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

A passion for cooking! Amazon Customer I have read many books on cooking as I m trying to learn more about cooking. This is the second book on Culinary Schools and by far the best if one wishes to know more about what it like to attend one and graduate. Michael Ruhlman is first a writer then a culinary expert. He spent . Alan Reynolds said A must read for anyone who wants to be a Chef!. I love to cook. Always have, but never thought I could make enough money at it. Since retiring, I've found my passion in life, but I know I'll never be a chef - too old.That having been said, THIS book is unique amongst all those books written by Chefs. Michael Ruhlman's unique app. "What Michael Ruhlman captures in this book (and in his other books on culinary training and practice) is the personality of the" according to Stephen Mark Eure. Having trained in the culinary arts myself, I know the technical and theoretical details of just about every classical cooking and baking technique there is. What Michael Ruhlman captures in this book (and in his other books on culinary training and practice) is the personality of

Ruhlamn has the writerly skills to make the education of a chef a visceral experience. 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. And when a few things go wrong, the earth begins to wobble on its axis. Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. 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 had something to do with potatoes a grand-uncle had e

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."The New York Times Book ReviewJust 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 Ruhlmannow an expert on the fundamentals of cookingrecounts 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.