Download or read book The Chef Manager written by Michael Baskette and published by Prentice Hall. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gives new chefs in the modern hospitality industry the opportunity to learn detailed management and human relation skills necessary for competitive markets and diverse workplaces. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on an easy-to-read level, with true-life culinary examples and applications of management theory, this book helps to redefine the role of chef as manager and businessperson. Chapter topics include the changing role of chef; new values in hospitality; the structure of kitchen organization; implementing TQM; personal management; the chef supervisor; managing diversity; the chef leader; defining leadership; team building; personal development; concept engineering; establishing operational standards; menu management; production management; the business of quality food service; and the future of information technologies. For chefs who are also managers-or considering expanding their culinary portfolios to include the people skills and management tools that Chef Manager puts on the proverbial table.
Download or read book Leadership Lessons From a Chef written by Charles Carroll and published by John Wiley & Sons. This book was released on 2007-07-09 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 A unique guide to leadership in the culinary arena, by a chef for chefs 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. Leadership Lessons from a Chef features: Chef Carroll's formula for managing kitchen staffs?SEF: Scheduling, Empowering, and Follow up?and how the formula works in practice Take-away boxes that reinforce key points Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way Helpful forms for both greater efficiency and esprit de corps Inspiring quotations, as well as life and work tips from Chef Carroll Whether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.
Download or read book So You Are a Chef written by Lisa M. Brefere and published by Wiley Global Education. This book was released on 2008-11-13 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.
Download or read book The Professional Kitchen Manager written by David K. Hayes and published by Pearson. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing and cost control.
Download or read book The Professional Chef s Guide to Kitchen Management written by John Fuller and published by Van Nostrand Reinhold Company. This book was released on 1985 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wife of the Chef written by Courtney Febbroriello and published by Crown. This book was released on 2010-04-21 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life. For Courtney Febbroriello, the two are intertwined. She and her husband own an American bistro in Connecticut. He's the chef, so naturally he gets all the credit. She has the role of keeping things running, but she's the wife, so she remains anonymous or invisible or both. Febbroriello comes front and center here, detailing the everyday challenges she faces—taking over dish-washing duty, bailing waiters out of jail, untangling the immigration laws, cajoling lazy suppliers, handling unreasonable customers, and a host of other emergency duties. She pokes fun at people who take food and wine—and the chef—too seriously, with witty comments on everything from "chef envy" to the much-ballyhooed James Beard Awards. Spiced with a healthy spoonful of feminism and enriched with a cup of humor, Wife of the Chef is the tastiest "dish" of the season.
Download or read book The French Laundry Cookbook written by Thomas Keller and published by Artisan. This book was released on 2016-10-25 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Download or read book Careering written by Mike Piercy and published by Troubador Publishing Ltd. This book was released on 2024-08-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Educated initially in Africa then shipped to a UK boarding school, Mike Piercy stumbled and careered into teaching. Rising in time to leadership he became Head of three Prep Schools over a 25-year period. Those who had taught him might well express surprise at this and, reflecting, he would be inclined to join them. Some of the curious characters he met along the way have informed his educational philosophy and eventual leadership. Bizarre events sometimes beggared belief but developed the skill of expecting the unexpected. Independent schools – Prep Schools in particular – have some freedom to nurture individuality and can be appealingly eccentric. To the many who will be unfamiliar with Prep Schools (often cloaked in mythology) this book sheds light on their strengths, what they offer to young people and how they can be led through challenging economic and socio-political times. While aspects of leadership feature throughout, this is not a leadership manual. Parenting can be tough. Having taught thousands of children, little, large, bold, reticent, working with their parents, his personal experiences herein are intended to engender encouragement, inspire confidence and, at times, arouse amusement.
Download or read book The Surprise Restaurant Manager written by Ken McGarrie and published by . This book was released on 2021-04-28 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Success as a restaurant manager is a constant quest to level up your game and your team-without sacrificing your sanity along the way.
Download or read book Gracious Leadership written by Janet Smith Meeks and published by . This book was released on 2017-12-15 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In today's cut-throat, get-ahead-at-all-costs world, the idea of showing basic decency towards one another has sadly been pushed to the side. Yet, the power of respectful, positive leadership can be more impactful now than ever before.--Publisher's description.
Download or read book Shaya written by Alon Shaya and published by Knopf. This book was released on 2018-03-13 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Download or read book Bride s Guide to Freebies written by Sharon Naylor and published by Rowman & Littlefield. This book was released on 2012-12-04 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the average cost of weddings today at over $20,000, it’s no wonder that today’s savvy, budget-conscious brides are looking for deals to get the wedding of their dreams at a fraction of the cost. But in today’s world where extreme couponing and the number of wedding sweepstakes competitions is on the rise, for the modern bride, discounts and bargains are simply not enough. For these brides, only free will do. Enter The Bride's Guide to Freebies, the book that shares insider secrets on how to potentially get thousands of dollars worth of merchandise and products for your wedding for free. No, this is not a book of suggested bargains and discounts. Rather, this book provides freebie-finding strategies on everything from the dress to the food to the entertainment, information on what to say (and not say) to score lots of swag, and how to foster positive relationships with vendors that result in spectacular add-ins. And each and every tip and strategy featured in the book is designed to give the budget-conscious bride the ultimate payoff: lots of wedding goods and extras… for absolutely zero money.
Download or read book Serving People with Food Allergies written by Joel J. Schaefer and published by CRC Press. This book was released on 2011-06-21 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people worki
Download or read book Decisions and Orders of the National Labor Relations Board written by United States. National Labor Relations Board and published by . This book was released on 1947 with total page 1796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Quick Six Fix written by Stuart O'Keeffe and published by HarperCollins. This book was released on 2016-03-01 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: Save time and simplify with 100 fabulous quick-and-easy recipes—using 6 ingredients, 6 minutes of prep, and 6 minutes of clean up—from celebrity chef Stuart O’Keeffe. Preparing a meal doesn’t need to be difficult or require a lot of time, celebrity chef Stuart O’Keeffe insists. If you work efficiently while keeping your space clean and cook with minimal yet flavorful ingredients, you can get a great meal from stove to table fast. In The Quick Six Fix, he offers dozens of delicious recipes for breakfast, salads, soups, pasta, fish, chicken, pork, beef, sides, and desserts that will get you in and out of the kitchen in thirty minutes or less. Each requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up. Chef Stuart begins with the pantry essentials and tools you’ll need to whip up a diverse range of amazing dishes at a moment’s notice, such as his tasty culinary school favorites, Moules Frites and Pistachio Basil Buttered Crispy Salmon. Indulge in delights that pay homage to his native Ireland, including Bangers with a Melted Leek Mash and Cranberry Compote, Sweet Berries “Yorkshire Pudding,” and an Easter dinner favorite, Mustard Crusted Pork with Apple Cabbage Slaw. And savor delights like Mexican Street Corn and the “LA” Cheeseburger influenced by his adopted California home. Stuart O’Keeffe believes in simplicity: Fewer ingredients afford higher quality. With The Quick Fix Six, he teaches you how to take smart shortcuts, like pairing key store-bought items with homemade ingredients, to cut kitchen time and save you money. Illustrated with more than 75 full color photos, The Quick Fix Six is the secret to creating easy-to-make, great-tasting dishes that are sure to wow.
Download or read book Lessons in Excellence from Charlie Trotter written by Paul Clarke and published by Ten Speed Press. This book was released on 2012-12-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
Download or read book The World of Culinary Supervision Training and Management written by Jerald W. Chesser and published by Prentice Hall. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
