Textbook
Culinary Arts/Training
Hardcover, 242 pages
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Culinary
Boot Camp
Five Days of Basic Training at
The Culinary Institute of America
©May 2006
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Publisher: John Wiley & Sons, Inc.
Author: The Culinary Institute of America®, Martha Rose Shulman
Experience the intensity of basic training with the “most influential training school for
professional cooks.” (Time magazine)
DAY 1: “Our ’drill sergeant’ comes into the room and writes
his name on the board. He wears The CIA staff jacket, a green name badge, and the chef’s kerchief around his neck, which he
later shows us how to tie. ’YOU ARE MINE!’ he says with a sly smile on his face, and we know that he’s going to
give us the guidance we need. He’ll be strict, but kind.”
DAY 2: “Until I went to Boot Camp, I was never very comfortable
around (or successful with) lots of hot oil in a pan. That was all about to change.”
DAY 3: “One of the most important terms for dry heat cooking
is ’carryover cooking.’ Carryover cooking refers to the fact that heat penetrates meat from the outside to the
inside, and when you remove it from the oven, the meat will continue to cook. That’s why it must rest, during which time
the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat.”
DAY 4: “Our dessert was a Warm Dark Chocolate Pudding Cake,
and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert
wine Elysium because, in their words, ’Drinking this, you can almost feel you have fallen into a rose garden and been
transported to heaven.’ And I must say I did. I transported myself to bed instead, thinking what an appropriate meal
this had been after our first wine lecture, and about the wines I would serve with my own next dinner party.”
DAY 5: “We sampled each team’s handiwork, and as we were
polishing off this large meal, our chef stood up to congratulate us and hand out our ’certificates of
accomplishment.’”
$29.95
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