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A fascinating behind the scenes look...
at what is required to make it through and excel in America's premier culinary school - the C.I.A. This book is certainly a must read for anyone who has ever entertained notions of taking their home-chef skills a notch further into the world of professional cookery. The information and tales found within will surely scare away potential students who will certainly be in the shock of their lives when confronted with 120 degree kitchens and the uncesasing pressure to turn over 8 plates in 4 minutes (with exacting presicion and perfection, mind you) all while hot splattering grease, insults and angry elbows attempt to jostle you away from focus. Certainly 'Kitchen Confidential,' and this one makes for a holy-duo of sorts for anyone and everyone who has/is currently/knows someone attending a culinary program - if this book doesn't force you to re-think a career plan it will, at the very least, leave you with a further sense of awe and respect for those who endeavour daily in it. bon apetit! Excellent insight on the CIA Being curious about becoming a chef I found this book and read it cover to cover without stopping. I found the book to be a great look inside a CA school and it answered many questions that I had as to whether or not I would be able to cut it at one of these schools. I give the book 5 stars because it was extremely informative on the aspect of the CIA and tells readers how they would progress through the school should they decide to enroll. Mighty tasty! Why are you here? Are you interested in this subject? Then buy it. It's 11 bucks and an absolutely magnetic read. Talk about a deal. More specifically, the author takes us through the CIA, from weeks spent in Sanitation and Skills and a plethora of other courses, to one week in the best restaurant in the Culinary Institute's portfolio. Along the way, we learn about the hard-charging personalities who become Chefs (with a capital "C"), we hear alot about different kinds of food (and what it takes to prepare them really WELL), and, above all, we become inspired to get more deeply involved with whatever we are doing in the kitchen. Even if it is just our own home kitchen. The world of great cooking is theatrical and exacting and a lot of darn hard work. There are only three ways to learn about the premier training ground for this fabulous profession: pay a ton of money and become a student there, take a tour if you are visiting in the area, or buy this book. Or, for that matter, do all three. But start with the book. Buy it now. Perfect for up and coming culinary students This book tells all about what it takes to be a great chef. All the long hours in the kitchen, putting soul and love into food and showing how to appeal to one of the greatest physical sensations, which is taste. I found this book to be very interesting and fun to read. I am a culinary student and also highly advise getting the following which is on amazon: Study Guide for Baking: Key Review Questions and Answers with Explanations ISBN: 0974328707 Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations ISBN: 0974328715 The last two books helped me immensely with my culinary baking classes. In fact, I got very high grades with the aid of these two books. The author seems to know the type of questions asked on school exams. Making of a Professional Chef is definitely a book for any aspiring chef. A very good professional cooking book. If you are in the culinary field or studying the profession, this book will give you a lot of information necessary to making a great chef. I not quite a professional chef, but want to take the National Board test on Sanitation, because it is require in my state. I highly recommend the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations by P. Leonardi and M. Heilman. It has very similar questions and problems that you deal with in the restaurant, like how to handle and properly store shellfish without food poisoning. | |
