Product Description

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.

Product Details

• Amazon Sales Rank: #17831 in Books
• Published on: 2001-08-01
• Released on: 2001-07-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 370 pages

Features

• ISBN13: 9780141001890
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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.

Customer Reviews

A must for foodies!
this new hardcover, written by michael ruhlman is excellent. the first section in particular is truly gripping(esp. if you are a food nut like i am!) the almost blow by blow account of a group of chefs trying to pass a series of incredibly arduous tests (a ten day herculean nightmare)in order obtain the title of master chef from the Culinary Institute of America makes the Iron chef challenge look like a stroll though the park! one of the main themes of the book is the quest for

perfection in cooking and it's intriguing to say the least. it is like night and day, comparing the book to kitchen confidential by anthony bourdain where it focuses mostly on the dirt and the dysfunction that goes on. needless to say both capture many different truths about the restaurant industry. another exciting section is the fascinating behind the scenes of The French Laundry, a highly acclaimed restaurant and how the chef's personal philosophy affected the running of the restaurant.there is also a well written account of a dinner with john mariani, one of america's preeminent food writers. the author's journalistic objectivity has served the book very well especially in a field that is filled with hype.

Great Read, Good Insight into American Culinary Culture
`The Soul of a Chef' is the second of Michael Ruhlman's journalistic explorations into the world of culinary life in America. The book contains three long essays that chronicle parts of the careers of three different chefs at three different levels of achievement. Thus, the journey toward perfection is more the journey of the author than it is a journey by a single chef.

The first essay is a telling of the events in one examination for the title of `Certified Master Chef'. The certification is carried out and bestowed by the Culinary Institute of America, often characterized as the Harvard of American cooking schools. The examination runs for more than a week when, on each day, the candidate must complete a particular task. The candidate knows the object of each task at least a day in advance, so they may at least mentally prepare for their challenge. Almost all tasks are taken from the pages of classic French cuisine, some lifted almost directly from the pages of Escoffier's books on the subject. Out of about a dozen qualifiers competing at each session, held once every six months, usually only two or three candidates pass the test and are awarded the title. The author participates in the competition under the ruse of being an inspector from a fictional qualifying organization that is verifying that the tests are worthy of an imaginary certification. In that way, the author can observe and interview all the candidates without arousing suspicion or apprehension in the candidates. Thus, this book picks up the narrative on American culinary careers at very much the same place the author left off at the end of his first culinary investigation `The Making of a Chef'. Most candidates have been chefs for a few years and are looking to add to their credentials and marketability, especially those who work as consultants to food service organizations. In many ways, this chapter is the most interesting, as it holds your interest to see if the featured candidates in the narrative will achieve their certification.

The second essay had a much weaker hold on my interest, although the quality of the writing was equal to that in the first essay. The essay title, `Lola' is the name of a major Cleveland restaurant whose owner and head chef is Michael Symon, a CIA graduate, who may be familiar to some of you as one of the co-hosts on the Food Network show `Melting Pot' where he and Wayne Harley Brachman explore eastern European cuisines. In addition to this distinction, Symon has been recognized as a `Food and Wine' best new chef, so he really does not need the kind of recognition one achieves by earning the Certified Master Chef award. Symon's position in the middle essay is a sign of his rank above the CIA Master Chef candidates and below the very top of the American culinary scene represented by the chef in the last essay. The most interesting episode in the tale of Symon and `Lola' is in the story of a visit by John Mariani, a major American restaurant critic where it seems as if just about everything goes wrong. The moral of this story to me is its demonstration of how difficult it is to maintain 100% food quality in a very good restaurant. There is a very good reason why the executive chef stands at the expediter's table and checks on outgoing dishes. The connection between the second and third essays is the fact that Symon and his new wife go to Napa Valley to dine at the French Laundry restaurant for their honeymoon.

The third essay takes us to the very top of the American culinary hierarchy of achievement. It deals with the career of Thomas Keller, the owner and executive chef of The French Laundry. He has been recognized as the best chef in California, followed by recognition as best chef in the country by the James Beard awards. His quest for perfection is legendary. It is no coincidence that Ruhlman is the co-author of Heller's `The French Laundry Cookbook' as I am sure this essay was done at the same time as he was working on the cookbook. Keller's reputation is well known among foodies, so I won't dwell on it here. I will only recommend this essay, plus a chapter in Tony Bourdain's `A Cooks Tour' as excellent profiles of this very important American chef.

For knowledgeable foodies, this book is a pure delight. Just knowing how to make pasta Puttanesca enhances one's enjoyment of the story in the second essay. For non-foodies, the book will appeal as well or better than other famous journalistic essays such as Tracy Kidder's `Soul of a New Machine'. The book contains some recipes.

Highly recommended reading.

READ THIS BOOK IMMEDIATELY, IF NOT SOONER.
Although I love to cook, for some reason I never got around to reading The Making of a Chef when it first came out. However, I realized that one third of Soul of a Chef was devoted to Thomas Keller and The French Laundry, so I ordered it. To my suprise, I could not put it down. The book is wonderful because the subject matter is interesting, and the writing is excellent. Mr. Ruhlman is a writer who became a cook, not a cook who became a writer. While I was reading the book, I laughed out loud, I did high fives in the air, I muttered, and when I was done, I wanted to hang out with the author. I can't say I've had that reaction to a book before. If the subject matter interests you at all, you won't be sorry you got this book while it is still a hardback. Then if you haven't read The Making of a Chef, it will be your next purchase! If you enjoy this book half as much as I did, it will still be five stars. They wouldn't let me give it 10. The Soul of a Chef and The French Laundry Cookbook together would make a fabulous gift.