"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.

This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics. IACP AWARD FINALIST Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.

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!

This Leadership tutorial book celebrates the amazing career of Guy Savoy and his ascent onto the Global scene as a prominent cuisineare and accomplished Hospitality industry leader. He has done so while simultaneously mentoring his son Franck who leads Restaurant Guy Savoy in Las Vegas, USA. In this book Guy Savoys multi-generational leadership style is viewed through the lens of contemporary leadership philosophy, organizational development concepts, and the rich tradition of French Gastronomy.

Leadership lessons from Captain Sandy Yawn, a renowned superyacht captain with over 30 years of international maritime experience, and star of the reality show Below Deck Mediterranean. Everyone experiences a moment in life when they need to lead. Sometimes it's a team, sometimes it's a company, a classroom, a patient ward, a family, or simply your own individual self. Based on the leadership lessons she's gathered from her resourceful and resilient life, Captain Sandy, a superyacht captain and star of Bravo's Below Deck Mediterranean, shares the leadership skills and critical thinking inherent to being a captain that can empower anyone to navigate their way to a successful life. Among some of the stories/lessons she'll share: How she selects and sizes up her crew even before embarking on a charter, deciding who to invest in and how to bring out their best. Things happen at sea. No matter how much you plan and train, so much can go wrong so she'll discuss the level of persistence and faith that's required in solving an especially knotty problem. Authority and discipline are required to lead, but they must be leavened with compassion, understanding, and a desire to see your crew succeed. She describes the seamless flow that happens in great teamwork and how she loves seeing the way her deckhands pitch in with the stews when needed. For Captain Sandy, this represents leading with empathy, figuring out who your teammates are and what motivates them, then communicating in a way that motivates and makes them feel understood. As a captain, Sandy is constantly upgrading her knowledge and skill set, which is as much a part of her job as steering a vessel. Sustaining excellence requires constant effort, whether you find yourself at the end of a journey, halfway through or at the start of a new one. And the learning never stops. Woven throughout her stories are Captain Sandy's optimism and abiding faith that, given the right tools and opportunities, individuals are capable of so much more than they realize, especially when they can find someone to believe in them.