The Making of a Chef: Mastering Heat at the Culinary Institute of America

Front Cover
Macmillan, Mar 31, 2009 - Biography & Autobiography - 305 pages
9 Reviews

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review

Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

What people are saying - Write a review

User ratings

5 stars
4
4 stars
4
3 stars
1
2 stars
0
1 star
0

LibraryThing Review

User Review  - cissa - LibraryThing

I love Ruhlman's thoughtful writing, especially when it involved food and cooking. This was no exception! I would recommend this book to anyone who is thinking about cooking professionally. While ... Read full review

LibraryThing Review

User Review  - gmmoney - LibraryThing

I decided to read this after reading Ruhlman's latest, "Ratios." It's a compelling read about working through the culinary program at CIA, but it also delves into ruminations about quality that ... Read full review

Other editions - View all

About the author (2009)

Michael Ruhlman is the author of more than a dozen books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

Bibliographic information