- Audible Audio Edition
- Listening Length: 12 hours and 14 minutes
- Program Type: Audiobook
- Version: Unabridged
- Publisher: Blackstone Audio, Inc.
- Audible.com Release Date: December 10, 2000
- Whispersync for Voice: Ready
- Language: English
- ASIN: B000056MLC
- Amazon Best Sellers Rank:
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Making of a Chef: Mastering Heat at the Culinary Institute of America Audiobook – Unabridged
What other items do customers buy after viewing this item?
Would you like to tell us about a lower price?
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I've also bought several of the books he mentions (they were used in class or in the restaurants).
If you are familiar with Ruhlman's many books, you'll see the germination of them in this one. <3
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!
THe downside to this book is it's editing: The book occasionally present a sentence that somehow escaped the editors blue pencil, a sentence that simply does not fit in the paragraph, or even worse, a sentence that is non-sensical. In addition, the book will ocasionally say something like "Ryan says that ..." assuming you remember who Ryan is from a single introduction twenty or more pages ago.
Other than that, the only things that I can think of that would have improved the book would be if the author had described in more detail all four of the CIA's restaurants, and the early parts of the course like meat fabrication, Wines, etc.
By the way, I will be taking a course (an intensive one-week "boot camp") at the CIA in January, and may provide more insight when I return, assuming I live through the 13-14 hour days I have been promised (7:00 AM until 8:00 or 9:00 PM)!
OK, I survived my week of boot camp (classes and dinner ran from 7:00 AM until about 9:30 or 10:00 PM, with a short break from 4:30-6:00 PM), plus another week called "Career Discovery for Adults", a course intended for people considering changing careers. Yes, I may be attending the CIA! So, how does the book appear now? Even better.
I met many of the chefs mentioned in the book, and think that Ruhlman did an excellent job in describing them. He also described the facilites very well (it's COLD there in January!). I can also testify that Ruhlmans assertions in countering a reviewer "from NY" were correct. He (Ruhlman) did attend several classes in their entirety and then sat in for at least several days each in all the others. He did take the tests and practicals. I obtained this information from the Chef Instructors in whose classes Ruhlman sat.
The one thing that I did not get from the book as much as I did in person was how much these Chef Instructors LOVE food, and the intensity of that love. These people sweat the smallest details because they love the food so much, and know it can be served at perfection. It really is their standard, perfection. I have attended other cooking schools, and this is the difference at the CIA. Food can be cooked and served perfectly, so why not do it perfectly every time?
All in all, an excellent read, highly recommended.
More specifically, the author takes us through the CIA, from weeks spent in Sanitation and Skills and a plethora of other courses, to one week in the best restaurant in the Culinary Institute's portfolio. Along the way, we learn about the hard-charging personalities who become Chefs (with a capital "C"), we hear alot about different kinds of food (and what it takes to prepare them really WELL), and, above all, we become inspired to get more deeply involved with whatever we are doing in the kitchen. Even if it is just our own home kitchen.
The world of great cooking is theatrical and exacting and a lot of darn hard work. There are only three ways to learn about the premier training ground for this fabulous profession: pay a ton of money and become a student there, take a tour if you are visiting in the area, or buy this book.
Or, for that matter, do all three. But start with the book.
Buy it now.
Most recent customer reviews
anything written by Michael Ruhlman!!!