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| The Making of a Chef: Mastering Heat at the Culinary Institute | 
 enlarge | Author: Michael Ruhlman
Publisher: Holt Paperbacks
Category: Book
List Price: $17.00
Buy Used: $3.95
You Save: $13.05 (77%)
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Avg. Customer Rating:  101 reviews
Sales Rank: 10950
Media: Paperback
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 0.3
Dimensions (in): 9.1 x 6 x 1.1
ISBN: 0805061738
Dewey Decimal Number: 641.5092
EAN: 9780805061734
ASIN: 0805061738
Publication Date: October 15, 1999
Availability: Usually ships in 1-2 business days
Condition: Good Condition, some cover/edge wear, THANK YOU FOR SHOPPING WITH AMAZON!
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| Customer Reviews:
 Answers to our questions about the C.I.A. October 12, 2004
5 out of 5 found this review helpful
This is an exceptional "read". My 18 year-old-son will be entering the C.I.A. in the bachelor's program, November, 2004. Food has been his passion since he was standing on a chair helping me (his mother) in the kitchen. Michael Ruhlman's books, this title and "The Soul of a Chef", have explained more about the workings of the Culinary Institute of America than any other research including a visit to the Hyde Park campus. For this we are very greatful. I have purchased several copies of this book and given them to friends, co-workers and relatives so that they might have some idea of what our son will encounter at the C.I.A. and everyone has given the book a great review. Thank you, Mr. Ruhlman!
Easy, Fascinating Read August 25, 2004
4 out of 4 found this review helpful
I am a college senior majoring in Broadcast Journalism. However, I've always had a fondness for cooking, and a sense of awe regarding professional chefs. In this book, Michael Ruhlman Goes behind the scenes at the CIA, recording the classes, instructors, and students. As one might expect, the focus here is primarily on the training of potential chefs.
However, Ruhlman also spends some time thoroughout the book reflecting on his role as a journalist in the kitchen/school, and how his reporting sets himself apart from the skilled chef-instructors. This refelction is a point of interest to me, because as an aspiring newsman, I have to do some research about my story assignments so that I sound somewhat informed while on air, in print, etc. Ruhlman has to deal emotionally and mentally with the idea that he can't truly be a chef, but only go through the motions (more or less), even if he really wants to be one deep down inside. He also has some refelections and thoughts on a cooking career that are quite interesting, and I would imagine, accurate (I don't want to spoil anything)
I quick, easy to follow book for foodies, journalisits, and the curious. Pick it up!
 You'll love it, or hate it August 16, 2004
2 out of 2 found this review helpful
I really enjoyed this book. So much so, that I recommended it to several friends. These friends either raved about it, recommending it to others, or couldn't even finish it.
I think that the writing style is the reason for this. The book is written in a very journalistic style, which can be heavy-going in full book length, and some people just can't get by this. If you can, though, the content of the book is a fascinating enough "behind the scenes" look at the CIA and the world of the chef.
One minor disappointment in the book is that several students we meet early on are abandoned by the end. We wonder what happened to them -- a quick follow up at the end of the book would have served well.
Still, there's enough here, that, if you rise about the style, even a non-foodie like me will find plenty to like.
 Must read for foodies, might be too dense for others August 1, 2004
Before saying much about The Making of a Chef: Mastering Heat at the Culinary Institute, I have to encourage the select audience that this book appeals to that they should go ahead and read it. If you're thinking of attending culinary school, particularly one that practices the French way of doing things, this book is fairly requisite. For the rest of us though, I think you'd have to be a "foodie" to truly enjoy Michael Ruhlman's book. It's not that it's poorly written. The second half in particular flows very smoothly. The extent to which Ruhlman documented his time spent at Culinary Institute of America (CIA) is just a bit dense for the casual reader.
The book starts off rather abruptly and I wasn't actually aware that Ruhlman wasn't anymore than a student at the beginning. He actually followed a group of students and spent varying lengths of time with them along their two year program. In a way, I felt this detracted from the effectiveness of the book. I could have been roped in more if he had actually been a student and could offer greater insight into how this experience affected a future career. This is somewhat padded later on as he questions whether or not he is truly a cook, and not just a journalist.
Returning to the density factor, the descriptions of classes at CIA and their accompanied dishes and preparatory demands are wonderful . . . if you care. I personally feel a bit more enlighted to know what consomme is, or how a brown sauce is properly prepared (with brown, not blond, roux), and I've always wondered the formal name for the collection of carrot, onion, and celery that's carmelized before making a number of things (mirepoix).
Also, I found it neat that he interviewed all his instructor-chefs along the way. Ruhlman's interest in the subject matter can never be questioned. In fact, as I read the sections which covered these interviews, I wondered how he was perceived by the faculty at CIA. Ruhlman almost portrays his interviewees as being a bit disinterested in their questioner's zeal. It's reminiscent of a rock journalist trying to question a hardened musician who just isn't as "stoked" anymore about talking chord progressions or great albums. I wonder if the chef-instructors really care about the brown roux that Ruhlman feels is so important.
At certain points throughout the book, particularly the afore-implied first half, some higher quality editing would have been in order. No particular complaints; it just seemed to stumble at many points throughout. Ruhlman's growing comfortability with his surounding's might have been responsible. I'm guessing someone could have craftily chopped 50 pages from here though, and no harm would have been done.
An Accurate Portrayal of Life at the C.I.A. June 25, 2004
5 out of 5 found this review helpful
As a proud graduate of the Culinary Institute of America, and having attended the C.I.A. at the same time as the author, I can attest to the accuracy of this book. I had several of the same chef/instructors as did the author. (That's Certified Master Chef Ron DiSantis, a culinary badass, in the foreground of the cover photo)The book shows the demanding schedule required of those who wish to attend the hands down best cooking school in America, and possibly the world. It should be required reading for all who want to cook for a living. I like that Ruhlman goes into detail about the life philosophy of "Mise en Place", French for Things in Place. The term, in its strictest sense, means to have all of your ingredients chopped up and arranged logically, all of your pots, pans, and utensils ready to go. In a more general way, it means to be organized and professional. Good term, that. Anyway, it's a good peek into the kitchen. Enjoy!
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