I’ve wanted to write this for some time. However, with the holidays and the move, blogging has been pretty low on the priority list.
Bourdain expands on the concept of working clean:
Working clean, constantly wiping and cleaning, is a desirable state of affairs for the conscientious line cook. That chef was right: messy station equals messy mind…Being set up properly, trained and coordinated is not nearly enough. A good line cook has to be able to remain clear-headed, organized and reasonably even-keeled during hectic and stressful service periods…The ability to “work well with others” is a must…Practicing your craft in expert fashion is noble, honorable, and satisfying.
While Bourdain is writing about line cooks, I believe the concept of working clean can apply to a vast array of fields.
Do you have a messy station, therefore a messy mind?
Are you able to remain clear-headed, organized, and reasonably even-keeled during hectic and stressful moments?
Are you able to work well with others?
Are you practicing your craft in expert fashion?
My goal is to work clean. I desire to get rid of the mess. I desire to remain even-keeled during the stressful moments I am sure to encounter. I desire to work well with others. And, I strive to practice my craft to the best of my abilities.
Will you join me on this journey of striving to “work clean”?