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 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
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
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
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 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
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
This is a 3-star book that I'm giving 4 stars to. Because it's exactly my interests, and because it really spoke to me and my level of culinary understanding, I enjoyed it to a 4 star level. But I think in point of fact it isn't more than a 3 star book. Part of that, if I'm honest, is that I was really annoyed at how poor the editing was. "Peak" instead of "peek", words that shouldn't have...more
Ruhlman's attention to detail is great, however, and for someone who wants a light read this is a great book.
Full disclosure: my stepfather is a CIA graduate and I have eaten in the Escoffier Room, so I am probably more interested in this book t...more
I love Ruhlman's focus on THE BROWN SAUCE as an obsessive narrative thread, and I love that he comes to acknowledge himself as a...more
The audiobook seems poorly produced with lots of odd pauses.
What I mean is, the author is taking an abridged version of the full cooking school at the Culinary Institute of America, and it truly is fascinating to climb inside the heads of people who all at once are chemists, artists, and at their core, cooks. It...more
(pg.52) "This is an inexact science, this is where the art comes in....You can't ever send out a product if it's not right," he continued...."...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