This book offers a rare insight into the Certified Master Chef process and the motivation of three outstanding chefs. After you have finished reading this book, you will have an insight into what motivates three top chefs to constantly innovating and increasing the quality of their dishes as well as a better understanding of the fine dining movement.
Although the author writes very clearly and graphically, in his review on Thomas Keller, he reveals that he was contacted and selected by Thomas Keller to chronical his cooking and in this sense, he sometimes reads as more of a publcity piece for Thomas Keller and Michael Symon, than an analytical third party analysis made by a totally independent author.
Michael Ruhlmans writing style is graphical and creates vivid images, but appears to be a bit biases toward inflating the image of these fine chefs, who are truly among the outstanding chefs of our time. In his trilogy he clearly identifies the similarities and differences in motivation between three outstanding chefs.
Wonderful book. An inside look at chefs and cooking. One of the 3 sections of the book gives an intimate view of Thomas Keller and the French Laundry. The other 2 parts are equally enjoyable.
I thought Rughlman's book "The Making of a Chef" was my favorite book of the year; this one is equal to it.
Beth V. reviewed The Soul of a Chef : The Journey Toward Perfection on
This is a riveting book for anyone interested in the world of cooking. Learning about the demands of the Certified Master Chef exam, along with running a successful restaurant is great reading. I recommend this book!