Synopsis
With The Soul of a Chef, Ruhlman lays bare the vigorous competition necessary to become a Certified Master Chef at the CIA, a process in which the chef spends ten consecutive sixteen-hour days cooking in styles ranging from contemporary Asian to classical French, under relentless scrutiny. This intense, almost bizarre cooking test - ultimately an attempt to define an objective truth of great cooking - begins Ruhlman's journey into the dark heart of the profession and soul of a chef.
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About the Author
Michael Ruhlman is the author of many books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son, is a frequent contributor to the New York Times, and has a highly popular blog at Ruhlman.com.
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