If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen. This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others. The rules in the book can change from kitchen to kitchen, but most are culinary truisms.

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality.

For decades The One Minute Manager has helped millions achieve more successful professional and personal lives. While the principles it lays out are timeless, our world has changed drastically since the book's publication. The exponential rise of technology, global flattening of markets, instant communication, and pressures on corporate workforces to do more with less - including resources, funding, and staff - have all revolutionized the world in which we live and work.

Chefs across the globe have honed an incredible system for working with efficiency called mise-en-place. In this audiobook, Dan Charnas reveals how to use those principles in any kind of work outside the kitchen.

Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?