The making of a chef
Subtitle: mastering heat at the Culinary Institute of America
By: Michael Ruhlman.
Edition: Rev. ed.
Publisher: Henry Holt and Company
Published: 2009
Place of publication: New York
Language: eng
Format: Paperback
Number of pages: 305
ISBN-13: 9780805089394
Subjects: Ruhlman, Michael, -- 1963-; Culinary Institute of America; Cooks -- United States -- Biography
Genres: Biography.
Description: 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.

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
Table of contents: title: Introduction; title: Part 1 : Skill development.; title: Secret sharer; title: Routine; title: Day eight; title: Brown sauce; title: The storm; title: The making of Chef Pardus; title: You understand what I am saying?; title: A system of values; title: Roux decree; title: Part 2 : The formative kitchens.; title: Introduction to hot foods; title: Lunch cookery and the burnt parsnip; title: President Metz; title: Part 3 : Keepers of the food.; title: Garde manger; title: The second-term practical; title: Bewitched; title: Externship; title: Part 4 : Second year.; title: Thermal death point; title: St. Andrew's Cafe; title: St. Andrew's kitchen; title: Taste; title: Part 5 : Bounty.; title: Theater of perfection; title: The American Bounty Restaurant; title: Afterword : Benediction; title: Appendix : The CIA curriculum