
The Soul of a Chef
The Journey Toward Perfection
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Narrated by:
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Donald Corren
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By:
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Michael Ruhlman
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 the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener'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.
©2014 Blackstone Audio, Inc.; 2001 Michael Ruhlman (P)2014 Blackstone Audio, Inc.Listeners also enjoyed...




















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Something New For the Cook in Me
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Loved It!
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The book starts with the CMC test at the Culinary Institute of America. It tracks six chefs taking this beast of a test and documents their triumphs and failures as well as the pros and cons of the test. The book then turns to look at other chefs running restaurants. Some of these chefs have taken the CMC others have not. It talks about their successes. It makes you want to eat. It makes you want to cook. It makes you want to travel and spend money on food.
Most especially, it makes you want to visit the French Laundry in Napa Valley California. Much of this book centers on Thomas Keller and the menu at the French Laundry. It becomes rather autobiographical concerning him and his pursuit of perfection in the kitchen that led to the success of this famed restaurant. This is definitely the American (protestant) work ethic meets food and wine in a rags-to-glory-story that is encouraging and inspiring.
I enjoyed the book. It was fun to learn the ins and outs of restaurant cooking, and what goes into becoming a chef. Most of the book concentrates on French and French-influenced cooking. This is something I knew a lot less about before reading this book and it makes me want to try a few things and learn more in this avenue.
The American Work Ethic Meets Food And Wine
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So intriguing to know what chefs do.
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Fascinating
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Great!
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Any additional comments?
Eye-opening (and hunger-inducing) book about great chefs and the ceaseless striving for perfection. Television viewers might recognize author Michael Ruhlman from his numerous appearances on Anthony Bourdain's television shows. Ruhlman had a long-standing fascination with cooking and broke into larger renown with his book, The Making of a Chef, in which he chronicled attending the Culinary Institute of America. His fascination with food and the people who master the art of cooking only grew and in this book, he looks at chefs at the top of their game. In reality, this book is really three longer pieces (not quite essays, sort of non-fiction novellas), the first about the Culinary Institute's Certified Master Chef exam, the second about Cleveland-chef Michael Symon, and the third about Thomas Keller (renowned chef-owner of The French Laundry). The first section is the best and the most suspenseful, you get invested in the chefs trying to get their certification. The second section entertained me, but mostly because I am from Cleveland and familiar with Symon. The third section was interesting, but at times too reverential. I think for foodies and chefs, this book might be particularly satisfying. For the more casual reader, it is definitely interesting and eye-opening, but sometimes a tad overwrought.Appetizing and mostly satisfying
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Excellent in all ways!
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Probably my favorite of 2023….
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Better than the first one!
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