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 The Soul of a Chef: The Journey Toward Perfection, 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 ... Read More
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. The Soul of a Chef: The Journey Toward Perfection 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. ... Read More
Micheal Ruhlman is the man!
Great book that gives a nice in depth look at the CMC Exam. Very excited to try and take that in the future now hehe. Also, a great look at other two other incredible chefs and their views on cooking and what they strive for. A must read!!!
Magnifique!!!!
What a terrific book on the coming of age of the American food scene! We are witnessing an exponential growth in the number of great chefs, wonderful restaurants and informed diners and have (in my opinion) outgrown our French origins. It is that peculiarly American drive that has startled the world from its complacency, our willingness to borrow, adapt, transform and take what is best of all cultures. We have surpassed the land of cuisine with a startling adventuresome that is only now being realized. Ruhlman notes that even though a true American cuisine is evolving, the roots of fine cooking are firmly in Classical French technique and philosophy of food.
We are introduced to a world few of us realize even exists - the world of ... Read More
