OVERRIDE

The Making of a Chef

Mastering Heat at the Culinary Institute of America

Michael Ruhlman

Holt Paperbacks

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book ReviewJust 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.

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The Making of a Chef
Part ISkill DevelopmentSecret SharerThe bundle waiting for me on the couch had been secured with butcher's string and looked as ordinary as laundry. I tucked it beneath my arm and strode out of the office and through Roth Hall, the main building of the Culinary Institute of America, slipped into a bathroom, and closed myself off in the farthest stall. I removed my sweater and jeans and stuffed them into my leather shoulder briefcase. I untied the bundle, shook out one of two pairs of houndstooth-check trousers, and stepped into them, then buttoned the immaculately white,
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ABOUT THE AUTHOR

  • Michael Ruhlman

  • Michael Ruhlman is the author of twelve books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

  • Michael Ruhlman
    Michael Ruhlman
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The Making of a Chef

Mastering Heat at the Culinary Institute of America

Michael Ruhlman

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Holt Paperbacks

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