Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Reach of a Chef: Professional Cooks in the Age of Celebrity Paperback – May 29, 2007
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
While thoroughly entertaining for anyone interested in food, cooks and restaurants, this book should also be a standard text in Culinary schools. This is the world that well known and respected chefs who "made it" on the strength of their cooking abilities will live in the future.
My only criticism is the dismaying lack of profanity and bile. Ruhlman in person is a viciously funny bagful of venomous snakes. Had he allowed a little more of his infamous Dark Side to leak into the text I, for one, would have been happier. C'mon, Ruhlman! A chef with a SAG card?!! That should be a red flag to a bull!Kill, kill Faster Faster!!
In spite of his good natured, Cleveland-born even-handedness, another stellar performance. I plan to give out copies for Christmas.
So we should gratefully welcome cook/food-writer Michael Ruhlman's excellent new attempt to make sense of it all. He is almost uniquely situated in the celebrity-food world to give us a clear snapshot of what's going on. This book is a series of vignettes of the hectic lives and workplaces of an impressive list of chefs and food-show stars. Thomas Keller, Anthony Bourdain, Wolfgang Puck...even no-brow pom-pom girl Rachel Ray, among several others. Ruhlman's question to them is: what is your role? Haven't you left the kitchen now that you're on TV and being interviewed and promoting your books and traveling from coast to coast to open new restaurants? The answers are fascinating, and reveal more about the business of being a culinary star than any other book I've read. And what a strange, kinetic, exhausting, adrenalized world it is. I felt exhausted just reading about Thomas Keller's schedule.
If you're curious about the explosion of the food culture, this is a great primer. It's well-written, anecdotal, entertaining, and riveting. I highly recommend it as summer reading whether you love food or simply love watching it on TV.
Ruhlman looks at the current phenomena that surround cooking, one of the most mundane tasks around. These days, food is very big business indeed. Flip on the television and not only are there instructional shows on nearly every sort of cuisine and course, but competition shows where the content ranges from sublime to just plain stupid, reality shows that have a famous chef or two wandering the world in search of new tastes and cultures, or watching another famous chef come in and revamp a dying restaurant. If that's not enough, visit any retail store or megamart and you have various celebrities pimping -- I mean endorsing -- cutlery, cookware sets, books, spices and even processed foods. You can't escape it, and I suspect that the wave is only going to get bigger as time goes on.
This phenomena, known as 'branding' in the industry, is what makes chefs become super-famous and gets them rich. Most chefs can only dream of this, and most of them slave away in kitchens, working themselves into early retirement -- being a chef requires hard physical labour, and stamina, and most can't last beyond their fifties. It certainly has brought about changes in the American culinary scene, as Ruhlman shows in his book, increasing the average home cook's awareness of just what is good food, and the fact that yes, you can indeed do it at home.Read more ›
This book is a logical next step after his essays on culinary education, `The Making of a Chef', and basic levels of achievement in the American culinary universe, `The Soul of a Chef'. This investigation explores the techniques by which the successful chef / owner expands their reach beyond the single restaurant and turn their reputation into a marketable brand. An ancillary object of this essay is an examination of culinary celebrity.
His primary subjects are virtually all the major stars of the American culinary scene, including Emeril Lagasse, Wolfgang Puck, Thomas Keller, Eric Rippert, Jean-George Vongerichten, Charlie Trotter, Jasper White, Daniel Boulud, Bobby Flay, Mario Batali, Rick Bayless, Patrick O'Connell, Norm Van Aiken, Grant Achatz, Melissa Kelly, and Rachael Ray.
The last name may not seem to fit into the same group as the others, and in some important ways, Rachael does not fit the mold that created Puck, Lagasse, Keller, Flay, and Batali. But, with regard to the matters addressed in this book, she is as much of an archetype as all the others. Like Martha Stewart before her, Rachael is turning her name into a BRAND based on accomplishment in the culinary world. Ruhlman even goes so far as to say that Rachael may be the first `brand' which has the impetus to overtake Martha at her own game.Read more ›
Most Recent Customer Reviews
As my daughter enters this world it is great to learn more about it through the eyes of a journalist/chef. Thank you Chef!Published 14 months ago by susan k weigand smith
Had there been a rating of 3.5 that might have been a better choice for this good book that suffers by comparison to Ruhlman's earlier works: The Making of a Chef and The Soul of a... Read morePublished on July 30, 2013 by Kenneth O. Davis
probably geared to the food service professional but a good read. The evolving expectation of what a "Chef" should be is explored without prejudice or judgement. Read morePublished on July 29, 2013 by chefandm32
I enjoyed the beginning, but it is a bit specialized. I just like to learn to cook. For people in the business should be informative.Published on May 25, 2013 by JLMA
Mr. Ruhlman writes with passion an intensity about a fascinating subject. He brings us into the real world celebrity chefs and lets us know their true personalities. Read morePublished on May 11, 2013 by S. Herlihy
If you are interested in what it means to be a chef in these days, this book is for you. Thoughtful, with varied opinions from different chefs all over the country, it allows you... Read morePublished on December 5, 2012 by Bryant E. Gries
Love the book. Ordered as a gift, wrapped and tagged for wife's birthday. Delivery was spot on, the note was spot on, the wrapping was extremely neat and clean. Read morePublished on June 21, 2011 by Brad Butler