Rating: 
Summary: Written for all Chef wannabe's like me
Review: Not often does one get insight into a profession without going through the prep and experience of personal experience. Here we do that in pro cooking through the journalistic skill of Ruhlaman. This is compelling.
Rating: 
Summary: UPDATED - Excellent book, well written, poorly edited
Review: All in all, I think the author did a wonderful job describing the frustrations and joys, the triumphs and tragedys of high-level cooking. His descriptions of Erica in particular, and her struggles, make meel feel like I know her. I enjoyed this book so much, I started to reread the book the day after I finished it.If I liked it so much, you ask, why only four stars? In a word, editing: The book occasionally present a sentence that somehow escaped the editors blue pencil, a sentence that simply does not fit in the paragraph, or even worse, a sentence that is non-sensical. In addition, the book will ocasionally say something like "Ryan says that ..." assuming you remember who Ryan is from a single introduction ten or more pages ago. Other than that, the only things that I can think of that would have improved the book would be if the author had described in more detail all four of the CIA's restaurants, and the early parts of the course like meat fabrication, Wines, etc. By the way, I will be taking a course (an intensive one-week "boot camp") at the CIA in January, and may provide more insight when I return, assuming I live through the 13-14 hour days I have been promised (7:00 AM until 8:00 or 9:00 PM)! UPDATED INFORMATION OK, I survived my week of boot camp (classes and dinner ran from 7:00 AM until about 9:30 or 10:00 PM, with a short break around 4:30-6:00 PM), plus another week called "Career Discovery for Adults", a course intended for people considering changing careers. Yes, I may be attending the CIA! So, how does the book appear now? Even better. I met many of the chefs mentioned in the book, and think that Ruhlman did an excellent job in describing them. He also described the facilites very well (it's COLD there in January!). I can also testify that Ruhlmans assertions in countering a reviewer "from NY" were correct. He (Ruhlman) did attend several classes (Skills Development I believe) in their entirety and then sat in on many others. He did take tests and practicals. I obtained this information from the Chef Instructors in whose classes Ruhlman sat. The one thing that I did not get from the book as much as I did in person was how much these Chef Instructors LOVE food, and the intensity of that love. These people sweat the smallest details because they love the food so much, and know it can be served at perfection. It really is their standard, perfection. I have attended other cooking schools, and this is the difference at the CIA. Food can be cooked and served perfectly, so why not do it perfectly every time? All in all, an excellent read, highly recommended.
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Summary: Future CIA students - read!
Review: Wow, what a great book! This book was given to my 20 year old son by his mentor chef just days after being accepted for the CIA program. What an incredible look into the school and the curriculm. After reading it cover to cover twice - he finally parted with it long enough for his dad and I to read it too. You have no idea how much better we felt sending our son clear across the country, knowing almost EXACTLY what he'd be going through, step by step. We now own two copies - one with us here in Washington State and one with our student in Hyde Park, NY. He's been in classes since June and says the book is right on the money. Also been great fun for him to expereince the different chef instructors that he'd read about in the book. Thank you Michael. You have no idea how jealous my friends are that there's not a book such as this about the colleges their kids are attending. Also loved "Soul" just as much. Who knows, maybe our CIA student will be taking that test someday in the future too!
Rating:
Summary: Fascinating, entertaining, enthralling
Review: Fascinating look into the life at the Culinary Institute of America, and more generally, inside the professional food service industry. Although I love to cook and bake, I had strong suspicions that turning my avocation into my vocation would be a terrible mistake. This book confirmed those suspicions in the most entertaining way possible. I enjoyed this tremendously.
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Summary: Could not put it down!
Review: I was given this book as a "must read" upon expressing interest in attending culinary school. It is a page by page detailed guide to the CIA, the "Harvard" of cooking schools, with characters that grow on you. It is honest--at times I was not sure I'd be able to stand the heat--but now I'm ready more than ever to start this new career.
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Summary: You think you want to be a chef?
Review: I couldn't put it down. This book is a fascinating read for anyone who loves cooking and has ever toyed with the idea of dropping everything to go to cooking school. The Culinary Institute should make it required reading for all potential applicants. Journalist Michael Ruhlman uses the anthropological method of participant observation to dive headlong into the fast-paced and demanding life of the CIA's professional cooking school. The experience he relays is so alive that I am not only thoroughly convinced that I am not capable of making the sacrifices required of a true chef, but I now have an even greater respect for all of those who are.
Rating:
Summary: A Great Read!
Review: I devoured this book as soon as it arrived! Michael conveys the rigors and detail of cooking along with the passions and complete dedication of those who choose this profession, framing it all in a personal story. I feel that I've lived my fantasy of training at the CIA and I've met some fascinating people along the way. This book is a must-have for anyone with any curiosity about this profession, or for anyone who just loves food.
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Summary: A talented writer & a gripping human story.
Review: It is not often that I take the time to review a book, but Michael Ruhlman's book is noteworthy. He is a gifted writer, communicating to the reader the human essence of an experience. A college dean once told me that a great writer extracts something so real from life and people that you want the story to continue as you want life to continue. Her example was Robinson Crusoe. While not that superlative, Ruhlman clearly has a great talent. I am not a cook, nor am I interested in becoming one. I am interested in education, challenge, supreme effort and the components of greatness. If you share those interests, you will devour as I did, The Making of a Chef.
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Summary: A classic for people in food service
Review: I have been in the kitchens for 25 years and this book reminded me of why I got into it in the first place.The passion the teachers and students show for the food is outstanding.And when they get to the american bounty and itall becomes reality to them.that is the highlight for me.I would recomend it to any one thinking about becoming a chef today
Rating:
Summary: Beautifully written portrayal of life at the CIA
Review: Not only is Michael Ruhlman's book sensitive and beautifully written, but it's also a real page-turner. Ruhlman provides insight into the grueling education of professional cooks who hope to rise to the top that is fascinating even to someone not in the restaurant business. After finishing this book, which was difficult to put down, I felt as though I had gone through it myself!
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