The Making of a Chef: Mastering Heat at the Culinary Institute of America
★
- ISBN13: 9780805089394
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description “well informed and heart, Ruhlman communicates the passion that underlies the acolyte to this precise and frantic profession.” The New York Times Book ReviewJust more than a decade ago, journalist Michael Ruhlman donned a jacket Head and houndstooth trousers control to join the students at the Culinary Institute of America, the oldest cooking school and most influential countries. But The Making of a leader is not only with a knife or slice of onion, is also on the nature and spirit of being a professional cook and people entering the profession. As Ruhlman, now an expert on the basics of cooking with their increasing mastery of skills their profession approved, you push… More>>
The Making of a Chef: Mastering Heat at the Culinary Institute of America
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December 18th, 2009 at 7:55 pm
A perfect book if you want an adolescent accounting of a personal experience. Two-dimensional (if that) writing, little real insight into the other characters, dull chronical of the experience. Look elsewhere.
December 18th, 2009 at 10:31 pm
I graduated from the CIA and respected this author’s attempt at explaining what a unique place it is. Keep in mind that he did not endure the entire program, but he gives an accurate account of his experience. I really enjoyed his detailed explanation of the cirriculum- there’s a lot to learn- and his profiles of the chefs who create chefs. You must read this book if you are even considering this profession.
December 19th, 2009 at 1:15 am
If you are in the culinary field or studying the profession, this book will give you a lot of information necessary to making a great chef. I not quite a professional chef, but want to take the National Board test on Sanitation, because it is require in my state. I highly recommend the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations by P. Leonardi and M. Heilman. It has very similar questions and problems that you deal with in the restaurant, like how to handle and properly store shellfish without food poisoning.
December 19th, 2009 at 4:11 am
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. Not only a great description of the trauma of cooking school, but many of the sections sound remarkably like a Marketplace training house!
December 19th, 2009 at 5:20 am
As an avid amateur cook and onetime kitchen gofer, I find it delightful and inspiring to read about the CIA, and the experiences of the students there. This is a book I return to again and again, when ever the daily round of feeding my family becomes dull or mundane – it reminds that 1) it could be worse and 2) of that (long lost in me) chef attitude of ‘get it done’.