving his efficiency. Similarly, Maria, a software developer, applied "mise en place" to her digital workspace, decluttering her desktop and organizing files by project. This saved her valuable time and reduced the stress of searching for misplaced items.

A key aspect of "mise en place" is the ability to view time, space, and tasks through a lens of simplicity and purpose. Instead of rushing through tasks or juggling multiple priorities, the philosophy encourages deliberate action and mindful presence. For example, Chef Lin, a fictional character used to illustrate these principles, begins her day with a calm, purposeful ritual. She organizes her station, reviews her tasks, and approaches each step of her work with full attention. This presence and focus allow her to move efficiently and excel without feeling rushed.

In everyday life, cultivating presence can be transformative. Elena, a freelance writer, applies this by silencing her phone, turning off notifications, and clearing her desk before starting work. This preparation ensures she is fully immersed in her writing, enabling her to accomplish more in less time. Similarly, Darnell, an architectural designer, starts each day with a “planning meditation,” reviewing projects and envisioning the day ahead. These rituals are not about perfection but about creating a mindset where excellence becomes a natural outcome.

The book also highlights the power of simplicity. Great chefs achieve mastery not through complexity but through careful refinement of their tools, techniques, and processes. They remove unnecessary steps and focus on what truly matters. This approach can be applied to any work or life situation. For example, Priya, an emergency room nurse, incorporates "mise en place" by resetting her equipment and clearing her mind between patients. This small act of preparation helps her stay present, work faster, and provide better care.

The beauty of "mise en place" lies in its adaptability. It does not require elaborate tools or systems; it begins with small, intentional changes. By asking three essential questions—what do I need, how will I do it, and where will it happen—anyone can begin to bring order to chaos. For instance, Sonia, a marketing director, uses these questions to manage multiple campaigns. By identifying resources, breaking tasks into manageable steps, and creating dedicated spaces for each project, she transformed her workflow and reduced stress.

Ultimately, "mise en place" is about creating the conditions for excellence to emerge naturally. It emphasizes preparation, organization, and mindfulness as the foundation for success. This philosophy challenges the modern obsession with speed and multitasking, offering instead a path to meaningful, focused work. By embracing the principles of "mise en place", individuals can reclaim control over their time, space, and energy, unlocking their full potential.

The main takeaway of "Work Clean" is that the secret to excellence lies not in doing more but in preparing better. Chefs have honed this art over centuries, demonstrating that success is the result of thoughtful preparation, deliberate action, and consistent refinement. The principles of "mise en place"—daily planning, organized workspaces, intentional time management, clear communication, and high standards—are timeless tools for achieving clarity, reducing stress, and excelling in any endeavor. By incorporating these practices into daily life, anyone can transform their routines, cultivate presence, and achieve their best work with greater ease and satisfaction. Through small, meaningful steps, Charnas shows that the power of "mise en place" extends far beyond the kitchen, offering a universal framework for a more productive and fulfilling life.

[Angela · Rating 5 out of 5]

This book really spoke to me, probably because it jives simultaneously with a lot of my life philosophies & neuroses. Basically, it takes the principles of mise-en-place used by professional chefs & looks at how non-chefs can maybe become more productive/happier by employing them. Some are more applicable than others and I'm not saying I immediately implemented every strategy in the book, but I did spend half a day stripping down my office & getting rid of the stacks of papers & books that tend to accumulate, another half day cleaning out my work & personal email inboxes (not quite at zero, but close), & have gotten super rigorous about using time efficiently, working harder at not wasting things (especially food), & constantly cleaning up after myself. I have a feeling that if you enjoyed Marie Kondo, you'll probably like this one (though you may need it less now).

[Sam Spurlin · Rating 4 out of 5]

I've been waiting for a book like this for a long time and it mostly lived up to expectations. The sections near the end where he tries to translate the concept into a cut and dry personal organization/management system (ala GTD) wasn't useful to me and I disagree with some of the key tenets (like putting tasks on the calendar) -- but that's mostly a function of how deep I'm into GTD already. For somebody who does not already have an organizing philosophy or system that may actually be useful. The more conceptual and philosophical sections definitely gave me stuff to think about and ideas of how to translate into my own life and work.

[Nicole · Rating 5 out of 5]

Almost finished with this book, and I can already tell it will be a re-read. I might even buy a hard copy because it’s that good.

If you’re routinely scattered, discombobulated, or stressed, this book will help. If you’re already super organized and want to fine-tune your skills (sharpen your knife, if you will) then this book is also for you.

Simply put, if you want to be a more efficient and functional human, read this now. #miseenplace

[Deanna · Rating 5 out of 5]

Still my favorite productivity book.

[Alexandra · Rating 5 out of 5]

Best productivity book I've read. hands down.

[Sarah Cupitt · Rating 4 out of 5]

“Mediocrity has become something that’s acceptable,” Keller says, “and in many cases, something that is aspirational.”

“So many of us have convinced ourselves that because we are busy, we are working to the fullest extent of our abilities. But chefs know that there is a big difference between working hard and working clean.”

