User:ChefCharlesCarroll/sandbox

ABOUT
Award winning author, Inspirational Speaker, Producer, Culinary Olympic Gold Medalist, and Podcaster Chef Charles Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas.

Chef Carroll takes pride in mentoring students, which led him to write the award winning “Leadership Lessons from a Chef: Finding Time to be Great”, “Tasting Success: Your Guide to Becoming a Professional Chef”, and most recently published, “The Recipe”co-authored with John David Mann, on shelves October 17th, 2017.

He has spent his previous years traveling around the United States and the world including, but not limited to: Ireland, Norway, Germany, Switzerland, Iceland, Portugal, Turkey, Chile, Korea, Paris, South Africa, Afghanistan, Greece, India, Hong Kong, Malaysia, Singapore, Macao, and Canada mentoring, sharing, and presenting his messages to culinary students, chefs, industry professionals and executives, and the United States military personnel. His influence and inspiration has helped thousands of individuals reach their full potential, and strive to be the best they can be.

EARLY CAREER
As a 1985 graduate of the Culinary Institute of America, Chef Carroll began his career at the Balsams Grand Resort Hotel, a four-star four-diamond resort located in Dixville Notch, New Hampshire. There, he worked his way up to his first Executive Chef position, and also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.

Not too long after, he moved on to serve as the Executive Chef for the Oak Hill Country Club, rated the number seventeenth Country Club in the United States and is home of the Ryder Cup, U.S. Amateur, U.S. Open, U.S. Senior Open, and PGA Championship.

In 2000, Chef made the leap to the south to join the River Oaks Country Club Culinary team in Houston, TX as Executive Chef. The establishment enjoys the reputation of being one of the top Country Clubs in the United States with 1700 members and 75 culinary team members.

BUSINESS PROFESSIONAL
As a professional speaker, Chef Carroll has been a guest at hundreds of events to include ACF meetings, regional and national conventions, culinary classes, colleges and universities, and multiple private and public businesses and corporations.

He has served on many Boards and Committees to include; President to the Board of Trusties of the LeNotre Culinary Institute, Secretary Treasurer of the Les Amis d’ Escoffier Society Houston , appointed chairman of ACF certification appeals committee (2008) and appointed chairman of the World Association of Chef’s Society (WACS) world congress held in the year of 2012 in Daejeon, Korea and Norway 2014. In 2014, Chef Carroll was named Vice President of World Association of Chefs Society, an organization that encompasses over 10 million chefs and 108 countries, then in 2015, Chef Carroll was named President and served in that position for 2 years. Also in 2015, he was inducted as an honorary member into the Indian Federation of Chefs Association (IFCA), The Chefs Association in Argentina, and The Northern Chefs Clubs of Greece. He currently sits on the Worldchefs Board as Past President.

In January of 2018 Chef Carroll Created Recipe Productions LLC to manage all video, audio, books, and movie projects to include, but not limited to: "The Recipe a Story of Loss, Love, and the Ingredients of greatness", "The Recipe the Movie", "The Recipe" T.V. documentary, "The Life Story of Chef Hugo Ortega", along with a few other TBA projects.

THE RECIPE A STORY OF LOSS, LOVE, AND THE INGREDIENTS OF GREATNESS
Chef Carroll Co-Authored with John David Mann to write a very heartfelt story, " The Recipe: A Story Of Loss, Love, and The Ingredients of Greatness". Since the Publication of the book, the story has taken many different shapes.

Luis Guzman and son/ CEO of Pink Rose Pictures, Cemi Guzman, have taken a special interest into the book and are developing further plans to bring the book to life on the big screen.

Chef Carroll has completed the sizzle reel for The Recipe the T.V. documentary series in July of 2018, and is currently making a path for the rest of the show. The show will be featuring the heart, soul, and journey of a chef who survived against all odds.

The Recipe Podcast is the latest trans-media platform of The Recipe story. The podcast has multiple inspiring journeys and a peek into the back story of celebrity and other hospitality individual's paths to success.

