THE RECIPE, by Olympic gold-medalist Chef Charles Carroll and New York Times bestselling author John David Mann, is 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. George Foreman, former world heavyweight champion, calls it “An instant classic.” Robin Sharma, bestselling author of The Monk Who Sold His Ferarri and The Leader Who Had No Title, calls it, “A little story about big ideas,” adding, “Read it and be transformed by its simple, noble truths.” My guest in this episode is the book’s co-author, Chef Charles Carroll, executive chef of the 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 incredible sense of family spirit and team morale 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 co-author John David Mann.
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