Tasting Success
Your Guide to Becoming a Professional Chef
1st Edition
Will be published approx. on 24. September 2010
Book
Hardback
160 pages
978-0-470-58154-4 (ISBN)
Description
This text identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity to; focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.
More details
Product info
GB
Edition
1., Auflage
Language
English
Place of publication
New York
United States
Target group
College/higher education
Product notice
Unsewn / adhesive bound
Paper over boards
Illustrations
Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Exhibits: 0 B&W, 0 Color
Dimensions
Height: 234 mm
Width: 158 mm
Thickness: 18 mm
Weight
373 gr
ISBN-13
978-0-470-58154-4 (9780470581544)
Schweitzer Classification
Person
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
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
Content
Chapter 1: Stickability
Chapter 2: Focusing On Your First Year at School
Chapter 3: Work Ethic and Habits
Chapter 4: Time Management
Chapter 5: Choosing Your Externship
Chapter 6: Your Culinary Investment
Chapter 7: The Real World
Chapter 8: Completing Your Degree
Chapter 9: Achieving Success