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A partial list of recent presentations, culinary demos and clients includes:
Portugal Chefs Association and Culinary Olympic Team, Hotel Fag Skolen Stavanger Norway, The Ireland
Chefs Association, Boston University, Paul Smiths College, Penn College, Nichols State University,
LeNotre Culinary Institute, The Art Institute of Houston, Multiple National and Regional American
Culinary Federation Conventions, University of New Hampshire, St. Johnsbury Academy, The Sagamore Resort,
The Balsams Grand Resort, The Greenbrier Resort, The Mount Washington Resort, Ohio Culinary Instructors
Association, Club Managers Association
“Charles,
I recently attended your seminar at the 3rd annual Club Chef’s Institute at The Greenbrier. I found your topic,
“Finding time to be great” very inspiring. It was most gratifying to hear a professional such as you, reaffirming my
thought process. I am now more motivated to implement procedures here at the club such as delegating projects to my
culinary team, and starting the “gold ticket” program for the stewarding staff.
Another area that you touched on that was rewarding, is that many members of our culinary team do not know what our
goals are to be successful. Before I defined my goals to them, I thought it would be beneficial if I knew their goals.
I recently had my team list three personal and three professional goals as well as one department enhancing idea. It
forced everyone to evaluate themselves. I now will help them achieve their goals and in turn they will help me succeed.
You emphasized the point of “just DO something”. I appreciate the time you spent putting the information together. ”
Sincerely,
Chef Robert Fasce CEC
Rolling Rock Club
Ligonier, PA
“Chef Carroll,
Thanks so much for sharing your thoughts on Greatness & Leadership. You presentation helped re-kindle
the fire and drive home the importance of what you are doing everyday.”
Thank You,
Lenny Scranton, CEC
Vice President, Culinary & Vending Services
Morrison Healthcare Food Services
“Chef Carroll;
I wanted to thank you again for your wonderful presentation. I've been trying to implement all of the great ideas
I took away from the 90 minutes I shared with you.
I'm an officer for the ACF-RI Junior chapter at my school, Johnson & Wales University.
If you could please forward me your presentation I would love to study it, and share it with the leadership
committee (officers) before our first meeting in the fall.
Again, please accept my warmest thanks for the insight into being such a good person, boss, and Chef.”
Gastronomically yours,
Eagle Scout Andrew H. B. Greene
Vice President
Johnson & Wales University
Providence, Rhode Island
“Good morning Chef,
I assisted to the seminar you presented in the ACF National Conventions, It was great.
As we then talked, I would like to have a copy of you presentation.
I got appointed Executive Chef of the Summit Club in Fort Wayne, Indiana three month ago and being
this my first Executive Chef position I want to work hard and raise the bar.
Thanks a lot for your presentations and I hope to hear from you soon.”
Eduardo Castillo.
“Chef Carroll,.
My name is Tim Michitsch and I am a culinary educator in a state of the art vocational school in Ohio.
You absolutely achieved your goals for your presentation at the ACF convention. I brought back several
ideas from your workshop and I am proud to say that I already do some of the things that you had commented on.
Excellence is an ongoing process. Thank you for bringing it to the conference to share. From the moment
I walked into the room with the uplifting music and famous quotes prjected on the screen I could hardly
wait for your presentation to begin.
Thank you again for sharing your outstanding presentation.”
Sincerely,
Timothy Michitsch, CEC, CCE, AAC
“Chef,
I want to thank you for an extraordinary seminar at the 2006 National convention!
It was by far my favorite seminar that I was able to attend during the week.
It was extremely well prepared and very dynamically presented. You were entertaining and really
gave us some incredible material. I left very excited about what you had talked about. “
Thank you very much,
Don Sanchez
Executive Chef
Smith Building Catering Services
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