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The Making of a Chef: Mastering Heat at the Culinary Institute of America Chapter Summary & Analysis - Lunch Cookery and the Burnt Parsnip 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.
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Lunch Cookery and the Burnt Parsnip Summary and Analysis

Pantry produces the most amount of food at the CIA. It serves between four and five meals every day and is a high-volume kitchen. Chef Shepard is in charge here. She convinces the students that although dinner is the favored meal, lunch is a high money-maker for restaurants as well. Here, the classics will not be ignored despite the volume. Pantry produces some of the most interesting meals for the students. They teach the students classic sandwiches like the Reuben and a good club sandwich.

Lecture will typically end at 10:15 in Pantry and there are two hours to prep before the demo for the day begins. However, on Day Seven, there is no lecture and for this reason, Chef Shepard predicts that the extra time will cause chaos in the kitchen that day. She is...

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This section contains 405 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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