Leadership Lessons From a Chef

Name: Leadership Lessons From a Chef
Brand: Unknown
SKU: 9780470125304
Price: 91.99 NZD
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Finding Time to Be Great

By Charles Carroll

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Summary

Leadership Lessons from a Chef by Charles Carroll explores the path to excellence in the professional kitchen. The book emphasises that greatness is found in the details, fostered by the right attitude that must extend throughout the kitchen staff. Drawing on his extensive experience as a Certified Executive Chef, Carroll offers practical, straightforward advice on cultivating leadership and motivating teams to achieve culinary success.
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Format: Paperback / softback

$91⁹⁹

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Leadership Lessons From a Chef

$91⁹⁹

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This book is ideal for chefs, kitchen managers, and culinary professionals seeking hands-on leadership guidance. It is also a valuable resource for hospitality educators and anyone interested in practical management within demanding work environments.

"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.

Description

"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 favourite 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, skilfully 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.

Book Details

INFORMATION

ISBN: 9780470125304

Publisher: John Wiley & Sons Inc

Format: Paperback / softback

Date Published: 20 July 2007

Country: United States

Imprint: John Wiley & Sons Inc

Illustration: Charts: 2 B&W, 0 Color; Photos: 23 B&W, 0 Color; Tables: 9 B&W, 0 Color

Audience: Professional and scholarly

DIMENSIONS

Spine width: 13.0mm

Width: 152.0mm

Height: 226.0mm

Weight: 227g

Pages: 192

Collections

Business & Entrepreneurship Business Leadership & Management Charles Carroll Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature

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.