The Making of a Chef: Mastering Heat at the Culinary Institute of America
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review
Just 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 sc
I recently picked up Michael Ruhlman's book Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook from the library and loved how he takes the simplest food items and actually makes you think about them.
In 1996 Ruhlman enters the Culinary Institute of America aka the CIA as a student. They know he is writing a book based on his experiences the ...more
Michael Ruhlman did most of the course both training to be a chef and writing about it as a journalist and so the book is rich with personalities and anecdotes.
Molecular gastronomy is not something that the CIA has mu ...more
Ruhlman is a writer who went to chef school (at the Culinary Institute of America, America's premiere cooking school) to write about it, but one of his teachers told him he wasn't a real chef. This pissed Ruhlman off, so he decided to prove he could become a real chef, and he went through the whole program with ...more
And, most importantly, it is thoroughly enjoyable although conveying tons of cooking information. No wonder I love it.
I have never before been so engaged in a subject, literally hanging on every word. I mean who wouldn't be interested in the best rue to use for making the consummate brown sauce??!?!! All right, I know that most of you wouldn't, but to me, that was fascinating. Told with interesting anecdotes and insightful musings, Ruhlman paint ...more
The Making Of A Chef is a very amusing book in places, i.e. his fellow students explaining why they're in school, "I'm not good at anything else", "I thought it would keep me out of trouble", sounding like a bunch of enlisted men in the Army and realizing it wasn't as easy as they th ...more
Also, I'm not particularly impressed with the audio version. It's been entertaining while I'm cleaning my apartment or knitting and such, but the reader's voice is kind of irritating and not really very emotional, or at least doe ...more
I think foodies think that living to eat automatically makes them somehow knowledgeable about food — you know, just because they like to stuff their gobs and eat a lot of both good and bad things.
I refuse to call myself a foodie because what I respect is different from a simple appreciation of good food — it’s the process that goes into growing food and getting it to the table.
When you read Michael Ruhlman’s “The ...more
Many things in the world of food, however, have changed significantly. In the 90's, food wasn't intellectualized beyond the small sphere of bay area hippies who championed farm-to-table operations. That's not just speculatio ...more
The only thing that's not my favorite about Ruhlman's books is that he breaks them up into almost completely unrelated sections. You keep having to recommit each time the section changes. Not bad, just a little unexpected.
That being said, the author mentions many times that he is a writer and does not par ...more
All became clear with this book. Ruhlman spent half a year researching the CIA (Culinary Institute of America). Long before immersion memoirs or stunt non-fiction became so popula ...more
The author did a good job describing the conversations and the details regarding the classes and the lectures involved in the institute, but I wish he would have explained a little more a ...more
Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a se ...more