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| Leadership Lessons From a Chef: Finding Time to Be Great | 
 enlarge | Author: Charles Carroll
Publisher: Wiley
Category: Book
List Price: $30.00
Buy New: $22.30
You Save: $7.70 (26%)
New (17) Used (10) from $21.24
Avg. Customer Rating:  5 reviews
Sales Rank: 162375
Media: Paperback
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 0.6
Dimensions (in): 8.9 x 5.9 x 0.4
ISBN: 0470125306
Dewey Decimal Number: 647.95068
EAN: 9780470125304
ASIN: 0470125306
Publication Date: July 9, 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
AWESOME MOTIVATOR August 6, 2008
Great book if you are interested in implementing programs into your kitchen. The author is a chef at the River Oaks Country Club in Houston, TX. He talks about how he motivates his staff and the programs he has in place in his kitchen. Really great motivator for an inspiring chef.
A book for every chefs university and college November 19, 2007
4 out of 4 found this review helpful
I just had the pleasure of reading Chef Carroll's book and also of visiting inside of his kitchens, personally. Let me say that I hold myself a good judge of cleanliness and organization. Having been a Sous Chef for State Dinners at the White House for many years and also in the US Navy as a Chef for 21 years - Chef Carroll takes top toque on me! It was clearly evident to anyone that the items he shows and teaches in his book - are evident and working in real life. There is no fantasy here.
Also, one could not help but notice that the US Culinary Olympic Team trains at River Oaks Country Club, where Chef Carroll leads as the Executive Chef. I have had the honor of watching two of Chef Carrolls own Chefs in Luxembourg City, Luxembourg and Erfurt, Germany. This was during the World Culinary Cup and Culinary Olympics. Chef Carroll, I am so proud to know that team members work here with you! What an amazing leader he is.
I can't say enough of the fact that here is the perfect book for chef students to be studying in all culinary schools. Leadership is not management. Holding oneself to inspiring younger team members, not expecting respect each morning - but earning it each day - here are the hallmarks of true Steven Covey leadership.
As a former Executive Chef to the President of the United States of America at Camp David - I would highly recommend this book at the top of my list. I would love to see it twice as thick and hardback - like a textbook!
Sincerely,
Martin CJ Mongiello, MBA
Leadership across the spectrum August 24, 2007
4 out of 4 found this review helpful
This book is a no-nonsense, straight forward handbook on leadership. Chef Carroll is clearly an expert in his field but what surprised me was how his leadership experience in a pro kitchen carries over to different business disciplines. While individual examples were specific to the culinary field they are easily transferable to almost any business situation. His focus on intensity, staff development, and delivering a winning product provides timless lessons and a strong foundation for new leaders. I pass on many "leadership" books, but this is a great keeper to compliment a leadership library for any young manager looking to take it to the next level.
Chef Carroll pulls it all together! August 16, 2007
2 out of 2 found this review helpful
As a chef in the industry over the course of 27 years, Chef Carroll displays his passion, leadership, integrity, and most of all, his reverence to the profession. He is committed to passing on his gifts and talents to others as well as himself. I commend him on his written works, but also seeing his operation, it's also his life works. Chef Carroll leads by example and shows each and all "servant leadership."
Thomas G. Ciapi CEC,CCE,AAC
A Must Read for All Chefs and Future Chefs July 5, 2007
7 out of 7 found this review helpful
Unless you are in the restaurant industry, comprehending what it takes to be successful is quite difficult. Certainly there is a need to run an operation profitably, and that in itself can be a monumental task, but before profit comes a focused, well run kitchen. When it operates efficently, watching a kitchen in the heat of service can be very similar to focusing on an orchestra under the direction of a competent conductor. When it operates poorly, the kitchen resembles a cross between Dante's Inferno and the gates of hell.
A well built team of serious culinary professionals, focused on food and service will always lead to a financially successful business. At the head of this team you will always find a confident, well-versed, competent, compassionate, quality driven leader.
Chef Carroll, a highly accomplished culinarian shows us how he has been able to make his mark as one of the finest cooks in the country while systematically running some of the finest clubs in America.
This book is truly inspirational, easy to understand, well-organized and a perfect addition to every serious culinary professionals library.
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