The Soul of a Chef: The Journey Toward Perfection
by Michael Ruhlman
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Book Summary Information
Author: Michael RuhlmanEdition: Paperback
Published: 2001-08-01
ISBN: 0141001895
Number of pages: 370
Publisher: Penguin (Non-Classics)
Book Reviews of The Soul of a Chef: The Journey Toward Perfection
Book Review: An insider's peek at the CIA's Master Chef Certification exam
Summary: 5 Stars
Here, Ruhlman returns to continue the journey that began with The Making of a Chef, albeit this time with a different set of people, attempting a different degree.
In this book, he takes the reader along for a ride as several gifted chef alumni make a pilgrimage to the CIA, from their separate (and thriving) careers, in order to attempt an advanced culinary masters certification ... a very prestigious credential that few people, even elite chefs, ever achieve.
Think Reality TV, following the journey of a small group of hot chefs, as they attempt to climb the Mt. Everest of culinary certifications, and you'll have the basic idea.
Ruhlman, as usually, pulls it off with is usual soulfulness, grace and aplomb ... and unlike most food writers, he's got the culinary chops (pun intended) to keep up with the people making the journey.
If you like Making of a Chef, you'll like this one too.
Summary of The Soul of a Chef: The Journey Toward Perfection
For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. --Sumi Hahn AlmquistIn his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
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