Culinary school experiences from "summary" of Tender at the Bone by Ruth Reichl
Ruth Reichl recounts her time at the Montreal Culinary Institute in vivid detail, painting a picture of chaos and excitement in the kitchen. The school's head chef, Monsieur Duval, is portrayed as a larger-than-life figure, with a booming voice and a penchant for theatrics. Reichl describes how she struggled to keep up with the fast-paced environment of the kitchen, making mistakes and burning dishes along the way. Despite the challenges, she found herself drawn to the world of professional cooking, captivated by the artistry and precision required to create a perfect dish. As Reichl delves deeper into her culinary education, she shares stories of her experiences at the Buxton School of Cooking in the Berkshires. Here, she encounters a different style of teaching and a new set of challenges. The school's founder, Madame du Barry, is strict and demanding, pushing Reichl to expand her culinary horizons and refine her skills. Reichl reflects on the intense pressure she faced at Buxton, but also on the sense of accomplishment she felt ...
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