Onay's review of The Making of a Chef: Mastering Heat at the Culinary Institute
The Making of a Chef: Mastering Heat at the Culinary Institute by Michael Ruhlman
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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