The Making of a Chef

by Michael Ruhlman
The Making of a Chef cover
Good Books rating 4.23
Biography and Memoir
Technical
  • ID: 1016
  • Added: 2025-09-24
  • Updated: 2025-09-24
  • ISBN: 9780805095746
  • Publisher: Holt Paperbacks
  • Published: 2009-03-31
  • Reviews: 3

Michael Ruhlman immerses himself in the world of culinary arts by enrolling at the Culinary Institute of America, the nation's most prestigious cooking school. His journey is not just about learning to cook but also about understanding the dedication, precision, and frantic energy that define the profession. Ruhlman's narrative is a vivid exploration of the skills and mindset required to excel in the culinary world, offering an insider's perspective on the elusive elements that make great food./n/nAs Ruhlman progresses through his culinary education, he takes readers into various kitchens and classrooms, revealing the transformative power of the culinary arts. His heartfelt and detailed account captures the essence of what it means to be a professional cook, making it a compelling memoir for anyone interested in the art and science of cooking.

Reviews
Serious Eats · 2023-01-01
engaging 4.50

The book captures the sensational aspects of a new cook's life with earnest zeal, making it an engaging read. The reviewer found the depiction of the culinary journey to be both exciting and informative.

This reviewer found the book to be a thrilling account of the culinary world, particularly for those new to cooking. They appreciated how the author captured the excitement and challenges of becoming a chef, making the book both entertaining and educational. The reviewer also noted that the book's sensationalized aspects were justified by the extraordinary nature of the culinary profession.

Quick quotes

    Is it sensationalized? Of course it is, but only because, to a new cook, the life is sensational.

    With an earnest zeal, Ruhlman captures the rush of acquiring new skills and knowledge.

    The book is an engaging read for anyone interested in the culinary arts.

Nashville Public Library · 2015-05-12
insightful 4.00

The book provides an honest look at the challenging profession of cooking, capturing the intensity and dedication required. The division of the book into sections made it easy to follow the journey of becoming a chef.

This reviewer appreciated the candid portrayal of the culinary world, highlighting the book's ability to convey the rigors and triumphs of chef training. They found the structure of the book helpful in understanding the progression from novice to professional. The reviewer also noted that the book's focus on traditional French techniques added depth to the narrative, making it a valuable read for anyone interested in the culinary arts.

Quick quotes

    I liked Ruhlman's books because they gave an honest look at a challenging profession.

    It was a little weird that they were both divided into sections, but it made the book easy to follow.

    The book captures the intensity and dedication required to become a chef.

Rebecca Reid Reviews · Rebecca Reid · 2008-04-23
unique 4.20

The memoir offers a unique perspective compared to other books by the author, making it a standout read. The reviewer recommends it over some of the author's other works for its depth and insight.

This reviewer found this memoir to be quite different from other books by the same author, which added to its appeal. They particularly enjoyed the detailed accounts of the culinary journey and the focus on traditional French cuisine. The reviewer recommended this book over 'The Elements of Cooking' for its comprehensive and insightful look into the life of a chef.

Quick quotes

    This memoir is very different from the last Ruhlman book I read.

    In some respects, I recommend this book over The Elements of Cooking.

    It offers a firsthand account of the intense training and the journey to becoming a professional chef.

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