Notes:
- chef's organsing their workplace: Frequently used items stay close at hand, while secondary tools remain nearby but never in the way. The space itself becomes a tool for success.
- Listen to the clear calls of Yes, Chef! and Behind! as the kitchen team coordinates their complex work through clear, standardized signals. No message is vague, no direction unclear.
- Don’t make their job harder. Your job is to make their job easier.
- Their ingredients are your tasks and projects. Their cooking line is your workflow. Their service standards are your goals and metrics.
- Preparation isn't delaying the real work — preparation is the real work. In a busy kitchen, ten minutes of thoughtful planning prevents an hour of chaos later. And this is true outside the kitchen, too.
- Every tool has its place, every ingredient its purpose. Nothing extra clutters the space.
- She schedules time for thinking, for organizing, and even for unexpected challenges. This isn't rigid control – it's purposefully creating the space for excellence to happen naturally
- Your preparation time isn't slowing you down – it's setting you up to move faster, work smarter, and achieve more.
- What do I need? How will I do it? Where will it happen?
- The power of this approach lies in its flexibility. For Marcus, a remote software trainer, his workplace is virtual but he still needs a clear system. Every Sunday evening, he reviews his upcoming sessions. He organizes his digital materials into folders for each class, checks his video conferencing setup, and prepares backup plans for technical issues. This preparation gives him the confidence to handle anything that comes up during live sessions.
- Elena, a freelance writer, brings this same intensity to her work. When she sits down to write, she’s already put her phone to silent, turned off her notifications, and cleared her desk of everything that she doesn’t need for writing. She's found that thirty minutes of focused work accomplishes more than two hours of partial attention.
- Start with a morning review. Take ten minutes to clear your space, check your calendar, and identify your most important work. But don't stop at planning. Bring full attention to each task.
- When you watch them closely, you notice something surprising: they move slower than you'd expect. Each action they take has purpose.
- Maybe you're drowning in emails. Instead of creating complex folders, try dealing with each message just once: respond, schedule, or delete. Perhaps your workspace feels chaotic. Rather than buying new organizers, start by removing what you don't need.

Other quotes:
- “By being organized, you will be more efficient. By being more efficient, you will have more time in your day. By having more time in your day, you will be more relaxed in your day; you will be able to accomplish the task at hand in a clear, concise, fluid motion.”

[Scott Wozniak · Rating 4 out of 5]

This book is about the methodology of fine dining chefs--not the food, but the kitchen arrangement, sequencing of the tasks, precise communication among the team, cleaning as you go, etc. It's a beautiful mix of a model for us to use in the rest of life and an homage to some of the great chefs of our time.

The stories are interesting and the examples are very specific. Then he even goes through and applies these principles back to the life of a typical office worker. At the heart of the method is: 1) carving out time to plan and get set up in advance, 2) making all your moves in the right sequence with the fewest switches back and forth, 3) cleaning as you go so there is never a big mess and you always have a space that feels in order. His application to an office environment was very well done. Many people stop short of giving the last 10% of practical advice, but he gives lots of examples.

There are a lot more principles that he shares, including some profound ideas (e.g. slow & smooth with ultimately beat fast & frantic, starting now is far more valuable than starting later because time multiplies your results), but the generally fall under this mindset.

If you like cooking, this will be super valuable for you. If you are looking for a way to order your life so that is all clean, smooth and you don't have any last minute chaos, you are going to love this book. However, it's not for everyone, I think. The author loves clean, ordered, planned living and only gives a vague acknowledgement that this doesn't always work at home--but then goes on to show how he does this in his home and his work, how everything is clean, ordered and planned ahead.

So, if that's your vision for your life, you'll love this book.

[Josh · Rating 4 out of 5]

Great writing. The juxtaposition of the furious pace of a commercial kitchen with the serenity and clarity of those involved is an endless source of fascination to me. Worth it for the culinary ethnography alone. The takeaways are fine; not anything you would not find in Stephen Covey, David Allen. But the animating spirit of mise-en-place is worth the read even for those without culinary inclinations.

[Stijn Zanders · Rating 4 out of 5]

It's great to read about a completely different perspective on organising your work. Professional kitchens are one of the most organised work places and thus there are good concepts coming from them such as call and callback or cleaning as you go. I don't like how all concepts are translated into office work, but I have learned some new practices that I will start using.

[LdyGray · Rating 4 out of 5]

This is one of the better organizational books I've read (and I have read many!). Some of the techniques are straightforward, but I enjoyed the way Charnas brings insights from chefs and their kitchens to the organizational aspects of office jobs.

[Sam · Rating 3 out of 5]

This was a particularly fun read for me as someone interested both in cooking and in productivity.

[Mir Shahzad · Rating 4 out of 5]

Summary:

The secret to excellence lies not in working faster, but in thoughtful preparation and deliberate action – as exemplified by top chefs, who spend more time preparing to cook rather than cooking itself. This approach rests on three perspective shifts: seeing preparation as the real work, treating your space as a tool for success, and designing time rather than just letting it pass. Success comes through five key practices: daily planning and prioritization, thoughtful workspace organization, focused time management, clear communication systems, and consistent standards. By applying these principles and asking three essential questions – What do I need? How will I do it? Where will it happen? – you create conditions where excellence emerges naturally through presence and simplicity.

[Annelies · Rating 4 out of 5]

Ik vond dit echt een boeiend boek, deels door de tips (niet allemaal even haalbaar), voornamelijk door de inkijk in de keukens en de denkwijzes van de chefs. Ga er nog vaak aan terugdenken, denk ik.