A01=Charles Carroll
Author_Charles Carroll
becoming a chef
becoming a professional chef
book of yields
Category=TTVC
Category=VSC
Category=WB
chef career
chef charles carroll
culinary career
culinary career book
culinary career guide
culinary career map
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_self-help
eq_tech-engineering
garde manger
how to become a chef
internship course workbook
intro to culinary
leadership lessons from a chef
love what you do
so you want to be a chef
student chef
the flavor bible
Product details
- ISBN 9780470581544
- Weight: 318g
- Dimensions: 155 x 231mm
- Publication Date: 24 Sep 2010
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Hardback
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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!
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. Chef Carroll is most recognized for his passion in building great culinary teams. 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 proves 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.
