Tasting Success

Your Guide to Becoming a Professional Chef

Charles Carroll (River Oaks Country Club, TX)

$219.95

Hardback

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English

John Wiley & Sons Inc
26 July 2010

Hotel & catering trades; Advice on careers & achieving success; Cookery, food & drink

Tasting Success: Your Guide to Becoming a Professional Chef is for every student in the beginning months of their education, or every new employee just starting out in a new hospitality job. It will be an asset to any introductory course in culinary, foodservice, or the hospitality industry, as well as a benefit for career planning or career development courses, intern or externships, leadership, and organizational development classes, or self study.

In this book, Chef Charles Carroll expertly coaches students on how to attack their time and plan their future, while giving them encouragement and words of wisdom along the way to ensure success. With its no nonsense, upbeat, and inspiring style, Tasting Success: Your Guide to Becoming a Professional Chef outlines the most important, tangible decisions a young culinary professional can make now to achieve lifelong success, and provides the essential career map every young professional needs to travel the road to culinary career success!

By: Charles Carroll (River Oaks Country Club TX)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Dimensions: Height: 231mm, Width: 158mm, Spine: 13mm
Weight: 340g
ISBN: 9780470581544
ISBN 10: 0470581549
Pages: 160
Publication Date: 26 July 2010
Audience: College/higher education , Primary
Format: Hardback
Publisher's Status: Active

"Foreword vii Preface ix Introduction: What's Your Plan? xv Chapter 1 Stickability 1 The Story of Stickability as Told Chef John Folse 4 Interview Champ George Foreman 9 Chapter 2 Focusing on Your First Year at School 12 Interview Chef Paul Prudhomme 23 Chapter 3 Work Ethic and Habits 26 Interview Coach Bela Karolyi 37 Chapter 4 Time Management 40 Interview Chef Sam Choy 55 Chapter 5 Choosing Your Externship 58 Interview Chef Norman Van Aken 69 Chapter 6 Your Culinary Investment 75 Interview Mrs. Joanne Herring 83 Chapter 7 Completing Your Degree 87 Interview Chef Monica Pope 94 Chapter 8 The Real World 97 Interview Charlie ""The Razor"" Frazier 103 Chapter 9 Achieving Success 108 Interview Coach Rudy Tomjanovich 120 Collection of Quotes 125 Index 135"

About the Author CHEF CHARLES M. CARROLL, CEC, AAC, a graduate of the Culinary Institute of America, is Executive Chef at River Oaks Country Club in Houston, Texas. He is a premier expert in leadership and team building. His work with seven United States Culinary Olympic Teams and his leadership as Executive Chef at three prestigious properties over the past twenty-plus years prove his commitment to excellence in this field. He has received over 70 national and international awards, including: Chef of the Year; Chef’s Professionalism Award; Educator of the Year; three ACF Presidential Medallions, and is a member of World Champion Culinary Olympic Team. Chef Carroll is also author of Leadership Lessons from a Chef: Finding Time to Be Great, also published by Wiley. Visit us online at www.wiley.com/college/carroll