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Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. --This text refers to an out of print or unavailable edition of this title.
I enjoyed the book, is a breezy read and has some interesting points.
All in all, I think the author did a wonderful job describing the frustrations and joys, the triumphs and tragedys of high-level cooking.
This is also an absolute must read for anyone interested in actually attending CIA or an equivalent cooking school.
Masterful, almost a documentary, Ruhlman makes the reader feel like they are with him at the Culinary Institute, widening our understanding of the profession and what it takes to... Read morePublished 9 days ago by Alton Harewood
An interesting insider's look at the CIA. I'm not a cook by craft but enjoyed learning the lingo and protocols. My respect for chefs has increased ten fold!Published 29 days ago by Holly E. Wirth
I can't say what it is about Ruhlman's writing that I like so much, but he just pulls me in. This story had be turning pages from front to back, almost without stopping. Read morePublished 1 month ago by Daniel Rimmelzwaan
I bought this book to compare Ruhlman's experiences in the CIA with my own in a similar institution in Argentina. Read morePublished 3 months ago by Emilio Desimoni
Knowing a graduate and visiting teacher of the American Culinary Institute ["ACI"], Ruhlman's description of the curricula and his experience there gives the reader a... Read morePublished 4 months ago by MacadamiaMac
This was given me as a gift because I am somewhat of a foodie. The story of an author who asked a friend if he could attend a class at CIA so that he could write and... Read morePublished 5 months ago by kk
This book is an compelling look at what goes on during the training of students at the Culinary Institute of America.
I found it a fast read and hard to put down.
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. Read morePublished 7 months ago by Alan Reynolds
It is rare that I read a book more than once. I've read The Making of a Chef three times and have been richly rewarded each time. Read morePublished 8 months ago by Irena Chalmers