In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Charles Carroll, CEC, AAC, Executive Chef of River Oaks Country Club in Houston, Texas.
River Oaks CC’s Executive Chef, Charles Carroll, discusses the club’s recent snack bar renovation, best practices for new menu rollouts, labor challenges, what he looks for in new hires, River Oaks CC’s green beret sous chef program, and how he maintains his busy work/life balance.
“You have to find that thing that makes you jump out of bed in the morning,” says Carroll. “Everyone has something, and if you don’t know what that is, then life can be miserable.”
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