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What Makes You Tick?
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"What makes this book realistic about ‘‘team building’’ but useful and still fun is that most of what is required is raw material—hard work, sweat, trial-and-error—that comes from the heart. I’m not going to tell you hypothetical stories about two mice or moving mountains. What most motivates me about food is what I still have to learn. What most inspires me is working with young professionals and building great teams. From day one, building great teams has been something I have thrived on; I love building a culinary team in the same way that a pro football coach builds a team. I work hard to find the perfect fit for each position—the perfect chef, journeyman, or student—for the perfect position. I have sometimes moved chefs to different positions to maximize their strengths or to maximize the team’s depth, just as a football coach would. It is really that simple. Do you ever review your team and then move the chefs around so they don’t get stagnant? Do you ever wonder if your team would be stronger if you made some of these moves?"

From: Leadership Lessons From a Chef: Finding Time to Be Great
by Charles Carroll


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