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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010079627 | TX911.3.M27 C37 2008 | Open Access Book | Book | Searching... |
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Summary
Summary
"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.
Author Notes
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.
Table of Contents
| Foreword |
| Preface |
| Acknowledgments |
| About the Author |
| Chapter 1 What Makes You Tick? |
| Chapter 2 Testing the Kitchen Atmosphere |
| Chapter 3 How Is Your Attitude? |
| Chapter 4 Build Your Leadership Team First |
| Chapter 5 What Is Your Mission? |
| Chapter 6 The Principles That Guide Us |
| Chapter 7 Program Survival: Living It! |
| Chapter 8 Educational Environment |
| Chapter 9 Fostering Success |
| Chapter 10 How to Get People to Want to Work for You |
| Chapter 11 Hire Right the First Time |
| Chapter 12 Incentive Programs |
| Chapter 13 Discipline and Competition |
| Chapter 14 Did You Listen Well the First Time? |
| Chapter 15 Forms to Help You |
| Chapter 16 Why Do It? |
| Appendix A Certificates and Forms |
| Appendix B Life and Work Tips from Chef Carroll |
| Appendix C A Collection of Quotations |
| Glossary |
| Index |
