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Tasting Success
Charles Carroll
€ 74.13
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Description for Tasting Success
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. Num Pages: 160 pages, Illustrations. BIC Classification: TTVC; VSC; WB. Category: (P) Professional & Vocational. Dimension: 235 x 156 x 16. Weight in Grams: 372.
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!
Product Details
Publication date
2010
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
160
Condition
New
Number of Pages
160
Format
Hardback
Place of Publication
New York, United States
ISBN
9780470581544
SKU
V9780470581544
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Charles Carroll
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
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