Learn how to properly slice onions from the CIA.
I’ve wanted to read Michael Ruhlman‘s series of Chef books for a while now, and when I started reading his blog and seeing him on TV I decided that it was about time that I pick one up. The Making of a Chef is a book about what students experience as students at the Culinary Institute of America (CIA). It talks about Ruhlman’s personal experiences while taking classes and learning various techniques such as how to make a roux, bake sourdough bread, and work in a real restaurant kitchen. Peppered with some of the history of the CIA, the book also examines what being a chef really means to both students and teachers. I found this an interesting book to read. It gives you a good glimpse of what life is like for the future chefs. I also liked it because of how the author examined his own expanding view of food. It did lag a bit in the middle but the rest of the book made it worth reading. I’m looking forward to reading the next book in the series.