== THE RECIPE PODCAST == The Recipe Podcast had taken on three different shows, The Recipe Podcast, Celebrity Secrets To A Successful Life, The Recipe UNPLUGGED, and Gourmet Club Live. Recently, The Recipe Podcast has made it to the top 50 podcasts on ITunes ranking no. 39 in Society & Culture on October, 25, 2018.

Each Show is different and has it's own quirks. The Recipe Podcast Celebrity Secrets To A Successful Life is a podcast about getting to the root and the back story that leads to the success of a wide variety of celebrities. To name a few Chef Carroll has hosted: Gary Kubiak, Luis Guzmán, George Foreman IV, Graham Elliot, Anthony "rumble" Johnson, Phil Collen, Lou Hotlz, Victor Ortiz, and many more guests reveal their path to success.

The Recipe UNPLUGGED is the fun, quirky, and a bit edgy show where Chef Carroll and his Co-hosts talk about what's trending and sometimes current events, which is live-streamed.

Gourmet Club Live is the newest show, and is also live-streamed. GCL is all about the hottest people in the hospitality industry featuring chefs and other game-changing individuals. Some of the people Chef Carroll has hosted include: Michael Mina, James Beard Award Winner Hugo Ortega & Ruben Ortega, Markus Glocker, Robert Del Grande, Kiran Verma, Chris Shepherd, John Tesar, and Johnny Hernandez to name a few.

The Recipe Podcast has also been hitting the road covering some great events including the Worldchefs Association for Chef Societies Congress in Kuala Lumpur, Malaysia and Chef's Roll's A Night In The Hill-country with more scheduled to come.

HONORS & ACCOMPLISHMENTS
Chef Carroll has served on eight United States Culinary Olympic National Teams. ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel Switzerland, which placed third in the world; and was Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition; Team USA 2000 national team which received 4 gold and one silver in the world Culinary Olympics held in Germany; 2004 Manager of the United States Regional Team which captured third in the world and the best in the world Category B; and as a Coach for the 2008 United States Culinary Olympic National Team.

Charles has received over ninety national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times from four decades (1989, 1999, 2005 and 2014). In 1993, Charles was selected by The James Beard Foundation as one of the Great Country Inn Chefs and was awarded Educator of the Year by the ACFEI. He received the Central Regional “Good Taste Award” in 2006 and Sharing Culinary Traditions Award from the American Academy of Chefs as well as the regional and national winner of the Chef’s professionalism Award in 2008. He has been nominated twice for ACF regional Chef of the Year. Since the year 2000, he has been inducted into the World Master Chefs Association (2000), the American Academy of Chefs (2001), the Confrerie de la Chaine des Rotisseurs (2002), and the Honorable order of the Golden Toque (2005).

Chef has also had the pleasure of being honored at several colleges and universities. He is the recipient of the Distinguished Visiting Author Award presented to him by Johnson and Wales University, as well as Distinguished Visiting Chef by Sullivan College and honored by Grand Rapids Community College, New England Culinary Institute and Paul Smiths College; and received the Lifetime Achievement Award by Cordon d’ Or and the Crystal Icon Award by the International Special Events Society. He was most recently awarded with the title of Ambassador for the Culinary Institute of America (CIA).

OPERATION HOT
One of Chef Carroll’s most proud moments was creating and producing “Operation HOT” (Honoring Our Troops) in 2011, and again in 2013. Chef Carroll put together a team of 21 celebrities and support team, raised $450,000, assembled 30,000 lbs of show gear, produced a total of 8 shows (2 Vegas Style), and fed 8,000 troops a home cooked meal in the middle of a war zone in Afghanistan. For his collective efforts in organizing these events, Chef Carroll was recognized by 5 past U.S. Presidents, and invited to the White House. In September of 2013 he was presented with The Honorable Order of Saint Martin Award, given to him by the Army for his significant contributions to soldiers based in the Middle East.