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The Making of a Chef: Mastering Heat at the Culinary Institute of America Chapter Summary & Analysis - Brown Sauce Summary

Michael Ruhlman
This Study Guide consists of approximately 30 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of The Making of a Chef.
This section contains 248 words
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Purchase our The Making of a Chef: Mastering Heat at the Culinary Institute of America Study Guide

Brown Sauce Summary and Analysis

Brown sauce is a main foundation ingredient for learning how to cook classic French cooking. Fine reduced stocks are what American chefs use in their restaurants nowadays, which is why knowing how to create a great brown sauce is so integral to the students' studies.

For Ruhlman, creating a brown sauce is not very exciting. The only pleasant aspect he can find with the instruction is watching Chef Pardus eat eighteen spoonfuls of it each day. Upon research, Ruhlman learns that creating a brown sauce is actually a controversial creation. Different renown chefs have all indicated there are unique ways to create the all-important brown sauce. Here, Ruhlman learns that there are different interpretations on the classical sauces.

Adam Shepard is one of the students in Skills class with Ruhlman. He stands out because he asks so many questions. His questions are complex...

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This section contains 248 words
(approx. 1 page at 300 words per page)
Purchase our The Making of a Chef: Mastering Heat at the Culinary Institute of America Study Guide
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The Making of a Chef: Mastering Heat at the Culinary Institute of America from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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