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Ampete has commented on (1) product.

The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman
The Making of a Chef: Mastering Heat at the Culinary Institute of America

Ampete, January 4, 2012

One of my desires has been to become a chef. Life has taken me down other avenues.
Reading about becoming a top notch chef is perhaps the next best thing and Michael Ruhlman's book, "The Making of a Chef" is such a masterful description of what life is like at the Culinary Institute of America, one of the best schools of its type on earth, becoming highly skilled in this demanding profession. I did not want this book to end, so stretched the last few chapters out for months treating myself to a page or two every now and then. The knowledge gained has made me better in my own kitchen preparing meals for my wife and me. I think about food differently now and pay more attention to getting it right as I recall and put to practice what I've gathered from the book. I'm too busy to become a chef, but I'm a pretty good cook and I thank Michael Ruhlman and the CIA as my culinary skills improve.
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