The Making of a Chef by Michael Ruhlman
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.
In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef’s jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
For the Reading Challenge(s):
2025 52 Book Club Reading Challenge (Prompt #TBD)
The Reason
I am a foodie and I have a weird fascination for food writing. I also have a couple of books by Michael Ruhlman that I haven’t read yet. This book happened to be available from my library so I dove in!
The Narrator(s)
Jeff Riggenbach. It was great!
My Thoughts
I loved the writing and the storytelling. I got so immersed in the whole book as I was reading that it just transported me away from real life and into a culinary dream world. It made me think about food and cooking so much more deeply; my relationship with food, the way I approached cooking for myself and my family, the appreciation I have for food and food culture. I loved the way the author talks about food and cooking and his own appreciation for food and his experience of working in the kitchen.
It almost made me want to sign up for culinary classes but I know myself well enough to know that I wouldn’t do well as a professional cook. I love food, and I love cooking, but as Ruhlman’s teacher talks about in the book, I don’t think I have that drive to cook for others professionally and to always show up no matter the weather and the occasion (and unlike Ruhlman, I’m totally fine with that!).
I love Ruhlman’s candidness and the way he talks about his experience with such transparency. I love the way he is so passionate about food and cooking, and I love the way he really makes me feel like I’m right there. I want more of this and I hope to come back to this book again in the future.
My Rating
⭐⭐⭐⭐⭐/5 stars.
Have you read this book? Would you read this book? Did you like the book or do you think you would like it?
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