The Making of a Chef: Mastering Heat at the Culinary Institute
by Michael Ruhlman
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Book Summary Information
Author: Michael RuhlmanEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1999-10-15
ISBN: 0805061738
Number of pages: 320
Publisher: Holt Paperbacks
Book Reviews of The Making of a Chef: Mastering Heat at the Culinary Institute
Book Review: Best read along with the CIA's "The Professional Chef" textbook
Summary: 5 Stars
Ruhlman's books are very good, but his blog is simply fantastic and has been for long time. There's no pretention in Ruhlman. He's not about vanity or bull or flash. His focus is on gastronomy, and it's a thread that runs through all his books starting with this one. Of all the famous American chefs, Ruhlman is the one guy I'd want to spend a week with. However, this book is best read side-by-side with the CIA's textbook, "The Professional Chef" (preferably 7th ed. or earlier). It follows that book throughout and it will illustrate all that Ruhlman writes about on any given day at the CIA.
This book is full of characters, and his descriptions are so clear and concise that as a reader, you appreciate the time he took to describe the people around him and the many moods they experienced. This book will make you want to indulge in his other books, too. I loved it.
Summary of The Making of a Chef: Mastering Heat at the Culinary Institute
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.
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