The Making of a Chef: Mastering Heat at the Culinary Institute of America - Study Guide Externship and Thermal Death Point Summary & Analysis

Michael Ruhlman
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Ruhlman finds his fellow student Adam to learn more about the externship, trailing behind him at his job for a few days to get a feel for the experience. Adam works on one station and is consistently busy at the Monkey Bar under a man named John Schenk, who is one of the ten best new chefs of 1995. Ruhlman hears about the experiences of the other students as well, but does not do an externship himself.

The second year of the CIA courses continue with the Bakeshop Two under Chef Coppedge. In Ruhlman's words, Chef Coppedge makes "bread cool." For Coppedge, cooking is a mad dash, chaotic environment. In the baking world, you are more regimented and disciplined. There are no stoves in the bakeshops, only ovens and there is a kind of ease that Ruhlman does...

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This section contains 214 words
(approx. 1 page 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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