The Culinary Institute of America or the CIA
This was the cooking school that Michael Ruhlman attended.
Chef Pardus' Home
This was where Michael Ruhlman was first told that he could be considered a true cook.
This was Chef Pardus's classroom.
Tivoli, New York
This was where Michael Ruhlman lived while he attended cooking school.
These were an important tool for the cooking students.
This is where Adam performed his externship.
This is where Michael Ruhlman moved after cooking school.
Le Guide Culinaire
This is the cookbook that is used as a guide by the cooking students
Pen, Dupe Pad, Crumber and Wine Key
These were the four items that students learning to wait tables were required to have in their possession at all times.
This was an important ingredient for lobster salad.
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