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A review by bminch
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman
4.0
If you have any interest in attending culinary school, especially the Culinary Institute of America, I highly recommend this book, it gives good insight into what a culinary student encounters during their time at school. As someone who would love to attend culinary school, some of the situations the students face makes me second guess if I could handle it. It still sounds like fun and a great experience overall.
That being said, the author mentions many times that he is a writer and does not participate in some of the curriculum the students partake in, which made me wonder what happened to those students during those few weeks/months that the author was not involved. Although, I am not sure if a true culinary student could write in such a descriptive way as Ruhlman does.
He does give good insight into the teachers and fellow students and their reasons for pursuing a career in the culinary world. I enjoyed reading how some of the teachers came to be teachers at the CIA and some of their background in the culinary world.
That being said, the author mentions many times that he is a writer and does not participate in some of the curriculum the students partake in, which made me wonder what happened to those students during those few weeks/months that the author was not involved. Although, I am not sure if a true culinary student could write in such a descriptive way as Ruhlman does.
He does give good insight into the teachers and fellow students and their reasons for pursuing a career in the culinary world. I enjoyed reading how some of the teachers came to be teachers at the CIA and some of their background in the culinary world.