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The Making of a Chef

Mastering Heat at the Culinary Institute of America

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À propos de cet audio

 In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a culinary education on record.©1997 by Michael Ruhlman (P)1998 by Blackstone Audiobooks Aventures culinaires Gastronomie Nourriture et vin Professionnels et universitaires Chef
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The story was interesting but the narrator for the audio book was terrible. So monotone and weird pauses alot.

Good story but...

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The content of this did not in anyway lend itself to audiobook, it was static and slow.
The voice is so dreadfully monotone and doesn't have the language behind the content -
over/under pronouncing kitchen terminology.
Just boring.

Snooze, did a computer generate this voice?

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This book brought me back to my first kitchen experiences as a teenager. I’ve had the honour of working with and being trained by some excellent chefs, and although not in a formal classroom setting, this book still gave me a wonderful sense of nostalgia.

Highly recommend to anyone interested in or working in the food service industry. Full of useful basics and details that are good info for all chefs to know but told in such a way as to not feel like the book is trying to teach you anything.

Such a great adventure!

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The voice is dry and hard to take- was a stopper. I couldn’t get past it.

Narrator’s voice hard to take

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Problems with audio, sloppy editing, the company should listen to theirs products before releasing them.

Lot of audio editing problems

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