The Ingredients of Greatness with Charles Carroll
In this show Craig talks with award winning chef Charles Carroll.
Chef Charles Carroll is an award winning author, acclaimed chef receiving over 90 awards both nationally and internationally. He is the past president of the World Association of Chefs Society, and today he shares with us his story of personal passion and drive and how it has underpinned his success. He shares with us his unique perspective on greatness and success and building winning teams.
Award winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting Success “Your Guide to Becoming a Professional Chef,” and newly published, “The Recipe”, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. River Oaks Country Club enjoys the reputation of being one of the top Country Clubs in the United States. The Club has 1700 members and 75 culinary team members.
Charles is a 1985 graduate of the Culinary Institute of America. He served as a Coach for the 2008 United States Culinary Olympic National Team, his seventh Olympic Team. Other teams have included 2004 Manager of the United States Regional Team which captured third in the world and the best in the world Category B, Team USA 2000 national team which received 4 gold and one silver in the world Culinary Olympics held in Germany, ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel Switzerland, which placed third in the world; and was Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition.
Charles has received over ninety national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times from four decades (1989, 1999, 2005 and 2014). He received the Central Regional “Good Taste Award” in 2006 and Sharing Culinary Traditions Award from the American Academy of Chefs as well as the regional and national winner of the Chef’s professionalism Award in 2008. He has been nominated twice for ACF regional Chef of the Year. In 1993, Charles was selected by The James Beard Foundation as one of the Great Country Inn Chefs and was awarded Educator of the Year by the ACFEI. Since the year 2000, he has been inducted into the World Master Chefs Association (2000), the American Academy of Chefs (2001), the Confrerie de la Chaine des Rotisseurs (2002), and the Honorable order of the Golden Toque (2005).
As a professional speaker, he has been a guest at hundreds of events to include ACF meetings, regional and national conventions, as well as culinary classes, colleges and universities, and multiple private and public businesses and corporations.
Chef Carroll served on many Boards and Committees to include; President to the Board of Trusties of the LeNotre Culinary Institute, Secretary Treasurer of the Les Amis d’ Escoffier Society Houston, appointed
chairman of ACF certification appeals committee (2008) and appointed chairman of the World Association of Chef’s Society (WACS) world congress held in the year of 2012 in Daejeon, Korea and Norway 2014. In 2015 he was inducted as an honorary member into the Indian Federation of Chefs Association (IFCA), The Chefs Association in Argentina and The Northern Chefs Clubs of