✻ [EPUB] ✰ The Soul of a Chef: The Journey Toward Perfection By Michael Ruhlman ❅ – Tshirtforums.co.uk



10 thoughts on “The Soul of a Chef: The Journey Toward Perfection

  1. says:

    I read this book first I should have read The Making of a Chef Mastering Heat at the CIA first It would have made sense and been a great deal enjoyable.This book was written before the Food Network invented Masterchef and Chopped Except they didn t invent them at all Masterchef was a qualification offered by the Culinary Institute of America It involved 10 days of cooking tests to chefs of the level that some owned restaurants Some of the tests involved mystery baskets The book was good The original competition which is still going every year costs a fortune to enter It s like going to a bdsm club must be You pay to enter and then you get whipped all night and go home feeling great, you could have taken Or else you wimp out and think you might try again some other time Finished end Dec 2014


  2. says:

    I had very mixed reactions to this book I loved the first two sections almost to a 5 star level and really disliked the final third The first section focused on chefs trying to pass the Certified Master Chef exam given by the Culinary Institute of America 10 days of grueling cooking, judging, and trying to live up to impossible expectations I found it fascinating Admittedly, this book was written in the late 90s before such shows as Iron Chef and Chopped made competition style cooking seem common place but that didn t take away from the awe inspiring cooking happening and the fact that this is for professional accreditation, not money The second section focused on Michael Symon s restaurant Lola again, this book was written before he became a Food Network star, so it was an interesting study of a succesful business by an up an coming chef I liked the descriptions of his food, the energy, and the happy vibe of Lola Finally, the third section focused on The French Laundry and Thomas Keller s style of cooking And that s where the book lost me, because it became apparent that the author was an unapologetic Keller fanboy, and because I just didn t find the descriptions of Keller s haute cuisine very appetizing Calf s brains, onion tapioca, trotters, and of course foie gras over and over again no thanks The overall premise of the book captured in the subhead the journey towards perfection was pretty slight it holds the narrative together, but just barely But if you are interested in a behind the scenes look a how some of the top chefs in the country cook, than I would recommend this, with the caveat that the third section with its rampant admiration for Keller can become snobby and condescending basically foodie ism at its worst.


  3. says:

    When I grow up, I want to be Michael Ruhlman That guy gets to hang out with the best chefs and write about it I m jealous.Ruhlman s account of three chefs are than just biography he makes each story compelling and interesting His account of Brian Polcyn taking the CMC examination kept me awake far too late on a work night as I wanted to finish it The author s examination of what makes a chef are extremely interesting.Ruhlman is a very good and entertaining writer.


  4. says:

    If you are not a foodie, then move along, this book is not for you I am a foodie, and so is my wife She surprised me with this very cool book at Christmas It is a non fiction tale told in 3 parts the first is about the Culinary Institute of America s CIA certified Master Chef examination the second part is a case study of a rising star modern chef who is a graduate of the CIA but who does not hold a CMC title the third part is about an established top American chef and his number one restaurant The writing follows an arc through these seemingly unconnected vignettes, examining the journey toward perfection in cooking Most interestingly, the author isn t interested in what it takes , but rather why does it matter Of course, there is the constant probing of what is perfection throughout all parts of the book I loved this book for many reasons I would say though, that each of the three parts held my interest in a different way and for different reasons The first part is un put downable, fascinating, suspenseful It is a peek into a secret world of elite cooking, and it is totally fascinating It helps that there are seven candidates taking the 10 day examination, and statistically speaking less than 30% will pass So obviously you become tied up in each persons story, holding your breath knowing that there is a doomsday prophecy to this whole rigorous painful endeavour Very cool The author takes a very balanced approach to his observations and openly airs his biases he is a CIA graduate too, but has not faced the CMC exam He openly acknowledges that most professional chefs disparage the CMC exam, siting that it is antiquated, unnecessarily complex, and irrelevant He also makes a pretty solid case for why the test is in fact important The second part of the book is a look into the success of a rising star in the chef industry, and how he has ushered in a new era of fine dining in the Cleveland area it is the personality of the chef himself that seems to fascinate the author, and how this chef s has embraced much of the teachings of the CIA but has also left himself room to be relaxed, extroverted, generous, even boisterous In a sense, he brings a sense of balance to the sterile and puritan ways taught at the CIA and he does so without sacrificing technique or skill We are left asking Is this closer to true perfection in the culinary world The third part exams yet another successful American chef Thomas Keller and his monumentally successful and highly lauded French Laundry restaurant in California Here we are shown the crazy amount of work that goes into being the best on a daily basis The French Laundry is Thomas Keller and vice versa He routinely works 14 hour days and longer, because he HAS to have things this certain way His attention to every detail, including the actual design, layout, and daily functioning of the kitchen makes the restaurant attractive to work in This attracts top sous chefs and staff This top calibre team all strive to personify and deliver the vision that is Keller s, because thy believe in it too His idea of perfection becomes their idea Is this kind of drive required for perfection Perhaps in terms of a nationally recognized restaurant Keller spends a lot of time mentoring, teaching, correcting, managing, and mentally evaluating his staff But in a quiet moment with the author, Keller himself confesses that despite his unparallelled success, his idea of perfection is different from his French Laundry He speaks of a kitchen in which all the chefs and staff share an unspoken conviction to upholding an exact standard of excellence, such that communication about where things should be, how things should be done, and what should take priority all become unnecessary Things would just flow Excellence would just be Perhaps such harmony within a busy kitchen is the ultimate form of perfection for a chef at Keller s level In an environment of perfect harmony, the only thing that requires attention is the transformation of food into new and wonderful flavour experiences, provided the skills, techniques, and knowledge have all been acquired beforehand which connects the theme back to the CIA and classical training Cool book.


