Leadership Lessons From a Chef
finding time to be great
$73.59
- Paperback
192 pages
- Release Date
20 June 2007
Summary
From Kitchen to Command: Leadership Lessons from a Chef
“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
Leadersh…
Book Details
| ISBN-13: | 9780470125304 |
|---|---|
| ISBN-10: | 0470125306 |
| Author: | Charles Carroll |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 192 |
| Edition: | 1st |
| Release Date: | 20 June 2007 |
| Weight: | 227g |
| Dimensions: | 226mm x 152mm x 13mm |
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About The Author
Charles Carroll
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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