The Soul of a Chef

New in paperback! In 1997, journalist and cook Michael Ruhlman observed incognito the certified Master Chef examination at the Culinary Institute of America, one of the most grueling competitions in the gastronomic world. In his critically acclaimed The Making of a Chef, which Peter Kamisky of The New York Times hailed as well-reported and heartfelt, Ruhlman offered a vivid and unique portrait of this unique world. This book combines Ruhlman's masterful storytelling 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 the reader on a journey past the dark heart of the profession toward the soul of a chef"”a journey that takes him into the kitchens of the finest restaurants from the Napa Valley to the Hudson Valley. Here he reveals the collective experience of these men as they all strive to achieve their own level of perfection. This is a satisfying and fascinating immersion into the hearts and minds of those who undertake the grueling, but richly rewarding pledge to serve only the best. It is a must for gastronomes, prospective chefs and all lovers of great food.