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The Soul of a Chef: The Journey Toward Perfection Paperback – August 1, 2001
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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 --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
In this follow-up to his cooking school odyssey, The Making of a Chef, Ruhlman examines what causes chefs to seek absolute perfection. The book is divided into three parts: in the first, Ruhlman observes the arduous Certified Master Chef exam at the Culinary Institute of America, which was the setting for his first book. The second segment focuses on Michael Symon, a rising star at Lola (in Cleveland) who was recently dubbed one of the 10 best chefs in America by Food & Wine. The third is dedicated to Thomas Keller, chef of California's esteemed French Laundry. While Ruhlman's play-by-play descriptions of chefs struggling to cook exactly as Escoffier dictated 90 years earlier can be exciting (and the stories of those who failed heartbreaking), they strongly echo his previous book's account of culinary education. The author fares better in his portrait of Keller's development into an exacting perfectionist. But even here Ruhlman often slips into simply writing about the process of working on The French Laundry Cookbook, to which he contributed the text, or repeating stories that appear in it. Overall this book makes a fine introduction to Ruhlman's writing, but readers of his previous books will be disappointed to find the chef reheating leftovers. (July)
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
Michael Ruhlman is a great journalist. He has heart and is a passionate food writer. He doesn't go as in-depth as I would perhaps but he brings a chef's sensibility from his own experiences to his writing which I enjoyed. He profiles two other chefs (Michael Symon, another of my favorite chefs and Brian Polcyn from the Detroit area)and a number of other character surrounding these chefs under extraordinarily different circumstances and is able to create them in as enigmatic but real people in the process.
His Epilogue was brilliantly done and wrapped it up nicely, I felt sad to see it end but look forward to reading his next book - The Reach of a Chef.
This is required reading for anyone who wants to be a Chef, love a Chef or just admire a Chef.
I am a fan of Ruhlman's for life and will read everything he has written. I know I am gushing but seriously, I was transported in this book yet left grounded at the same time. That's a rare gift in a writer.
Part 2 focuses on Cleveland chef Michael Symon, who was a rising star on the culinary scene at the time and is now an Iron Chef on Iron Chef America. It's a light-hearted section compared to Part 1 and showcases Symon's bubbly personality, a critical factor in the success of his restaurant. I loved learning more about Symon's background, cooking style, personality, and business philosophy after seeing him on numerous cooking shows. He's kind of a bad@ss and does food his own way while winning respect in the culinary industry.
Part 3 focuses on Thomas Keller and "The French Laundry", widely considered the best chef and restaurant in the country. Ruhlman focuses on how Keller got to where he is despite no formal training and growing up in a family that was never focused on food.
Ruhlman might be my favorite food writer and his second book doesn't disappoint.
For more reviews, check out my blog, Sarah's Book Shelves.
He then travels to two of America's finest restaurants and explores the character of the Chefs who created them. Along the way, we meet some other colorful characters and some very delightful-sounding food.
That's it in a nutshell. The reason I love this book is because it shows the heart and intensity of what I can only call the 'love of food' and the 'striving for excellence' that both of these Chefs possess. The discussion of their ingenuity in creating new dishes is very interesting as well, but it is the sheer PASSION for cooking that Michael communicates to us that kept my eyeballs glued to the pages.
I have now read both of Michael's books on this subject: The Making of a Chef and The Soul of a Chef. I finished them both in about two weeks and my understanding of the world of cooking, not to mention my faith in the human race (how could you not love a species that is capable of such positive, again, passion??), has simply been...transformed.
Thank you, Michael.
Most recent customer reviews
I ended up reading it in the interim expecting little from the book as, to be quite honest...Read more