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

Michael Ruhlman
This Study Guide consists of approximately 22 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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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 400 words per page)
Buy The Making of a Chef: Mastering Heat at the Culinary Institute of America Study Guide
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