The Soul of a Chef: The Journey Toward Perfection

The Soul of a Chef: The Journey Toward Perfection
by Michael Ruhlman

The Soul of a Chef: The Journey Toward Perfection
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Book Summary Information

Author: Michael Ruhlman
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2001-08-01
ISBN: 0141001895
Number of pages: 370
Publisher: Penguin (Non-Classics)
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Book Reviews of The Soul of a Chef: The Journey Toward Perfection

Book Review: A great insider perspective
Summary: 4 Stars

The Soul of A Chef recounts Ruhlman's personal journey as a witness to the CMC exam, Michael Symon's Lola and Thomas Keller's French Laundry. These three establishments differ significantly, however they provide an interesting and thorough cross section of the variety that exists in today's culinary world.

Ruhlman's writing style was overall clear, well composed and engaging. It was hard to put the book down and I was left wanting more.

I only have a few criticisms and they are minimal. In section one, I had a hard time following the characters. There was a fairly long list of names to follow and it became confusing determining the who's who aspect. The text was slightly choppy at times, but overall exciting and suspenseful. I found the section on the French Laundry to be slightly dry and redundant at times. It conveyed quite a sterile image in my mind.

Summary of The Soul of a Chef: The Journey Toward Perfection

In 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.
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 Almquist

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