The Making of a Chef: Mastering Heat at the Culinary Institute of America - Taste and Theater of Perfection 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.
This section contains 515 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

Chef De Santis continues to teach the students how to best handle themselves in a real, working kitchen. He emphasizes taste above all else to his students. For him, it is an extremely valuable thing for a chef to learn how to do. He works on the conceptual skills with the class in order to help them plan and get ready for their graduation.

He teaches them business acumen, including giving them quick lessons on placement of food items on their menu and mentions of financial assistance. He teaches them how to make the famous quail-egg pizza that will be served at their graduation. The pizza is originally created by Chef De Santis for President Metz and has become a traditional serving. The students eat the quail egg pizza with caviar and a glass of champagne when...

(read more from the Taste and Theater of Perfection Summary)

This section contains 515 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
Copyrights
BookRags
The Making of a Chef: Mastering Heat at the Culinary Institute of America from BookRags. (c)2014 BookRags, Inc. All rights reserved.