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Leadership Lessons From a Chef: Finding Time to Be Great

Leadership Lessons From a Chef: Finding Time to Be Great

Charles Carroll

ISBN: 978-0-470-12530-4

Jul 2007

192 pages

In Stock

$40.95

Description

"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 Restaurant

Leadership 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.

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Foreword.

Preface.

Acknowledgments.

About the Author.

Chapter 1: What Makes You Tick?

Chapter 2: Testing the Kitchen Atmosphere.

Chapter 3: How Is Your Attitude?

Chapter 4: Build Your Leadership Team First.

Chapter 5: What Is Your Mission?

Chapter 6: The Principles That Guide Us.

Chapter 7: Program Survival: Living It!

Chapter 8: Educational Environment.

Chapter 9: Fostering Success.

Chapter 10: How to Get People to Want to Work for You.

Chapter 11: Hire Right the First Time.

Chapter 12: Incentive Programs.

Chapter 13: Discipline and Competition.

Chapter 14: Did You Listen Well the First Time?

Chapter 15: Forms to Help You.

Chapter 16: Why Do It?

Appendix A: Certificates and Forms.

Appendix B: Life and Work Tips from Chef Carroll.

Appendix C: A Collection of Quotations.

Glossary.

Index.

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 readers evaluate and refine their 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

•     Solid, practical ideas and that can be used immediately to motivate and develop an effective team environment in the kitchen

•     Useful takeaway tips combined with real-life examples

•     Straightforward management advice, providing students with a concise, no-nonsense guide to developing, motivating, and leading a kitchen staff