DOWN AND OUT IN PRIME TIME

You may be asking: How could they make a movie out of Making of a Chef? Michael Ruhlman's fine nonfiction book followed a small group of students as they progressed through the standard two-year program at Culinary Institute of America.Their experience was pretty much the same as any of the 16 groups of students who enter the CIA each year: Aspirants fork over $40,000, take

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