The Making of a Chef  NOV 21 2003

The Making of a Chef

As competitive and crazy as he makes the CIA (Culinary Institute of America) sound, I was surprised that, even though he didn't attend a full slate of classes or do an externship like all of his classmates, Ruhlman was not only able to keep up with everyone, but seemed to excel at times. And somehow, he was able to take notes about what he was doing and conversations he had with instructors and classmates.

Read more posts on kottke.org about:
books   food   makingofachef   Michael Ruhlman

kottke.org

Front page
About + contact
Site archives

Subscribe

Follow kottke.org on Twitter

Follow kottke.org on Tumblr

Like kottke.org on Facebook

Subscribe to the RSS feed

Advertisement

Ads by The Deck

Support kottke.org shop at Amazon

And more at Amazon.com

Looking for work?

More at We Work Remotely

Kottke @ Quarterly

Subscribe to Quarterly and get a real-life mailing from Jason every three months.

 

Enginehosting

Hosting provided EngineHosting