Tasting Success
John Wiley & Sons Inc (Verlag)
978-0-470-58154-4 (ISBN)
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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.
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
| Zusatzinfo | Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Exhibits: 0 B&W, 0 Color |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 155 x 231 mm |
| Gewicht | 318 g |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft ► Bewerbung / Karriere |
| Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-58154-9 / 0470581549 |
| ISBN-13 | 978-0-470-58154-4 / 9780470581544 |
| Zustand | Neuware |
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