A review by pepperfool
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman

5.0

A fantastic read. Mr. Ruhlman with his no-nonsense writing style introduces you to what it's like to enroll in the Culinary Institute of America (CIA) New York, and then on to work in restaurants. As a personal chef, this is one of the top food/cooking book's i've read. In writing this book, he met Thomas Keller whom he went on to co-write Kellers book Bouchon.