Chef Charles Carroll inspiring the next generation of chefs at CIL

by

January 23, 2018

 

We were very happy to welcome Chef Charles Carroll this morning at CIL.

 

The Executive Chef of River Oaks Country Club of Houston was here to present his new book, The Recipe: a story of loss, love and the ingredients of greatness. Chef Carroll gave a powerful and inspiring account of his experience before answering some questions. An hour was insufficient from the amount of insight he had to share with our students. Chef Carroll also took the time to have a book signing and take pictures with everyone.

“Learn the job BETTER than the person teaching you” 

It is hard to resume Chef Carroll’s speech in a few words but if there was a piece of advice to remember, it would be: Want to succeed as bad as you want to breathe.  The eight-time Culinary Olympian Chef

highlighted that nothing is more valuable than experience; there is no substitution for that. Always look for more experience, volunteer and never stop learning!

But the keys to success have to take account of what one fears the most, failure. Chef Carroll would rather see it as a challenge, an opportunity.

 

 

Failure is that thing that helps to push you onto the path you’re supposed to be in”.

 

Combine all these ingredients with love in your heart, your home, your life and your job and you have the recipe for greatness.

The Recipe is available at the Boutique at the special price of $24 ($14 for honor roll students) and online  bit.ly/BuyRecipe.


The Recipe: a story of loss, love and the ingredients of greatness

 

 

“From eight-time Culinary Olympian Chef Charles Carroll and New York Times bestselling author John David Mann (The Go-Giver) comes a tale of heartbreak and redemption, about a boy who learns to overcome tragedy and carve out a life of excellence and honor through cooking lessons at the hands of a retired chef. Blending poignant story-telling with vivid culinary detail, The Recipe offers readers a compelling recipe for personal greatness. Throughout the story the reader also learns key cooking concepts, cutting techniques, and other practical secrets of the kitchen. Includes a complete set of recipes for dishes cooked in the story.”

 

 

 

 

 

 

 

About Chef Charles Carroll

Chef Carroll is currently the Executive Chef of River Oaks Country Club in Houston, Texas. He is also the award-winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting Success “Your Guide to Becoming a Professional Chef.”

From 1996 to 2000, Chef Carroll was the Executive Chef at Oak Hill Country Club. He then worked as the Executive Chef at The Balsams Grand Resort Hotel, a four-star four-diamond resort located in Dixville Notch, New Hampshire, for thirteen years. He also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.

Chef Carroll serves as a Coach for the 2008 United States Culinary Olympic National Team. 2016 marked his eighth Olympic Team.

Over the years, Chef Carroll has received over seventy national and international awards, including Chapter Chef of the Year in 1988 and 2005 and the American Culinary Federation President’s Medallion three times in 1989, 1999 and 2005. In 2008, he was the regional and national winner of the Chef’s Professionalism Award. He received the Central Regional “Good Taste Award” in 2006 and Sharing Culinary Traditions Award from the American Academy of Chefs in 2008.

He was nominated twice for ACF regional Chef of the Year.

The James Beard Foundation selected Chef Carroll as one of the Great Country Inn Chefs of 1993. He was awarded Educator of the Year by the ACFEI in 1993. In July of 2000, he was inducted into the World Master Chefs Association. The next year, in July of 2001, he was inducted into the American Academy of Chefs and then, in March of 2002, he was inducted into the Confrerie de la Chaine des Rotisseurs. Most recently, in August of 2005, he was inducted into the Honorable Order of the Golden Toque.

He has been guest speaker at several ACF meetings, regional and national conventions, as well as culinary classes, colleges, and universities. Chef Carroll serves as President to the Board of Trustees of Culinary Institute LeNôtre and Secretary-Treasurer of the Les Amis d’ Escoffier Society Houston. In 2008, Chef Carroll was appointed chairman of ACF certification appeals committee and, in 2010, was appointed chairman of the World Association of Chef’s Society World Congress held in 2012 in Daejeon, Korea.

 

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