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“Chef Charles Carroll has earned the respect of his fellow culinarians with a well
deserved reputation for exceptional cuisine, uncompromising standards of service, visionary leadership
ability, and a willingness to accept new challenges with a winner’s stance. His kitchen is in many ways
a model for other chefs to emulate. This book promises to articulate the vision and leadership techniques
of a professional chef at the top of his technical game in a voice that is intelligent and polished.
Elaborated with concrete examples that bridge the gulf between philosophical understanding and meaningful
implementation in a real kitchen, these pages will prove invaluable to inspirational leaders of all sorts.
Chef Carroll explains how he uses his systems to schedule, empower people, and follow up in meaningful ways.
He creates high expectations, fosters a culture which values education, and builds accountability to the
entire team. All of this is developed with by a generosity of spirit to others that is characteristic
of the author’s warm humanity. Anyone seeking to build a team and achieve at a high level will find
Chef Carroll’s book a catalyst for positive change. I cannot recommend it highly enough for executive chefs,
sous chefs, cooks and culinary students.”
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-Gary Eaton
Program Chair, Culinary Arts
The Art Institute of Houston
“From time to time I buy my managing partners and chefs’ motivational books. Chef Charles’ book is my all time favorite
to pass to my partners. What Chef Charles’ has to say is the real thing. I never read a book more true to our industry.”
-Johnny Carrabba
Founder Carrabba’s Restaurant
“Chef Charles Carroll has captured the essence of TEAM and how to elevate performance of his entire staff.”
He is Finding Time to Make Others Great by spreading his philosophy in this outstanding book. I have been
able to take the ideas from his seminar and put them into practice in my kitchen. The key principles he
presents can be achieved if you just Find Time To Be GREAT! Chef Carroll is a fine example of leadership
and has made an impact on me and motivated me (and more importantly, those around me) to reach my potential
and achieve greatness.
-Chris Desens, CEC
Executive Chef
Racquet Club Ladue
St. Louis, Mo.
“The book is thoughtfully organized, logic and timeless, at all continuing level of a culinarian’s development
or for any discipline wishful of building a dynamic culture committed to exceptional performance.
It touches all core basics for success – personal commitment, passionate and sacrifice, and the
business senses of accountability, communication, empowerment, system and team, delivered in a comprehensive,
easy to read format.”
- David Meyers, President
David Meyers Associates
Master Club Advisors
“It is a concise, no-nonsense guide to getting the job done that I predict will set culinary operations
around the country humming along far more efficiently.”
- Chef John Folse, CEC, AAC
“Charles Carroll has written a down to earth, highly practical, and at times hilarious guidebook for
anyone working in a service industry. His personal wit and wisdom paired with tried and true recommended
techniques for leading a team and achieving excellence will benefit anyone who is fortunate enough to read
this original work.”
-Dr. James E. Griffin CEC, CCE
Vice President & Dean of Academic Affairs
“The book titled, Finding Time to be Great provides excellent insight from Executive Chef Charles Carroll
on important values such as culinary team building, leadership, motivational, inspirational and incentive
driven programs for the professional kitchen. This is a book that is needed in the culinary arts world.”
- Paul McVety
Dean Culinary Academics
College of Culinary Arts
Johnson & Wales University
“Chef Charles Carroll has written a must read for chefs looking for inspiration to develop, foster,
and motivate their kitchen staff. His approach in communicating leadership abilities are clear and
effective in any culinary operation looking for that edge of excellence. Chef Carroll’s successes in
the kitchen have been translated into words. This book is innovative and insightful for all.”
- Thomas Vaccaro
Associate Dean for Baking and Pastry
Culinary Institute of America
“This is a down to earth "how to do it" book by someone who knows what needs to be done and someone
who has done it. Your introduction clearly states what you plan to do and your following chapters
accomplish your goals. That is no small feat!” “You tease the reader with information, but my guess
is that the reader will want even more information.”
- Vince Durnan
Executive Director, Independent School
Association of Northern New England
“The sincerity and passion that you feel for the concept comes through like a strong beam of light man.”
“The simple direction in this book makes inspiration a reality.”
-William Discenzo
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