PDF Ebook The Making of a Chef: Mastering Heat at the Culinary Institute of America, by Michael Ruhlman
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The Making of a Chef: Mastering Heat at the Culinary Institute of America, by Michael Ruhlman
PDF Ebook The Making of a Chef: Mastering Heat at the Culinary Institute of America, by Michael Ruhlman
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Review
"Any reader who has ever wondered what it's like to be at the center of the cooking maelstrom of a fine restaurant will feel as hurried, harried, sweaty and ultimately as satisfied as a line cook at the end of a long shift with no complaints from the customers." ―The New York Times
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From the Back Cover
In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
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Product details
Paperback: 336 pages
Publisher: Holt Paperbacks; Second Edition, Revised edition (March 31, 2009)
Language: English
ISBN-10: 080508939X
ISBN-13: 978-0805089394
Product Dimensions:
5.6 x 0.9 x 7 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
154 customer reviews
Amazon Best Sellers Rank:
#63,787 in Books (See Top 100 in Books)
I am a college senior majoring in Broadcast Journalism. However, I've always had a fondness for cooking, and a sense of awe regarding professional chefs. In this book, Michael Ruhlman Goes behind the scenes at the CIA, recording the classes, instructors, and students. As one might expect, the focus here is primarily on the training of potential chefs. However, Ruhlman also spends some time thoroughout the book reflecting on his role as a journalist in the kitchen/school, and how his reporting sets himself apart from the skilled chef-instructors. This refelction is a point of interest to me, because as an aspiring newsman, I have to do some research about my story assignments so that I sound somewhat informed while on air, in print, etc. Ruhlman has to deal emotionally and mentally with the idea that he can't truly be a chef, but only go through the motions (more or less), even if he really wants to be one deep down inside. He also has some refelections and thoughts on a cooking career that are quite interesting, and I would imagine, accurate (I don't want to spoil anything) I quick, easy to follow book for foodies, journalisits, and the curious. Pick it up!
To be clear: I own the first print of this book. It's what inspired me to enroll in and go to the CIA back in 1999. I loved the book then so much that I asked every one of my chefs and instructors, the President of the CIA; the Vice President of the CIA and as many other administrators as I could, to sign my book. I've since had that book placed into a plastic case to keep it safe and protect it from dust and humidity.I bought this Audible edition to go back through the book and re-live my experiences at the CIA. The editors should all be dragged out of their offices and shot! There are very long and unacceptable pauses in the middle sentences; the reader either cannot or does not properly pronounce even basic culinary turns like "Saute" which he prounces as Satay on a few occasions; or "Foie Gras" which he pronounces as "Foye Grass."It's understandable that a narrator who is NOT in the business or who does not enjoy cooking nor has ever once watched a single cooking show episode might not know how to pronounce any of these words, but it is complete NOT understandable nor acceptable that the editors of this Audible version wouldn't coach the narrator on how to properly pronounce these words; would allow these explainable and unacceptable pauses to get through to publishing, or for all of the other little amateur errors noted.As others reviewers have noted, the narrator never attempts to alter his voice in order to discern a second speaker, so the listener can easily become distracted or lose track of who is speaking and who is being spoken to.That said, the material is VERY accurate and is directly in line with all of my experiences while at the CIA. Yes, you are fully expected to get to class even if there's a blizzard that dumps 9 feet of snow outside. As a chef, YOU GET THERE. You FIND A WAY. You MAKE IT HAPPEN.Yes, a consomme is indeed deemed clear ONLY if you can read the date of a dime at the bottom of a gallon of consomme. Yes, Chef Pardus does speak and talk like he is written in real life. I have met him. He's an AWESOME and incredibly talented chef. I've meet almost every single one of the chefs listed in the book, and they're all portrayed 100% accurately, although Chef Sonnenschmidt is not, or at least, WAS not as rotund as he was described in this book. I've met the author: Michael Ruhlman, shook his hand, spoke to him for a short while at a book signing and then later, at one of the CIA restaurants when he was waiting for his table to be seated.If you're a foodie, are considering enrolling in the CIA, or even considering getting into the Culinary Arts industry, I cannot encourage you to buy this book, in any edition (though you would probably be better off buying the printed copy and not the audible version) first!
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 several years taking notes, making journals and doing interviews with the Chefs. His hard work and time are evident especially in his interviews. The Culinary Institute of America is not an easy trip and lecture around a group of burners. It is hard work and prepares the students for their life as a cook on the line and a chef. You feel the ache in your own bones from the long hours on your feet. Ruhlman conveys the feelings and emotions of the students so well. It is almost as if the reader is in the class. If this is a subject that interests you. Get the book and experience it. And yes you do learn some tricks of the trade, but they are no short cuts in this school.
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 approach - A writer who sets out to write about what it's like to be a student at CIA. Along the way we meet the people; students, instructors, and administrators of the school through in-depth interviews and recounted personal conversations the author has had with them. The author manages to put the reader there, conveying the intensity of each stage of the training of a young chef. Along the way, he discovers the dedication required of all cooks and chefs following a blizzard.I HIGHLY RECOMMEND this book to anyone of any age interested in the culinary arts. I've been wanting to attend one of CIAs Culinary Bootcamps, but now I REALLY want to go!
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