From the beginning pages of the book with the opening quote from A. Escoffier, “Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations.” You get a sense that Michael has not written this book half heartedly. In fact as a reader you can almost taste the passion this man had and has for cooking and food.
Michael is a writer by profession but a cook by passion. Only after going through the culinary program at the CIA would he, could he get any real insight into the world of cooks.
The Making of a Chef is the culmination of a 2 year program at the Culinary Institute of America, his was a sped up version since he technically was not a “real student” but an outsider looking in on the workings of a culinary behemoth.
Chefs around the industry highly respect Michael for his passion about writing on food and his general knowledge about it too. “Anyone who is thinking about attending a culinary school, or even getting into cooking, period, should read The Making of a Chef to understand the intensity of effort, the sincerity, and the focus that all cooks must have in order to succeed.” Chef Charlie Trotter.
I won’t say much more other than i really enjoyed his writing and enjoyed the experiences he had at the CIA. Loved that out of everything he saw and was taught, his obsession while there and would hound chef instructors about it would be the difference between a blonde and brown roux as it applies to brown sauce. Kinda just shows you that Michael is it for the long haul and may just be a cook first now and writer second.