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(More customer reviews)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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"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."?Chef John Folse, CEC, AAC"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."?Johnny Carrabba, founder, Carrabba's RestaurantA unique guide to leadership in the culinary arena, by a chef for chefsLeadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.
Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.Leadership Lessons from a Chef features: Chef Carroll's formula for managing kitchen staffs?SEF: Scheduling, Empowering, and Follow up?and how the formula works in practice Take-away boxes that reinforce key points Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way Helpful forms for both greater efficiency and esprit de corps Inspiring quotations, as well as life and work tips from Chef Carroll
Whether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.
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