In Popular Media
Several books have been written about the CIA. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as an "undercover student" as he passes through the classes at an accelerated rate. In another book by the same author The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually. Kitchen Confidential by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA. And the book Beaten, Seared, and Sauced: On Becoming a Chef at The Culinary Institute of America by Jonathan Dixon, provides a first-hand experience of what it's like to be a student at the CIA.
Read more about this topic: Culinary Institute Of America
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