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

" Ruhlman enrolls at the Culinary Institute of America to experience what it's like to learn to be a cook/chef. To say its not easy is an understatement. He says that he "wanted to know what happens to you when you learn to cook, what it means to be a cook and a chef, and to know what the world of professional cooking has to tell us about food and cooking generally." I enjoyed how he portrayed life at the CIA, the constant pressure to be the best you can be, so that cooks are ready for the incredibly fast paced, exhausting lives these people have chosen. Fascinating! "

" A must read for any aspiring chef! "

" I just can't see what all the fuss is about. I found it repetitive, rather priggish, and kinda dull. "

" If you have ever wondered what it is like to go to the Culinary Institute of America to become a chef, this is the roadmap. Each module of training is in 6-week increments built on the skills necessary to work in a kitchen. As you learn each skill, you are required to build your mastery with speed so that you can finish a course of items within a prescribed time, and be able to fix anything (short of burning food) to get a full course of meals out to your customers at the same time, beautifully displayed, delicious and at the correct temperature. After reading this book I had to buy the CIA textbook, which is another amazing book! "

" The Making of a Chef made me want to quit my job and go to cooking school (which in reality is not the best plan on earth given that I just had a baby a little over 4 months ago). Ruhlman does an excellent job in this book going into detail about what it is like to be a student at the Culinary Institute of America (CIA). His food descriptions are mouth watering and his descriptions of the curriculum made the CIA sound like a good deal of hard work. "

" If you ever wondered how elite chefs learn to make such exquisite food, this is the book for you. Home cooks and aspiring foodies will love The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman. "

" Story of progressing through Culinary Institute of America "

" Although it is out dated on how the CIA operates now, it's still a great idea of how culinary school works. "

" This book was great! It is really inspiring and things they talk about can be applied to many professions. "

" A highly readable and educational (but not TOO much) look at what it's like to be trained at the Culinary Institute of America. This is a great read, especially for foodies. "

" Interesting book about becoming a Chef. "

" A bit dry but somewhat interesting look at being a student at the CIA. "

" Anyone who is thinking of becoming a chef should read this - then head for the hills. Amazing what goes on in kitchens. jk "

" brings the rigors and realities of the nation's most demanding culinary school to life. "

" informative / thorough / eurocentric / essentialist "

" THE best book I've read so far about the culinary school experience. The author shares amazing real-life insights to why and how people choose cooking as a profession. I could read this book several times and continually come away with something new. "

" I want to be at the service of a potato, too. "

" Absolutely fascinating look at the world of professional cooking. "

" Very good insight into how chefs think, what drives them and what it takes to become a chef. "

" This is a great book if you want an insiders view of what it is like in the CIA's cooking school... "

" Great narrative about the CIA, but his constant talk of brown roux was bizarre and, at times, annoying. "

" A fun read! The writer, a reporter, goes to cooking school full-time (for a while) and thrives in the heat of a professional kitchen. Some tidbits about the why's and how's of learning how to cook. "

" Read about half of this before my brother started CIA and had fun finishing it as he went through- we had some great conversations as took the same classes with a lot of the same chefs. "Mise en place" has become a personal mantra... "

" Michale Ruhlman provides a behind the scene look at the Culinary Institute of America in upstate New York. "

" As a foodie, i loved Ruhlman's trek through the Culinary Institute. He's a great writer, and his images are vivid and interesting. Totally worth it if you like books like Heat or Kitchen Confidential. "

" Highly recommend this book. It gives an insight to what the aspiring chefs go through while in the CIA. Their dedication and passion are truly admirable and inspiring.:) "

" A highly readable and educational (but not TOO much) look at what it's like to be trained at the Culinary Institute of America. This is a great read, especially for foodies. "

" This is interesting, but goes very indepth into actual cooking knowledge so at times becomes difficult to read if you do not get excited about 10 pages on how to make a good stock. But still entertaining and certainly a learning experience. "

" If you ever wondered what it's like to train to be a cook/chef, this is a book for you! "

" brings the rigors and realities of the nation's most demanding culinary school to life. "

" Must read for anyone with a curiosity of what its like in the restaurant industry or for anyone attempting to pursue it as a trade or career move or opportunity. "

" Fantastic book! You learn what culinary school is all about and get a real feel for the life of a professional chef. "

" I enjoyed this inside look at what students go through at the CIA. "

" Reading a book like this makes me want to cook. Have to say I learned new procedures. "

" It's official . . . I WILL NOT be attending culinary school. I can't finish it and put myself through the torture of what could be. "

" It's official . . . I WILL NOT be attending culinary school. I can't finish it and put myself through the torture of what could be. "

" Very enjoyable tale of a writer working his way through one of the top culinary schools in the world. Fascinating behind the scenes stuff along with interesting details on various cooking processes and techniques. Highly recommended for fans of books like Kitchen Confidential and Heat. "

" from what i remember i enjoyed it. It was at a time in my life where i needed a kick in the ass to become what i am now. with that said, if you like reading about kitchens, read this! "

