The Making of a Chef: Mastering Heat at the Culinary Institute
by Michael RuhlmanSign in to Goodreads to see your friends' reviews of this book.
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Read in March, 2006
recommends it for:
cooks and foodies
A first hand account of what it's like to attend the most prestigious culinary school in the U.S.--the Culinary Institute of America (CIA) in Hyde Park, NY. A good companion to Kitchen Confidential, The Making of a Chef reveals a lot about the macho, you work-until-you-keel-over culture of professional chefs, and provides some insight into how that culture is evolving as cooking becomes more of a glamour job rather than the back-breaking blue collar work it was always seen as in the past. It's...more
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Read in April, 2001
This is an excellent book! This book changed my life, caused me to change my career, and spurned me to dive right into the culinary world. This is a up close and personal, behind the scene look at the inner workings of the Culinary Institute of America at Greystone. The fact that the author is a writer and went there as research (not undercover and not with the intent to become a chef) allows for great storytelling and a knack for details but a little bit of separation that a person living and b...more
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Read in May, 1999
I read this book around the time I was able to get a some basic culinary education at CHIC in Chicago and Johnson & Wales in Miami (work-related -- I was never going to be a professional cook). This book is a very engaging and accurate account of what it's like to go to culinary school. If you enjoy food and cooking, you'll finish this book thinking you want to quit your job and go to culinary school. I knew I didn't have the physical stamina to go culinary school or become a chef but I a...more
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Read in August, 2007
recommends it for:
foodies
I like this book a lot. I like the author a lot. But it's not perfect. Just like many readers find the author's friend and colleague Bourdain rude and snobby -- I found Ruhlman a little dramatic, a little too proud -- to the point of exaggeration? -- but yet an honest writer on an honest quest. His blog shows that he has matured in his voice on the topic of food in American life and culture. The book works descriptively -- the images played out in my head with rich detail and luster. Like...more
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I have no dreams of becoming a professional chef, but this book gives a great look into the professional culinary world. Ruhlman is a wonderful journalist, taking you on what winds up being the ride of his life, cooking his way through a year of professional classes at the Culinary Institute of America and shadowing a group of students who will ultimately wind up as cooks in some of the country's most famed kitchens.
If you've ever wondered how those men and women back in the kitchen of your...more
If you've ever wondered how those men and women back in the kitchen of your...more
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Read in May, 2008
recommends it for:
foodies, chefs
It's an interesting tour of what it's like to go through the CIA. Made me want to go take the basic skills class there. Lively portraits are painted of the students and teachers. I have to admit though the only fault I found with the book is that Michael Ruhlman is a little too star struck with what he's doing. You get the feeling he wishes he were just a student doing it for real rather than just writing about it so the picture painted is a little rosy. An entertaining read nonetheless.
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Read in November, 2007
I would never have guessed I could be riveted on a chapter-long description of the elements of brown sauce, but here you have it! The book follows the experience of an incredibly adept author as he attends the Culinary Institute of American as a student. As someone who enjoys cooking, I found this book incredibly readable as well as a fascinating education in what kind of education the person in the kitchen at your favorite restaurant may have under their belt.
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Read in September, 2007
recommends it for:
Anyone who's considered going to culinary school
This book gives great insight into what it takes to work in a professional kitchen. I think Ruhlman could have done a better job of deciding if this would be an account of his personal journey or a subjective report. He sometimes came off as a child slipping in bits of self-praise throughout the book, but overall he managed to paint a pretty thorough picture of the culinary school scene. Definitely inspiring!
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Read in January, 2000
A nicely written book from a journalist who becomes a student at the CIA (Culinary Institute of America) to explore and experience the rigors of a chef's education.
I would think it is necessary read for someone who has ever considered switching careers to the food industry. I do know that personally I am not up to the stress decribed, but the book did give me a new appreciation for split pea soup.
I would think it is necessary read for someone who has ever considered switching careers to the food industry. I do know that personally I am not up to the stress decribed, but the book did give me a new appreciation for split pea soup.
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Read in February, 2006
My friend Omar, who is an amazing cook and will someday be a successful chef (he just needs to quit his stupid job . . .), gave me this book when I briefly considered culinary school.
I read this book and even as my mouth watered, I quickly put the kabash on ever putting myself through it. My education will come from Giada de Laurentis and her colleagues on the Food Network!
But great book!
I read this book and even as my mouth watered, I quickly put the kabash on ever putting myself through it. My education will come from Giada de Laurentis and her colleagues on the Food Network!
But great book!
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Read in August, 2007
recommends it for:
Anyone thinking about going to culinary school
The book detailed the exhausting schedule maintained by the students at the Culinary Institute of America. It illustrates very clearly the love and passion one has to have in order to become a chef.
It is very similar to an art in the sense that one becomes a dancer or an artist out of love for the art itself rather than any financial benefit.
It is very similar to an art in the sense that one becomes a dancer or an artist out of love for the art itself rather than any financial benefit.
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Read in March, 2008
I love books about cooking and food. Michael Ruhlman does a great job in bringing one into the experience of training at the Culinary Institute of America. I liked this book because it went into the technique that CIA students learn in addition to describing the experience. It did lag a bit at times though, but overall a good read.
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Read in January, 2008
If you ever wanted to be a chef, or just love reading about them this is a great one. You get to attend the Culinary Institue of America (CIA) through the eyes of Michael Ruhlman. You certainly develop a far deeper appreciation for the training and dedication these people go through. I wish I had the talent and the toughness too!
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Read in March, 2006
recommends it for:
those with culinary interests
This was a enjoyable look into what it means to attend culinary school and what it means to be a chef. This audiobook kept me interested even through detailed cookery lessons and food descriptions. I recommend this if you liked Kitchen Confidential by Anthony Bourdain or My Life in France by Julia Child ... or even Top Chef on TV.
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recommends it for:
foodies
I reread this book every couple of years, and love it every time. I guess I just like the idea of peeking inside what it takes to become a world-class chef. In addition, it inspires me to cook more. You can't read about all those lovely foods without wanting to eat more than my customary "bowl of pasta with butter and parmesan."
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Read in August, 2007
Nobody writes the industry like Ruhlman, with complete earnestness and a lack of bravado. Other writers try to understand food; Ruhlman tries to understand the people who create it. It's easy to be caught up in his passion for understanding what it means to be a cook and a chef. Well-written and well-paced.
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Read in March, 2008
Very interesting look at the Culinary Institute of America from the inside. Ruhlman's adulation of the CIA's president was a little irritating, but other than that I really got into the journey through the school's 2-year program. Plus, I learned the correct way to hold my chef's knife when chopping!
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Read in October, 2007
Holy cow was this a great book!! If you like cooking and have ever even thought about going to cooking school, you should read this book. I gleaned several GREAT cooking tips just from reading this book. It's wonderful and really gives you a peek into what it would be like at cooking school.
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Read in September, 2008
This is neither here nor there probably, but my brother John is a graduate of CIA and a very accomplished chef and cook.
This book was great. I'd start over at the beginning right now and read the whole thing again if I didn't have so many other books I want to read.
This book was great. I'd start over at the beginning right now and read the whole thing again if I didn't have so many other books I want to read.
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Read in March, 2008
This book was really great, but for someone without a strong interest in cooking, I can imagine it getting old pretty fast. Ruhlman is a great writer and his rocky trip through culinary school and insights into the people who are driven to cook, are worth the read.
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