Leadership Lessons From a Chef: Finding Time to Be Great / Edition 1

by Charles Carroll

Overview

"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.

Product Details

ISBN-13:	9780470125304
Publisher:	Wiley
Publication date:	07/09/2007
Pages:	192
Product dimensions:	5.90(w) x 8.90(h) x 0.50(d)

About the Author

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.

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Table of Contents

Foreword vii

Preface ix

Acknowledgments xiii

About the Author xv

Chapter 1 What Makes You Tick? 1

Chapter 2 Testing the Kitchen Atmosphere 14

Chapter 3 How Is Your Attitude? 25

Chapter 4 Build Your Leadership Team First 35

Chapter 5 What Is Your Mission? 53

Chapter 6 The Principles That Guide Us 61

Chapter 7 Program Survival: Living It! 65

Chapter 8 Educational Environment 71

Chapter 9 Fostering Success 84

Chapter 10 How to Get People to Want to Work for You 93

Chapter 11 Hire Right the First Time 101

Chapter 12 Incentive Programs 111

Chapter 13 Discipline and Competition 119

Chapter 14 Did You Listen Well the First Time? 125

Chapter 15 Forms to Help You 130

Chapter 16 Why Do It? 134

Appendix A Certificates and Forms 140

Appendix B Life and Work Tips from Chef Carroll 157

Appendix C A Collection of Quotations 159

Glossary 167

Index 173