Courtesy Photo, Random House

On Point takes on this topic–and goes behind the hallowed walls of the Culinary Institute of America in today’s second hour.   Here’s host Tom Ashbrook’s explainer:

In New York’s Hudson River Valley, there are two famed institutions. Both instill discipline, expect perfection and weed out the weak. The first is West Point. The second, is the Culinary Institute of America.

Tom welcomes Jonathan Dixon, author of “Beaten, Seared and Sauced: On Becoming a Chef at the Culinary Institute of America,” and chef and cookbook author Sara Moulton (another  Culinary Institute of America grad).  As always, Tom will be taking your calls.

Listen LIVE or catch the show later today HERE.