The Making of a Chef: Mastering Heat at the Culinary Institute of America - Introduction to Hot Foods Summary & Analysis

Michael Ruhlman
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Rudy Smith is the main chef for the Introduction to Hot Foods class, which the students will be taking for the next three weeks. Smith has already warned Ruhlman that the first day of the class is like running into a brick wall. By the end of that week, everyone is comfortable and by the end of the session, the kitchen is running itself. However, the day after the session ends, he starts the process all over again with a new set of students.

Ben and Adam, two of the students in the class, like Chef Smith because he gets excited about food and shows his passion. For any student in Chef Smith's class, they have a bulging pocket of three-by-five cards with their prep notes. By five-thirty, all students are ready for Chef Smith to demo the plates...

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This section contains 438 words
(approx. 2 pages at 400 words per page)
Buy The Making of a Chef: Mastering Heat at the Culinary Institute of America Study Guide
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