The Making of A Chef is a detailed look into the Culinary Institute of America through the eyes of Michael Ruhlman. He self identifies as a journalist more than as a chef which leads into an interesting conversation of what it means to be a chef, who can be a chef and how does one becomes a chef. He covers a wide array of the people he meets and their backstory, with his various relationships being my favorite part of the book. How other people grow and mature over their own struggles at culinary school is the high point but the monotony of the book sometimes sours the whole experience.

Reading the book just felt like a list. Names, ingredients, recipes, actions all seem to be repeated over and over again and filled a good amount of the content. I give it a 3 out of 5.