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The Soul of a Chef: The Journey Toward Perfection, by Michael Ruhlman
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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.
- Sales Rank: #53650 in Books
- Brand: Penguin Books
- Published on: 2001-08-01
- Released on: 2001-08-01
- Original language: English
- Number of items: 1
- Dimensions: 8.42" h x .78" w x 5.47" l, .76 pounds
- Binding: Paperback
- 370 pages
- Great product!
Amazon.com Review
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
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.
From Library Journal
Writer and trained chef Ruhlman (The Making of a Chef) claims to be searching for the essence of what drives a great chef. In 1997, he attended the Certified Master Chef exam at the Culinary Institute of America, the most grueling, comprehensive, and controversial cooking test in America. He observes and interviewed, among others, Bryan Polcyn of Five Lakes Grill in Michigan. Next he moved to Cleveland to report on another star chef, Michael Symon of the Lola Bistro and Wine Bar. The third section of his book concerns Thomas Keller of the French Laundry in the Napa Valley, called by many the best chef working in America today. Each section of the book is fascinating in itself, especially the introductory section on the Certified Master Chef exam, an ordeal of almost hellish intensity. Unfortunately, his search for "the soul of a chef" is laid over what are essentially three separate pieces. Less than the sum of its part, the book will eventually test anyone's patience for reading page after page of menus and description of nouvelle cuisine creations. An appendix offers a selection of recipes from each chef profiled. Recommended for large public libraries.DTom Cooper, St. Louis P.L., MO
Copyright 2000 Reed Business Information, Inc.
Most helpful customer reviews
2 of 2 people found the following review helpful.
The Right Stuff
By Susan Crowther
Brought The Soul of a Chef with me on holiday travels and finished it today... gosh, I loved it. At the risk of waxing poetic... Ruhlman achieves that delicious mix of confidence and humility in his writing voice. His mix of suspense, humor, and journalism kept me buoyant. Ruhlman shows-not-tells on every page. His writing style is a bit like Lola and TFL styles combined. Love love love how he ended the CMC section. I love all the foreshadowing about Chef Brian, but how it was still a cliff-hanger until the end. I love his spiraling back and how he drops a punchline and then circles back to explain explicitly. I loved all the little touches, how he slows down to develop the characters... the story about how Chef Michael was giving directions to two diners and the guy was on the phone, with the U-turn... follow that guy!! Classic.
Ruhlman writes a damn good story! Happy to finally get on board with this author.
0 of 0 people found the following review helpful.
Bought it once, followed by three more copies
By If I reviewed it, I bought it
An old favorite with three sections. The first covers a culinary exam virtually nobody takes (and certainly no Michelin-quality chefs) because it's so hard and it would be a disgrace to fail.
The next two chapters cover struggling young Cleveland chef Michael Simon (now ubiquitous on television with his bald pate and contagious smile and energy), and established chef Thomas Keller (The French Laundry and Per Se).
The book introduced me to this pair years ago - but somebody borrowed my copy and never returned it.
I purchased three copies, for myself, a son-in-law who loves to cook, and a son who loves to cook (and read the book fifteen+ years ago).
Recommended highly, both for the story of a dream to show your stye and food (Simon) and devotion to perfection (Keller) with whimsey, local product, devotion to using all of the animal, and the cleanest kitchen you can imagine.
0 of 0 people found the following review helpful.
5 stars for the first two parts, 1 star for the third
By Martin M. Rosenbluth
If I was writing the review just based on the first two parts of the book, I would have given it 5 stars. The first part about the Certified Master Chef competition really did read like a suspense novel. It took a lot of self control not to jump to the end to see who won! Part II about Michael Symon's Lola restaurant in Cleveland gave a real feel for the restaurant, the chef and even the city. But Part III about Thomas Keller's French Laundry read more like a hagiography written by a blushing school boy. I admit I have never eaten at the French Laundry, and unless I win the lottery I am very unlikely to do so. But his gushing praise of everything about the chef and his restaurant came across like a desert that his two or three shades too sweet.
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