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Very Enjoyable
I thought this was a creative look at the culinary world. It starts out from an outsider's perspective who is then transformed into an insider who views the world forever differently. I read this a while ago while I was still in culinary school and completely identified with his trials, failures, successes and discoveries. This was a very good read and I enjoyed it. Outstanding book for chefs or wanna-be-chefs! I loved this book. Recently, I decided to make a career change into the culinary industry, and this was the first book I read after that decision. It was awesome! I was even more excited about becoming a chef after reading it. It is very detailed about the experiences of a student going to the CIA, and Michael Ruhlman writes very well. He even makes the various methods to create a brown sauce interesting. Definitely for anyone that wants to be a chef. Conversely, probably not for people not already interested in learning what it takes to be a chef. I loved it. What It Really Takes ... One can probably forgive Michael Ruhlman for being a bit obsessive. This volume pairs with his `Soul of a Chef' to provide a veritable one-two punch of cook training voyeurism; he has covered this field with skill and obvious enthusiasm. Between the two books I doubt he leaves any stone unturned in describing the various joys and horrors of modern culinary indoctrination. I'll also give him visionary credit: this particular book dates from 1997 - a full nine years before Bill Buford published his abused-apprentice tome `Heat', whose success will do doubt spawn dozens of ridiculous imitations. Anyone writing seriously about chef training now appears almost automatically indebted to Mr. Ruhlman. And no wonder: the premise here is almost too good for any aspiring chef. The author goes undercover posing as a student at the Culinary Institute of America (CIA)--arguably the best culinary training school in the country, if not the world. (Only the teachers and administrators know his true identity and purpose.) The book often reads like cleaned-up notes from his various adventures--and that's really where the attraction lies. If you find being a virtual student at CIA potentially attractive, I suspect you'll love `The Making of a Chef'; Ruhlman not only give you what it's like, he truly gives you how it feels. A stark example clarifies the emotions involved: apparently the weather during our hero's winter semester at CIA was the worst in years: many feet of snow dumped regularly. (The campus is in the Hudson Valley in New York State). At one juncture Ruhlman ponders not coming in to class--he's expected for an important test--due to the weather. And one of his teachers--after quietly hearing his decision--lets him have it over the phone: "We're different," he said. "We get there. It's part of what makes us a chef." (I strongly suspect Ruhlman chose his title from this exchange.) I was quiet. "We like it that way. That's why this place (CIA) never shuts down. And we're teaching the students this." The author learns quickly from this airing-out: "This is a physical world. The food is either finished at six o'clock or it's not. ... It wasn't simply that excuses were not accepted here--excuses had no meaning at all." (Italics mine.) The detail here is nothing short of astounding. The cast of characters at CIA--from stock specialists to obsessives on bread cultures--never disappoint because we see what makes them tick and why each believes the work he's doing--and teaching--is important. And by taking us into this world and showing us just how passionate the teachers and students are we--at least those of us who love good cooking--also see its importance. This is a hard world but everyone loves being there. I found the best part of the author's style--and he's no slouch in general--came from the colorful way he showed me where that love come from in each individual he encounters. Still, `Making' is not perfect. Ruhlman sets out a strict curriculum format--plowing through each semester, each class in chronological order--and never varies, making for a few dull interludes and redundancies. It's not an awful setup, but some variation would have been welcome; the author clearly loves some aspects of his visit (grill station, bread-making) more than others. Of course, ultimately Michael Ruhlman is not a chef or even a chef-in-training. He's a journalist, and no matter how immersed he becomes in CIA's world we never lose sight of his voyeurism. This perspective has a few downsides, e.g., any tension about failing or even displeasing a teacher has to be conveyed second-hand through his fellow student's experiences. But I found the detachment ultimately very successful. I didn't want to know what's it's like to be a CIA student in the sense of getting inside anyone's head. I wanted to know what rigors must be overcome by anyone to even begin the journey of becoming a top-line chef. And `The Making of a Chef' was a hugely instructive and entertaining guide. recommended to my fans Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. Not only a great description of the trauma of cooking school, but many of the sections sound remarkably like a Marketplace training house! Excellent portrayal of the culinary school experience... This author is an excellent writer...his portrayal of his experience at the CIA is so real, you feel like you're going through the process with him. This book as well as "Soul of a Chef" are must reads for those who want to enter the culinary field. Otherwise, it's a fun and interesting read. | |
