Scan barcode
jwsg's review against another edition
5.0
I love "behind the scenes" kind of books and this is a brilliant member of its class.
charsiew21's review against another edition
5.0
In my current binge on food-related books, this book conveyed most clearly what it means to have a passion for food.
girlnouns's review against another edition
3.0
The Making of A Chef is a detailed look into the Culinary Institute of America through the eyes of Michael Ruhlman. He self identifies as a journalist more than as a chef which leads into an interesting conversation of what it means to be a chef, who can be a chef and how does one becomes a chef. He covers a wide array of the people he meets and their backstory, with his various relationships being my favorite part of the book. How other people grow and mature over their own struggles at culinary school is the high point but the monotony of the book sometimes sours the whole experience.
Reading the book just felt like a list. Names, ingredients, recipes, actions all seem to be repeated over and over again and filled a good amount of the content. I give it a 3 out of 5.
Reading the book just felt like a list. Names, ingredients, recipes, actions all seem to be repeated over and over again and filled a good amount of the content. I give it a 3 out of 5.
remsreads's review against another edition
informative
inspiring
slow-paced
3.5
Had to read this for my Culinary class. Not as bad as i thought, super informative but also a few useless chapters
sjj169's review against another edition
4.0
I'm a food lover, I love talking about it, reading about it, preparing it, and yes, eating it. Chefs? They are some of my rock stars.
I recently picked up Michael Ruhlman's book [b:Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook|11972889|Ruhlman's Twenty The Ideas and Techniques that Will Make You a Better Cook|Michael Ruhlman|https://d.gr-assets.com/books/1348534265s/11972889.jpg|16935854] from the library and loved how he takes the simplest food items and actually makes you think about them.
In 1996 Ruhlman enters the Culinary Institute of America aka the CIA as a student. They know he is writing a book based on his experiences there but he gets the same criticism's he would face as an average student. I didn't see any of the chef instructors and being too harsh though. They demanded perfection and you understood what they wanted from the beginning.
As a chubby little foodie this book was a mecca of just rolled up wonderfulness. I worked in a few local restaurants in my teenage and early 20's but not to the level of the fine dining experiences that this book lets you get a glimpse of. I think in a different life I would have headed this way. I tend to obsess about food, the why's of why it is used the way it is and how to take simple food and make it taste better than that dish that you pop into the oven out of the freezer.
This book gives Ruhlman's experiences with that. He seems to keep wanting to point out to his fellow classmates that he is a writer, not a cook. But along the time in the school he realizes that he is a damn fine cook.
This book gives insight to the beginning of meals: from stock, to butchering the meats, to chopping vegetables. All that stuff that you never think about when eating away from home.
I loved it because it gave me a glimpse of a career that I covet.
I recently picked up Michael Ruhlman's book [b:Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook|11972889|Ruhlman's Twenty The Ideas and Techniques that Will Make You a Better Cook|Michael Ruhlman|https://d.gr-assets.com/books/1348534265s/11972889.jpg|16935854] from the library and loved how he takes the simplest food items and actually makes you think about them.
In 1996 Ruhlman enters the Culinary Institute of America aka the CIA as a student. They know he is writing a book based on his experiences there but he gets the same criticism's he would face as an average student. I didn't see any of the chef instructors and being too harsh though. They demanded perfection and you understood what they wanted from the beginning.
As a chubby little foodie this book was a mecca of just rolled up wonderfulness. I worked in a few local restaurants in my teenage and early 20's but not to the level of the fine dining experiences that this book lets you get a glimpse of. I think in a different life I would have headed this way. I tend to obsess about food, the why's of why it is used the way it is and how to take simple food and make it taste better than that dish that you pop into the oven out of the freezer.
This book gives Ruhlman's experiences with that. He seems to keep wanting to point out to his fellow classmates that he is a writer, not a cook. But along the time in the school he realizes that he is a damn fine cook.
This book gives insight to the beginning of meals: from stock, to butchering the meats, to chopping vegetables. All that stuff that you never think about when eating away from home.
I loved it because it gave me a glimpse of a career that I covet.
blueskygreentreesyellowsun's review against another edition
4.0
There was a certain amount of jumping around within some of the day-to-day stories that I found distracting. Otherwise a really terrific book.
lit_chick's review against another edition
4.0
I decided to read this after reading Ruhlman's latest, "Ratios." It's a compelling read about working through the culinary program at CIA, but it also delves into ruminations about quality that reminded me of "Zen and the Art of Motorcycle Maintenance." The passion with which these chefs teach is inspiring, not only for cooking but may be applied to whatever you are passionate about. Not only was this a good book exploring American cooking, the CIA experience and cooking in general, but it inspires me to apply these principles of perfection and passion into my own life and work.
jwitth's review against another edition
emotional
hopeful
inspiring
reflective
medium-paced
5.0
Incredible read. Changed my entire perspective on the restaurant industry and cooking.
xtina005's review against another edition
3.0
I wanted this book to be something it sadly was not. While it was an interesting look at the inner workings of the Culinary Institute circa 1995, I did not find it that inspiring; it didn't make me want to go and COOK something.
kteasley's review against another edition
4.0
Very interesting book that gives you a glimpse of the classes and training curriculum of the Culinary Institute of America (CIA). The book is a bit dated (The one I got came from a 1997 edition that was prior to the internet. I'm very curious to see how the class has changed.