The Making of a Chef: Mastering Heat at the Culinary Institute of America
"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.
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Review: The Making of a Chef: Mastering Heat at the Culinary Institute of AmericaUser Review - Sarah Hoffman - Goodreads
This is a super fun, quick read - perfect for the summer. A writer goes 'undercover' at the CIA and becomes a cook in the process. Ruhlman is a very engaging writer and I'd recommend this book to anyone needing a little kitchen inspiration. Read full review
Review: The Making of a Chef: Mastering Heat at the Culinary Institute of AmericaUser Review - pianogal - Goodreads
I really liked this one for as long as it took me to get through it. Now I want to go to culinary school. Sigh. If only I were independently wealthy... The only thing that's not my favorite about ... Read full review
The Formative Kitchens
Keepers of the Food
Part Second Year
The CIA Curriculum