THE RECIPE, by Olympic gold-medalist Chef Charles Carroll and New York Times bestselling author John David Mann, is a tale of heartbreak and redemption, a meditation on great food and secrets of the kitchen, and a life manual, all wrapped together into one compelling, un-put-downable story.
Former world heavyweight champion George Foreman has declared it “An instant classic.” Michael Port, the television actor and bestselling author of The Think Big Manifesto, calls it, “A blueprint for transcending limitations and living a big life” and adds, “The Recipe will speak directly to your heart and help you find your way.” My guest today is the book’s coauthor, Chef Charles Carroll, executive chef of the prestigious River Oaks Country Club in Houston, Texas. Chef Carroll has a unique perspective on success, greatness, and what it takes to create amazing teams. He took his first Culinary Olympics gold medal — the first of many — at age 24 and has participated in eight different Olympics over three decades. As executive chef at one of the highest-rated country clubs in the nation, he manages and mentors a team of seventy-five, in six kitchens and three restaurants, putting out eighty to a hundred banquet functions per week — and maintains an unshakable sense of team morale and family spirit in the process.
He travels the country giving inspirational talks to young people on the Ingredients of Greatness. He just returned from logging a quarter million miles in his two-year stint as president of the World Association of Chefs Societies. And in his spare time, he’s written a book — a “culinary parable,” he calls it — with The Go-Giver coauthor John David Mann. How does he do it all? And more importantly, why does he do it? We’ll find out today.
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