The Soul of a Chef: The Journey Toward Perfection

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Viking, 2000 - Cooking - 370 pages
"With The Soul of a Chef, Ruhlman lays bare the vigorous competition necessary to become a Certified Master Chef at the CIA, a process in which the chef spends ten consecutive sixteen-hour days cooking in styles ranging from contemporary Asian to classical French, under relentless scrutiny. This intense, almost bizarre cooking test - ultimately an attempt to define an objective truth of great cooking - begins Ruhlman's journey into the dark heart of the profession and soul of a chef." "Ruhlman observes, cooks with, and writes about three distinctive chefs of different stripes - Brian Polcyn of the Five Lakes Grill in Milford, Michigan; Michael Symon, a rising star at Cleveland's Lola Bistro; and Thomas Keller, proprietor of Napa Valley's the French Laundry, and, the author argues, one of the best American chefs working today." "Ruhlman attempts to understand what makes one chef, and restaurant, successful and another not; when cooking rises to the level of art; why one should cook in the first place; and what, in the end, is the source of America's ravenous hunger for knowledge about food and cooking."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

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User Review  - jms001 - LibraryThing

What does it take to be a chef? Michel Ruhlman explores this question in his book, The Should of a Chef: The Journey Toward Perfection. He spends a third of his time observing chefs as they try to ... Read full review

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User Review  - JenneB - LibraryThing

I started reading this when I wasn't feeling well, so now the idea of finishing it just makes me feel sick again. Not your fault, Michael Ruhlman! It was pretty interesting when I was reading it. Read full review


Journey Toward Perfection

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About the author (2000)

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.

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