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: #40315 in Books
• Published on: 2001-08-01
• Released on: 2001-07-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 370 pages

Amazon.com
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

An insider's peek at the CIA's Master Chef Certification exam
Here, Ruhlman returns to continue the journey that began with The Making of a Chef, albeit this time with a different set of people, attempting a different degree.

In this book, he takes the reader along for a ride as several gifted chef alumni make a pilgrimage to the CIA, from their separate (and thriving) careers, in order to attempt an advanced culinary masters certification ... a very prestigious credential that few people, even elite chefs, ever achieve.

Think Reality TV, following the journey of a small group of hot chefs, as they attempt to climb the Mt. Everest of culinary certifications, and you'll have the basic idea.

Ruhlman, as usually, pulls it off with is usual soulfulness, grace and aplomb ... and unlike most food writers, he's got the culinary chops (pun intended) to keep up with the people making the journey.

If you like Making of a Chef, you'll like this one too.

Michael, get a better editor!
This is a light, quick read for anyone who likes food.

My only criticism is that Ruhlman's wonderful voice is sorely in need of a better editor. The errors detract from the storytelling. Other than that, it's a lovely read.

Pursuit for Perfection
Like many people interested in cooking I have often times dreamt of what it would be like to be a chef. If you feel the same way, then look no further than Michael Ruhlman's - The Soul of the Chef. This book is fabulous and likely to become one of your favorites, if you love food. Ruhlman takes you up close and personal with what it's like to be a chef.

The book is broken down into three sections. The first section is a look at the utterly heartbreaking Certified Master Chef exam. This section shows the reader just how difficult the world of a chef can be. He watches as a group of individuals try to make it through this very intense exam. You get a glimpse at the examinees and what drives them to this nearly impossible dream. I really enjoyed that Ruhlman tried to understand what motivates people to attempt such a difficult task. He really gives you an upclose and personal look at the Certified Master Chef exam.

The second section follows an up and coming chef and explores his motivations. This section really highlights what students take away from their culinary school days and what they decide to change for themselves. It was fascinating to watch someone as they were becoming famous.

The third section was my favorite. This section follows Thomas Keller from the French Laundry. Anyone who loves food will totally be taken in by Keller's approach and style. I absolutely loved his discipline and focus. This section, for me, really showed what is the difference between a truly great chef and the average chef. This book really examines the motivations and styles of some members of the next generation of American chefs.

I would highly recommend this book to anyone who loves food. It's like getting a backstage pass to a very private world. I can't say enough good about this book. Really, you should read this!