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!
Foreword vii Preface ix Introduction: What's Your Plan? xv Chapter 1 Stickability 1 The Story of Stickability as Told Chef John Folse 4 Interview Champ George Foreman 9 Chapter 2 Focusing on Your First Year at School 12 Interview Chef Paul Prudhomme 23 Chapter 3 Work Ethic and Habits 26 Interview Coach Bela Karolyi 37 Chapter 4 Time Management 40 Interview Chef Sam Choy 55 Chapter 5 Choosing Your Externship 58 Interview Chef Norman Van Aken 69 Chapter 6 Your Culinary Investment 75 Interview Mrs. Joanne Herring 83 Chapter 7 Completing Your Degree 87 Interview Chef Monica Pope 94 Chapter 8 The Real World 97 Interview Charlie "The Razor" Frazier 103 Chapter 9 Achieving Success 108 Interview Coach Rudy Tomjanovich 120 Collection of Quotes 125 Index 135