The making of a chef

mastering heat at the Culinary Institute of America

Paperback

English language

Published July 27, 2009 by Henry Holt and Company.

ISBN:
978-0-8050-8939-4
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OCLC Number:
243544810

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Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman -- now an expert on the fundamentals of cooking -- recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record. - Publisher.

5 editions

Subjects

  • Ruhlman, Michael, -- 1963-
  • Culinary Institute of America
  • Cooks -- United States -- Biography