The Making of a Chef: Mastering Heat at the Culinary Institute
by Michael Ruhlman
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Book Summary Information
Author: Michael RuhlmanEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1999-10-15
ISBN: 0805061738
Number of pages: 320
Publisher: Holt Paperbacks
Book Reviews of The Making of a Chef: Mastering Heat at the Culinary Institute
Book Review: What would it be like to study at the CIA? Now I know.
Summary: 4 Stars
I once heard someone describe "mastery" like this: "When you're a beginner at tennis, the ball comes at you like a meteor. You flail. You dive. Sometimes you get lucky and return the serve. For a master, though, there's time. Time for pacing and finesse. Time enough for the game." Although the subject is cooking, not tennis, it is this process -- from flailing to finesse -- which Michael Ruhlman details with enthralling immediacy and grace in The Making of a Chef: Mastering Heat at the Culinary Institute of America. How can one do an impossible number of things with an impeccable level of skill and an unreasonable commitment to perfection in a ridiculously small amount of time? How indeed. Like a lot of wannabe cooks, I've been fascinated for years by that legendary "other CIA". What would it be like to train there? Well, now I know. I'd be dead by the end of -- nope, by 3:00 p.m. on -- Day One. I got exhausted just reading about it. All those bones. All that precision chopping, stirring simmering, plating and serving. Fast. Faster. Too late! So much to learn. So much to do. Ruhlman brings it all to life and peoples the day-by-day experience with vital, engaging portraits of his fellow classmates and instructors. At the center of the action is the author himself, serious writer and serious cook, offered up for unflinching scrutiny: fears, foibles, failures, triumphs. I was sorry to come to the end of this book -- my time at the CIA was also up -- but when it was done, I went back to the beginning, reread the insurmountable tasks of Day One and compared them to the utterly insane challenges of the final week. And I said to myself, "Aw, a couple of pounds of mirepoix, a little stock -- that wasn't so bad." It was a taste of mastery.
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