[ Download Prime ] The Soul of a Chef: The Journey Toward Perfection (Audio Download): Amazon.co.uk: Michael Ruhlman, Donald Corren, Blackstone Audio, Inc.: Audible AudiobooksAuthor Michael Ruhlman – Entrecielos.co

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 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 Michael Ruhlman s books are an absolute must for anyone who is considering going into the food industry I highly recommend all his books, they are actually unputdownable Just reading these have changed the way I work in my kitchen for the better. I love Ruhlman s books, my favourite subject written about so well I am fortunate to be currently employed in a good paying job with an excellent quality of life yet still I am logically and instinctively aware that I am outside the target audience for this audible on The Soul of a Chef I admit that I checked out the audible version The Soul of a Chef by Michael Ruhlman with the intent to broaden my understanding of the world of cooking as told from a chef s perspective as I am in the process of being decisive and clear on what I prefer goalwise in my career life Some of the helpful points of the audible intensive information was shared on what attending cooking classes are like from the students taking them There is even information to candidly suggest that it was a delicate balance of getting some of the culinary students to open up safe that their disclosures would be exploitation free One of the profiles of the culinary students discussed was of a man who was 43 at the time of the audible and he had been cooking since the time he was 13 Information is included to explain what the CMC Certified Master Chef exam is like and some of the reasons why the test is rigorous and. Great book, received in good condition. Muy recomendado para cocineros Great story, lots of fun to read. This is a very interesting and enjoyable collection of three in depth sections The first has author Ruhlman shadow a group of seven professional chefs taking the Certified Master Chef exam at the CIA facility at Hyde Park, NY Ruhlman spends the most time with, and seems to root for, Brian Palcyn from Detroit The grueling pace of the week of twice a day tests comes across in the writing, as does the sense that the examiners care less for taste than for technical exactitude, with most of the participants not earning their CMC He s troubled by the experience, though he can t yet put his finger on why.He then moves on Michael Symon s restaurant Lola in Ruhlman s own Cleveland Ruhlman is caught up in the fun vibe at Lola, which pervades both the dining room and the kitchen Again Ruhlman roots for his adopted favorite as important NY based food reporters visit the restaurant Though Symon serves a soggy pasta dish, which the critic responds to by saying, He knows nothing about pasta, the critic can t help but feel the joy and fun that the customers experience.Finally he has a lengthy session on Thomas Keller s French Laundry, and the amazingly innovative dishes that Keller and he highly trained staff produce Though Keller is exacting inside the kitchen, he doesn t let that feeling out into the dining rooms, where customers are delighted by every serving.In his postscript chapter, Ruhlman finally figures out what disturbed him about the CMC exam He writes that the purpose of cooking, particularly restaurant cooking is to give people pleasure and fun Symon s restaurant had a sense of fun in front and back of the house Keller s restaurant was like a monastery in the kitchen, but the customers had an amazingly pleasurable experience But the CMC examiners weren t testing for fun, and gave no points for the fun or pleasure that a chef s dishes might bring It s an excellent summation of the book. Came in good time but has sticker on front dirty on back.Should be a good read. An old favorite with three sections The first covers a culinary exam virtually nobody takes and certainly no Michelin quality chefs because it s so hard and it would be a disgrace to fail.The next two chapters cover struggling young Cleveland chef Michael Simon now ubiquitous on television with his bald pate and contagious smile and energy , and established chef Thomas Keller The French Laundry and Per Se.The book introduced me to this pair years ago but somebody borrowed my copy and never returned it.I purchased three copies, for myself, a son in law who loves to cook, and a son who loves to cook and read the book fifteen years ago.Recommended highly, both for the story of a dream to show your stye and food Simon and devotion to perfection Keller with whimsey, local product, devotion to using all of the animal, and the cleanest kitchen you can imagine.