Tasting Success Your Guide to Becoming a Professional Chef

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. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.

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.