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Leadership Lessons from a Chef: Finding Time to Be Great

Leadership Lessons from a Chef: Finding Time to Be Great - Paperback

by Charles Carroll
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Availability:In StockContributor:Charles CarrollPublish date:2007-07-01Pages:192
Language:EnglishPublisher:WileyISBN-13:9780470125304ISBN-10:470125306UPC:9780470125304Book Category:Cooking, Business & EconomicsBook Subcategory:Methods, LeadershipBook Topic:ProfessionalSize:8.90 x 6.00 x 0.60 inchesWeight:0.5512Product ID:SCT69BCE2D
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
--Chef John Folse, CEC, AAC

"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."
--Johnny Carrabba, founder, Carrabba's Restaurant

Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.

Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.

Language:EnglishPublisher:WileyISBN-13:9780470125304ISBN-10:470125306UPC:9780470125304Book Category:Cooking, Business & EconomicsBook Subcategory:Methods, LeadershipBook Topic:ProfessionalSize:8.90 x 6.00 x 0.60 inchesWeight:0.5512Product ID:SCT69BCE2D
Charles M. Carroll, CEC, AAC, is the Executive Chef at the River Oaks Country Club in Houston, Texas, which is among the top country clubs in the United States. He has received over seventy national and international awards, including three Presidential Medallions from the American Culinary Federation. A graduate of the Culinary Institute of America, Chef Carroll was the manager of the 2004 United States Regional Culinary Olympic Team, which won three gold medals and was ranked third internationally. Before joining River Oaks, Carroll held executive chef positions at Rochester, New York's Oak Hill Country Club and The Balsams Grand Resort Hotel in New Hampshire.
Publisher: Wiley

Contributor(s)

Charles Carroll

Author

Charles Carroll

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