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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!
Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.
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