The Making of a Chef: Mastering Heat at the Culinary Institute of America — Michael Ruhlman
Through Mr. Ruhlman’s book, I experienced what life at the Culinary must be like. It gave me an appreciation for the planning, commitment, dedication, and stamina that today’s culinary professionals must embody. It is clear that Mr. Ruhlman enjoyed his time at the Culinary and he reports fairly and accurately. Because of my background in educational administration, the pace of education (students gradutating to be replaced with new students every three weeks!) was most astounding to me, as was the sheer volume of food generated by the institution. Mr. Ruhlman is to be commended on capturing the life of a student of culinary education. This book should be required reading for all those considering a career in culinary arts.