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Until the book Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America came out, I had no idea that there was actually a Culinary Boot Camp program at the Culinary Institute of America. The programs (which you can get 10% off of through Amazon by buying the book!) take place at the CIA's New York campus and offer people the opportunity to experience what it's like to go to culinary school and pick up some new tips and techniques, without having to change careers. While it's not the same as a hands-on kitchen classroom experience, this book aims to guide the reader through the program.
It is written by a professional cookbook author who attended the class and detailed her experience there. She tries to filter through the mass of information and pass on only what the reader, presumably a home/amateur chef, needs to know. The book, while it does have a lot of recipes, is not as good as a reference as some of the CIA's other cookbooks, though it is a good choice for someone interested in going to or learning more about culinary school. Or someone who lives across the country from the CIA's NY campus and can't make it to the real thing.
