Working Clean

Before you jump into your tasks for the day, spend some time to organize your thoughts.

How do these tasks line up with your Most Creative Work? Which items on this list are you doing “just because”?

The book Work Clean was published in 2016, and tries to help readers connect the way chefs operate to any type of work outside the kitchen.

Part of having a mise en place is that all the ingredients are ready to go once the oven is fired up and things are sizzling. The other benefit of this practice is that you can reach for all your tools just when you need them.

For me, what’s more interesting about the phrase Work Clean is more about your intention.

Every day, sit down to make a positive, inspiring impact on this world. We all have personal garbage that we hang on to, so do your best to not bring the garbage into your projects.

Spend a few minutes before the work day begins to ask yourself how you intend to create some sort of meaningful shift for the people that you serve.

Do this from a well-organized kitchen that exists inside your mind.