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The Making of a Chef: Mastering Heat at the Culinary Institute of America Chapter Summary & Analysis - A System of Values and Roux Decree Summary

Michael Ruhlman
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A System of Values and Roux Decree Summary and Analysis

The Culinary Skill Development Two sticks to the basics of cooking. They learn how to braise, roast and other basic techniques. However, for Ruhlman, he feels that something else happens to a person in these classes—something that extends beyond the research and techniques. He finds himself solving problems differently and trying to use his time as efficiently as possible just as he would do in the kitchen.

He finds the physical world more friendly because he is finding ways of mastering it in the same way he is mastering the kitchen. The students are given their evaluations in order to review Chef Pardus' performance during their Skills class. Most of the students say that Pardus changes their way of cooking and their feelings during the CIA experience. There are, of course...

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This section contains 333 words
(approx. 2 pages 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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