The Making of a Chef: Mastering Heat at the Culinary Institute of America

All my life, I've loved to cook. I love watching Top Chef, Iron Chef, Rachael Ray, Martha Stewart, really any show that has anything to do with cooking. So when I found Michael Ruhlman's The Making of a Chef, I figured it would be an interesting and at the very least, entertaining read. But alas, it was so much more than that. Michael Ruhlman takes you into the CIA and recreates the classes, the recipes, the teachers, the dialogues, the struggles and the triumphs of what it's like being a culinary student. You see these chefs on tv and it looks so glamorous, but being a good cook is a long, hard road. I love my profession and I wouldn't trade it for any other, but I love cooking as a hobby. I've being considering taking the Boot Camp course at the Culinary, just as a way of perfecting my skills and learning a bit more techniques and basics. And then I read this wonderful book: "Recipes were a dime a dozen. You could follow them for a hundred years and never learn to cook. I was after method; I wanted the physical experience of doing it, knowing what the food should look like, sound like, smell like, feel like while it cooked." It has convinced me to take the course, and while I may never be the great chef these students are, at the very least I know I'll enjoy cooking a whole lot more! I recommend this book for anyone who LOVES to cook!

This is an enjoyable and educational behind-the-scenes reporting of the Culinary Institute of America's training program. With my own son currently going through that experience, I can say that Ruhlman's description rings true. It's interesting to read the evolution of his feelings toward his teachers. He starts out loving his first in-kitchen instructor, Michael Pardus who teaches Skills. When he goes back to audit the final semester, he seems to idolize instructor Ron DeSantis, who comes across to me as a jerk. This may be a Stockholm Syndrome reaction by Ruhlman. I was happy to read at the end of the book that it was to Pardus that Ruhlman returned with fondest feelings, which seem to have been reciprocated. And when Ruhlman said "I know I'm a writer and not a cook", and Pardus replied, "Hey Michael, you're a cook. If you're working the grill station in American Bounty (one of the public restaurants at the CIA campus) on a Saturday afternoon, you're a cook," it resonated for how the students see themselves at that stage of their education.

I bought this book to compare Ruhlman's experiences in the CIA with my own in a similar institution in Argentina. While there is no comparison possible between both institutions -besides the similar curricula, the sheer difference in time involved is so huge as to make them completely different- it looks that we, culinary students, are of a similar cloth everywhere. I enjoyed the book, is a breezy read and has some interesting points. The debate on the 'I get here' attitude was very interesting.

Micheal, Dude. What? You're, like, supposedly a really good writer, right? I write. I get paid for it. I'm guess I'm doing something right. Yeah, and you're, like, into food, right? Well, food's into me, you could say. Huh? Yeah, I'm into food and cooking and all that. Why? Well, I was thinking: How's about you go to the CIA and, I don't know, write everything down. I mean, be a student, and report everything and I'll read it and then I'll know what it's like to be a student there. Write everything—everything—down? No no no. Not everything... Like you want me to make a note when I have to go to the— No. I mean, you know. Report. Just...you know! The experience! Make you feel like you're there, with me? Yeah! Exactly. Like, what are the students like and what they say. And what the professors do and say. If they're super cool, the teachers, you know just sort of let me know that you thought they were cool and the parts of the classes that really rocked your world. The parts that sucked. You know. Your experience! You're the writer! Come on, you seriously don't get what I'm asking you to do? Yeah, I get it. Bring you into the experience, so your memories of my experience will be very much like my memories of my experience. Like you were there with me. Right there, in the classes. Yeah! That's it! Can you pull that off, just by writing it the right way. Can you? I mean, that would be so cool! Sure, I can do that. And he did. And it's pretty great. UPDATE!!! I just realized that this book is secretly about Buddhism, and that the word "chef" doesn't mean "leader"; it means "follower."

This book was my introduction to Michael Ruhlman and now I'll never turn back. Seriously, this guy is a culinary writing genius. The thing I love about this book is that you actually go on the journey through culinary school with Ruhlman. His passion and enthusiasm are so clear and if you're a "food person" (I hate the word "foodie"), too, you'll actually feel his passion. This book is for anyone who feels extreme joy in food and has ever dreamed of going to culinary school, but knows they probably never will. Let Michael Ruhlman go for you. And then, make sure you check out his blog and his various columns. He writes with such passion that he often makes me cry (crying over food? Yes!). I can't say enough about this amazing writer and chef.

I have read many books on cooking as I m trying to learn more about cooking. This is the second book on Culinary Schools and by far the best if one wishes to know more about what it like to attend one and graduate. Michael Ruhlman is first a writer then a culinary expert. He spent several years taking notes, making journals and doing interviews with the Chefs. His hard work and time are evident especially in his interviews. The Culinary Institute of America is not an easy trip and lecture around a group of burners. It is hard work and prepares the students for their life as a cook on the line and a chef. You feel the ache in your own bones from the long hours on your feet. Ruhlman conveys the feelings and emotions of the students so well. It is almost as if the reader is in the class. If this is a subject that interests you. Get the book and experience it. And yes you do learn some tricks of the trade, but they are no short cuts in this school.

At first I had trouble getting into the book: slow, hard to follow, confusing, but once the bustle and action of the culinary unfolded I couldn't put the book down! Michael begins his quest to write about becoming a chef from a writers pov. Through the culinary his colleagues, teachers and he clearly distinguishes himself as a writer before a chef and treat him that so. In doing so, this book really does follow the author while he transforms and becomes a chef, while giving deep insight of the CIA and it's members and faculty. I wish however, the author would have illustrated and emphasized more the hardships, the highs and lows of the industry, but greatly enjoyed this book.

Like many people, I discovered I needed to be retrained and start a new career. This excellent book gives great insight to those of us considering entering the culinary world. Most trained chefs will not become the next Emeril. An excellent living doing a fascinating job in a world of food can be its own reward. With that in mind, this book explains why attending a good community college based culinary program might be a better idea than attending a super-pricey "name" school. Attending the Culinary Institute of American can set a student back around $75,000. While the "name" is nice, it is not necessary. This book reveals the day to day experiences a student has, but also illustrates how a good on the job training program plus additional "home" work by a motivated cook can help earn the title "chef".