NonFiction Book Club The Soul of a Chef by Michael Ruhlman Buy book: $19.40
Ruhlman's masterful storytelling combines with his immense love of food to reveal the men and women whose main goal is to serve food of perfection. Through working and talking with three of the most talented young chefs in the business, Ruhlman takes readers on a journey toward the soul of a chef.
I watched a special on PBS awhile ago about the test they give for Master Chef. It was a grueling 10-12 day span of different tests of cooking and presentation. These chefs came from all over the USA to try and achieve this goal. I think only 2 made the grade. It was interesting to see Chefs who owned their own resteraunts and were very sucessful striving to reach this seemingly impossible goal. I guess to say they are one of the best. Who wouldn't want that? Linda
I'm hooked. This book has all the intrigue of a fiction book, and that is after just two days worth of reads! I find the whole idea fascinating ... I love the juxtaposition of those who sniff at the certification vs. those who go to great lengths to achieve it. Definitely on the want-to-read list!
I have enjoyed reading the excerpts and have been thinking of culinary school so it was timely! I must scoff at the mention of veal and was soooo happy to see that someone else was as perturbed about the reference as I was.. I thought everyone knew about "veal"--it is misery on the menu.
It's difficult to like this book or the characters with all the references to outrageously cruel foods that don't belong in any modern kitchen. Just as the veal references distract us into thinking about the pour little anemic calves pinned nearly motionless in their crates, the foie gras takes my mind to the pens where the geese have metal tubes rammed down their throats to force feed them into sick liver conditions which make up foie gras. Will the next chapter have a chinese instructor requiring the students to cook dogs? I'll pass! I'm looking forward to next week's book as a welcome change!
I use to watch Hong Kong and Japanese cooking competition shows and movies, but did not know America has similar event. I am looking forward to see how each one of them will come up their best menu. The thinking chefs put behind the food is like a painter to the paintings.
Despite my interest in the culinary arts, from what I read, the story would have made a good magazine article. I can't imagine plowing through the whole book. Now, Kitchen Confidential by Anthony Bourdain!!!! That's another story. I hear it may be made into a movie, and I hope it is. A sequel would be nice, too!
Interesting book providing insight into the dedication and vision of the chef as well and the restuarant business and general. I have no knowledge of fine cuisine---a glossary of technical terms would have been helpful.