" Great book! If you ever wondered what it takes to become a real chef, this is the book for you! Ruhlman gives a detailed view into the path through the CIA (Culinary Institute of America). "

" Damn but these people work hard! Don't they ever go home? "

" I've often wondered what it would be like to go to Culinary school, and Mr. Ruhlman provides some excellent insight on that subject in this book. Ruhlman writes well and focuses both on the school experience and the chefs who teach there. "

" As a Culinary School graduate, I loved this book however I think that it appeals to a wide audience. It gives us an inside look into what it takes to create and serve really good food; it's not as easy as it looks - or tastes! "

" These books helped me confirm my decision to attend the Culinary Institute of America in January. "

" For those who have daydreamed about becoming a chef, about making beautiful and tasty dishes, about how fun life would be if cooking was your career... this book is a great eyeopener! "

" The best of the series "

" I enjoyed the book, but really wasn't too interested in the topic. I like to cook, I love behind the scenes chef stuff, but I didn't need this much detail. But, I think I should give one of his other books a try. "

" A writer goes through the CIA and learns to become a cook. Kudos to my cousin Aaron for surviving this! "

" If you ever thought about attending the CIA you should read this first. Ruhlman thoroughly but interestingly describes how tough it is to become a chef. "

" I think the average person would find this book rather boring but I found it fascinating to learn about the education of chefs at the C.I.A. (ie. Culinary Institute of America). It's a whole different world. "

" This book made me want to go to culinary school... but if you're not interested in cooking, you will likely find the lengthy discussions on making a perfect stock mind-numbing. "

" Although it is out dated on how the CIA operates now, it's still a great idea of how culinary school works. "

" This is interesting, but goes very indepth into actual cooking knowledge so at times becomes difficult to read if you do not get excited about 10 pages on how to make a good stock. But still entertaining and certainly a learning experience. "

" Food again...it's one of my favorite topics. "

" As a foodie, i loved Ruhlman's trek through the Culinary Institute. He's a great writer, and his images are vivid and interesting. Totally worth it if you like books like Heat or Kitchen Confidential. "

" I was sad when I finished this book because I couldn't read it anymore. I loved it. "

" First cookbook I've gotten in a long while that I've started on page one and read straight through. I find it difficult to give the 5 stars because I haven't made one thing from the book yet. Soon though, hopefully soon. "

" Yummy!!!! In all the ways possible. "

" informative / thorough / eurocentric / essentialist "

" The pleasures and pitfalls of culinary school at the CIA, retold by a seasoned writer who has since made an entire new career out of food writing. Tremendous stuff! "

" In some perverse way, it makes me want to enroll. "

" Great narrative about the CIA, but his constant talk of brown roux was bizarre and, at times, annoying. "

" Very clear book re technique. I may buy this one. I am certainly not 'done' reading this one. "

" Amazing reference on all things salted and cured "

" I wish I could give it 6 stars "

" After working at a culinary school for several years, I think that this book provides an excellent insight into the gauntlet of culinary education. My only complaint is that the author only went through the motions of a culinary education, rather than immersing himself fully, as the students do. "

" One of my favorite cook books... who can say no to preserved meats? "

" Someday I would like to have a kitchen large enough to grind, smoke and preserve all the amazing recipes in this book. "

" I'm not a huge nonfiction fan, but I really enjoyed this. "

" Interesting - I'd love to eat at one of the CIA restaurants! Not so sure about the selection of episodes he chose to tell. Preferred "Ratio" by the same author, but then again, that is basically a cookbook (but it seems to be better written!). "

" Not as good as I had been hoping for. Though it sure makes you want to go to Hyde Park to eat at the CIA restaurant. "

" A fascinating account of what it takes to be a chef. I had no idea! "

" Was torn between 4 and 5 stars on this one. It didn't hit me on an emotional level as it has for some, but I found the information fascinating, and further found the book difficult to put down once I picked it up. "

" Everything I ever wanted to know about preserving meat, fish, and fowl. How to whack, grind, chop, salt, brine, smoke, dry and otherwise create the yummiest meat, fish, and poultry. "

" This is the result of Ruhlman meeting Brian Polcyn while Polcyn was taking the Master chef's Exam. It is a fantastic read and I highly recommend this for anyone in the field or hobbyists that love food and are willing to try some advanced preparations and cooking techniques. "

" This is one of the best books on the subject of curing meats. Kinda hard to say anything different, but Michael Rhulman is GREAT. I recommend his blog as well. "

" Dave REALLY LOVES this book - curing and smoking meat. He said this is one to BUY... "

" Yummy. I totally want to make all these recipes. Not many pictures, as I recall. <br/> <br/>Also includes a vague recipe on making lard. :D "

" Haven't made anything from the recipes in this book, but the reading was fascinating. Lots of commentary on each recipe, detailed technique sections. Enjoyable to read. "

" while not the most used, and also not the most successful, this is my favorite cookbook. everytime something works it creates serious pride. "