  5. says:

    Ruhlman, from Ohio Dude can write a food book.


  6. says:

    An enjoyable read for the serious foodie or those considering becoming a chef The culinary details of the CIA s master chef certification test would frustrate and have vexed even the most serious cooks, so while I found the entire book enlightening, I can t imagine people that aren t seriously in to food philosophies and techniques would be that interested If, you are interested in the daily culinary lives of great, talented chefs, this could be for you.


  7. says:

    It took me a moment to get into this book But once it had me, it held me I am a sucker for a chef s memoir, and this was an in depth foray into not only the world of a chef, but also into the heart, mind, and yes, the soul of a chef I found myself pining for my kitchen days, and wondering who I would have been if I had gone to culinary school instead of college The book is broken down into three parts, one addresses the incredibly difficult CIA Grand Master test, which just seemed grueling and hyper critical to me Then we moved to Cleveland to meet chef Michael Symon, and see how one restaurant can change the way an entire city thinks about food.The third section deals with Thomas Keller in the French Laundry I ll tell you what, this section alone reminded me about taking one s time to make sure every detail is perfect Keller is so mindful of everything he does, and it really resonated with me My Thanksgiving dinner this year was the best I ve ever made, and I thank this book for that For reminding me to be a thoughtful chef Thank you.


  8. says:

    Yes it is three essays tied into one, but I didn t feel they were disconnected at all and each one gets into the question of what makes a chef and how is it measured very well I was very excited that everything I learned about cooking was synthesized here in this book by the words of some of the most famous and unknown chefs in the kitchen Learned some good cooking tricks at the same time Very enjoyable but pretty technical and sometimes esoteric.


  9. says:

    I enjoyed this book, which is an in depth look into three different chefs in three different environments the Certified Master Chef exam, a laid back bistro in Cleveland, and a very haute cuisine restaurant in California Ruhlman is a terrific writer, but I thought the book dragged toward the end and went a little long That said, the insights into chefdom and the restaurant biz were fascinating, and the food descriptions delectable I look forward to trying the recipes included at the end.


  10. says:

    Half Price books again Overall, I d say this would be a better book if Ruhlman had titled it something like Mastery in Culinary Craft, Three Essays , instead of pretending there was any sort of continuous thread leading him from one project to the next These were not unified at all Ruhlman clearly selects great projects, because I keep reading his books even though the man drives me crazy and not in a good way I d never pay full price for anything he s written, though.Finished Part 1 Certified Master Chef Exam on 7 21 Less of this was about Ruhlman, who is usually so self centered that he drags the story behind him like a dead weight There was one short bit where he actually stopped bothering to attend the Exam, apparently because the whole thing wasn t about HIM He s not cooking, nobody is evaluating him, nobody would notice if he weren t there, so he just doesn t go to some parts It s ten days in which he has to do nothing but take notes and observe, and he couldn t keep his focus I was really surprised that Ruhlman focused so hard on Brian Polcyn, because I actively disliked him I wanted to like him, and if the story were being told about him in his life away from the Exam, I might have The few paragraphs relating to his family and his restaurant made him seem like a much nicer guy than every single other word written about him As it was, I continued to read while hoping he would fail I wanted Lynn to do well, not because she s female and not because she d be only the second woman to pass the Exam, but because she seemed like such a genuinely nice person And I wanted Steve to pass, because again he seemed so nice, was clearly working hard, cared about the people around him, and seemed from the start to have the necessary skills and thought processes But Brian I didn t want his attitude rewarded with a pass For results view spoiler William leaves voluntarily after Day Three Eric leaves voluntarily after Day Four Lynn fails after Day Six Mark and Neil both cooked through the entire test, failed some early portions, did not pass enough to take a make up portion Brian fails after the final day Steve is the only chef of the seven to pass and successfully become a Certified Master Chef hide spoiler


Leave a Reply

Your email address will not be published. Required fields are marked *

The Soul of a Chef: The Journey Toward Perfection download The Soul of a Chef: The Journey Toward Perfection, read online The Soul of a Chef: The Journey Toward Perfection, kindle ebook The Soul of a Chef: The Journey Toward Perfection, The Soul of a Chef: The Journey Toward Perfection be19098d2d41 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 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