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The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.

In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels hi

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Book ID Asin: 0805046747
Book Title: The Making of a Chef: Mastering Heat at the Culinary Institute of America
Book Author: Michael Ruhlman
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $12.28
Book Format Name: Audiobook
Book Format Price: $0.00
Book Format Name: Hardcover
Book Format Price: $24.90
Book Format Name: Paperback
Book Format Price: $11.49
Book Format Name: MP3CD
Book Format Price: $14.12
Book Price: $24.90
Book Category: Books, Biographies & Memoirs, Professionals & Academics and unknown
Book Rating: 365 ratings

The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman Book Review

Name: SRaisch
Rating: 2.0 out of 5 stars
Title: Great book, TERRIBLE Audible edition
Date: Reviewed in the United States on February 14, 2019
Review: To be clear: I own the first print of this book. It's what inspired me to enroll in and go to the CIA back in 1999. I loved the book then so much that I asked every one of my chefs and instructors, the President of the CIA; the Vice President of the CIA and as many other administrators as I could, to sign my book. I've since had that book placed into a plastic case to keep it safe and protect it from dust and humidity.

I bought this Audible edition to go back through the book and re-live my experiences at the CIA. The editors should all be dragged out of their offices and shot! There are very long and unacceptable pauses in the middle sentences; the reader either cannot or does not properly pronounce even basic culinary turns like "Saute" which he prounces as Satay on a few occasions; or "Foie Gras" which he pronounces as "Foye Grass."

It's understandable that a narrator who is NOT in the business or who does not enjoy cooking nor has ever once watched a single cooking show episode might not know how to pronounce any of these words, but it is complete NOT understandable nor acceptable that the editors of this Audible version wouldn't coach the narrator on how to properly pronounce these words; would allow these explainable and unacceptable pauses to get through to publishing, or for all of the other little amateur errors noted.

As others reviewers have noted, the narrator never attempts to alter his voice in order to discern a second speaker, so the listener can easily become distracted or lose track of who is speaking and who is being spoken to.

That said, the material is VERY accurate and is directly in line with all of my experiences while at the CIA. Yes, you are fully expected to get to class even if there's a blizzard that dumps 9 feet of snow outside. As a chef, YOU GET THERE. You FIND A WAY. You MAKE IT HAPPEN.

Yes, a consomme is indeed deemed clear ONLY if you can read the date of a dime at the bottom of a gallon of consomme. Yes, Chef Pardus does speak and talk like he is written in real life. I have met him. He's an AWESOME and incredibly talented chef. I've meet almost every single one of the chefs listed in the book, and they're all portrayed 100% accurately, although Chef Sonnenschmidt is not, or at least, WAS not as rotund as he was described in this book. I've met the author: Michael Ruhlman, shook his hand, spoke to him for a short while at a book signing and then later, at one of the CIA restaurants when he was waiting for his table to be seated.

If you're a foodie, are considering enrolling in the CIA, or even considering getting into the Culinary Arts industry, I cannot encourage you to buy this book, in any edition (though you would probably be better off buying the printed copy and not the audible version) first!

Name: S.McClintock
Rating: 5.0 out of 5 stars
Title: Highly Recommended If You Care About Cooking
Date: Reviewed in the United States on September 21, 2017
Review: I've learned so much about cooking from Ruhlman's descriptions of his time in the CIA. For instance, I've learned from his website how to make stock. In this book, I learned how to identify the success of my stock by the mouth feel. Who would think you could learn something tactile from written words?!?

I've also bought several of the books he mentions (they were used in class or in the restaurants).

If you are familiar with Ruhlman's many books, you'll see the germination of them in this one. <3

Name: Amazon Customer
Rating: 5.0 out of 5 stars
Title: A passion for cooking!
Date: Reviewed in the United States on February 28, 2015
Review: 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.

Name: Stewie
Rating: 5.0 out of 5 stars
Title: An Inspiration
Date: Reviewed in the United States on January 15, 2022
Review: This book was very easy to read, despite the many times I had to refer to a dictionary or internet, and fast paced. I'm a fair home cook and I learned so much about technique, prep and process that I may become fair-to-middlin. One must love, or have at least have a huge interest in, cooking to enjoy this book. It's not for beginners (cooks that is, not readers) unless they have the passion to keep reaching. I know I'll read this again.

Name: Alan Reynolds
Rating: 5.0 out of 5 stars
Title: A must read for anyone who wants to be a Chef!
Date: Reviewed in the United States on February 10, 2014
Review: I love to cook. Always have, but never thought I could make enough money at it. Since retiring, I've found my passion in life, but I know I'll never be a chef - too old.
That having been said, THIS book is unique amongst all those books written by Chefs. Michael Ruhlman's unique approach - A writer who sets out to write about what it's like to be a student at CIA. Along the way we meet the people; students, instructors, and administrators of the school through in-depth interviews and recounted personal conversations the author has had with them. The author manages to put the reader there, conveying the intensity of each stage of the training of a young chef. Along the way, he discovers the dedication required of all cooks and chefs following a blizzard.
I HIGHLY RECOMMEND this book to anyone of any age interested in the culinary arts. I've been wanting to attend one of CIAs Culinary Bootcamps, but now I REALLY want to go!

Name: Kindle Customer
Rating: 5.0 out of 5 stars
Title: Great story of the world of cooks and food
Date: Reviewed in the United States on May 30, 2020
Review: Amazed by authors willingness to immerse himself in the hard work of food service to get and communicate the real story of the life in kitchens. Hard work and a hard life. I tried it myself but found it was not for me. I love food but commercial kitchens were way too demanding and the authors descrption of the physical demands and the effect of working in the heat and presure are dead on