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

Fit for Foodie

Nice book for anyone contemplating culinary school. Although a bit outdated at this point in time it still provides insight on the inner workings of the CIA. Enjoyable read for anyone who has a passion for food.

Effectively Translating the Language of Professional Cooks

The Making of a Chef: Mastering Heat at the Culinary Institute is a revelation to food-lovers and aspiring cooks of what goes on in a professional kitchen. Immersed in the Culinary Institute for six months, Michael Ruhlman effectively translates the cook's jargon of technique and skill into a language that everyone can understand. Ruhlman also touches upon the essential qualities beyond the cook's passion for food: consistency, curiosity and the capacity to evolve.

A "PAPER CHASE" FOR CHEF WANNABES

At first, this author might seem a bit nutso, but you have to admire his determination, to uproot his family just to get the story. On further reading, it's the gourmet's ultimate dream, being able to "audit" the full Culinary Institute oif America's (CIA) course. The story as such is straightforward, coming-of-age, education-of-a-pro stuff, with professors with personality, students with personality, tasks with personality. This author then shows us his personality, his passion for pitch-perfect technique, and his own obsession(s) with stocks and sauces -- the basis for all classic cuisine. This is a wild, fun ride, interesting and wondrous.

Could not put this down!!

This book was utterly, totally fascinating. I was a cook at a seasonal conference center for 4 years, learning as I went along. I can totally relate to this book. As well as writing about the culinary school, Ruhlman also writes about the chefs and students, so the reader really gets involved in this wonderful book. If you have any interest in cooking, read this book. It is a book you will want to read again and again!!!

Fabulous!

Ruhlman's delightful account of his days at the CIA dismayed me only because I can't be there now! Reading this book I could smell the consomme as the 'raft' floated to the top and feel the refreshing coolness of the bake shop. The Making of a Chef was an easy and fun read for anyone interested in the Culinary Institute of America. It gave me a better idea of what the school is like than the information session that was held in my home town!

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