Leadership Lessons From a Chef

Charles M. Carroll, CEC, AAC, is the Executive Chef at the River Oaks Country Club in Houston, Texas, which is among the top country clubs in the United States. He has received over seventy national and international awards, including three Presidential Medallions from the American Culinary Federation. A graduate of the Culinary Institute of America, Chef Carroll was the manager of the 2004 United States Regional Culinary Olympic Team, which won three gold medals and was ranked third internationally. Before joining River Oaks, Carroll held executive chef positions at Rochester, New York's Oak Hill Country Club and The Balsams Grand Resort Hotel in New Hampshire.

• Foreword viiPreface ixAcknowledgments xiiiAbout the Author xvChapter 1 What Makes You Tick? 1Chapter 2 Testing the Kitchen Atmosphere 14Chapter 3 How Is Your Attitude? 25Chapter 4 Build Your Leadership Team First 35Chapter 5 What Is Your Mission? 53Chapter 6 The Principles That Guide Us 61Chapter 7 Program Survival: Living It! 65Chapter 8 Educational Environment 71Chapter 9 Fostering Success 84Chapter 10 How to Get People to Want to Work for You 93Chapter 11 Hire Right the First Time 101Chapter 12 Incentive Programs 111Chapter 13 Discipline and Competition 119Chapter 14 Did You Listen Well the First Time? 125Chapter 15 Forms to Help You 130Chapter 16 Why Do It? 134Appendix A Certificates and Forms 140Appendix B Life and Work Tips from Chef Carroll 157Appendix C A Collection of Quotations 159Glossary 167Index 173