Customer Review

39 of 43 people found the following review helpful
5.0 out of 5 stars This book captures the true essence of culinary school., August 23, 1998
By A Customer
This review is from: The Making of a Chef: Mastering Heat at the Culinary Institute of America (Hardcover)
I loved this book it took me back to my days as a student at the Culinary School at Kendall College which was founded and started by CIA alum. I had gone back to school to change careers with the evening and part-time program Kendall offered. Being a chef is very demanding physically, emotionally, creatively and finacially. Despite my graduation almost two years ago I haven't quit my day job yet but I still have hope of breaking into the field further. The snow storm story reminded me of the time my roommate woke me up at 4:30 a.m. Because of the cold and snow her car wouldn't start and she had to get to her 5:00 a.m. pastry class come hell or high water. Yes, it did start at 5:00 a.m., how else do you have fresh sweet rolls for breakfast at 7:00 a.m.? I would have to drive her. That is the level of determination that exists. I also recall driving to class with blizzard-like conditions, after working all day and also rushing to my part-time internship in the middle of a summer heat wave to work in a kitchen that was about 110 degrees. I would recommend this book for anyone considering attending culinary school.
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A Customer