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The Culinary Institute of America or the CIA

This was the cooking school that Michael Ruhlman attended.

Chef Pardus' Home

This was where Michael Ruhlman was first told that he could be considered a true cook.

K-2 Class

This was Chef Pardus's classroom.

Tivoli, New York

This was where Michael Ruhlman lived while he attended cooking school.

Tongs

These were an important tool for the cooking students.

Monkey Bar

This is where Adam performed his externship.

Cleveland, Ohio

This is where Michael Ruhlman moved after cooking school.

Le Guide Culinaire

This is the cookbook that is used as a guide by the cooking students

Pen, Dupe Pad, Crumber and Wine Key

These were the four items that students learning to wait tables were required to have in their possession at all times.

Mache

This was an important ingredient for lobster salad.

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