The Soul of a Chef
The Journey Toward Perfection
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The Soul of a Chef
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Narrated by:
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Donald Corren
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By:
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Michael Ruhlman
About this listen
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...
What listeners say about The Soul of a Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
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Performance3 out of 5 stars
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Story4 out of 5 stars
- Daniel Piñero
- 29-08-16
Annoying imitation of foreign accents
Good book, but more philosophical and introspective than "The Making of a Chef", which I prefer. However, what really turnes me off is the caricaturization of foreign accents in this narrated version, specifically for French chefs. Totally uncalled for. Also the dramatization was over the top some points. The first book was narrated by other person, who didn't have to imitate foreign accents to deliver the story.
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- Norma Miles
- 31-12-22
"To cook for people..."
Michael Ruhlman, an author who almost inadvertently became a professional cook, at least part time, after taking the Culinary.Institute of America training course for would be chefs, here turns his writer's eye to the C.I.A.'s prestigious and demanding Certified Master Chef examination. At the time of writing, only 53 of the 170 hopefuls, who had attempted to secure the title which many in the profession still denigrated, had passed at a cost not only of thousands of dollars and a ten day absence from their working lives, but also to their self esteem if failing. Ruhman this time is an observer as that year's seven candidates are put through the gruelling series of tests and lecturers, describing both the day to day requirements and how the individuals succeed or fail. This section is absolutely fascinating, and so, too, is part two, tracing the life and works of Michael Simon, a charismatic cook who's success seemed to run counter to the restaurant trends of the times, and part three shifts to the famous French Laundry and it's cook proprietor, Thomas Keller, replete with descriptions of how he thinks of and prepares his food. Also interesting, but, for this reader, lacking the fascination of parts one and two.
The whole was narrated by Donald Darren with clear, easy on the ear delivery: a good choice to carry the story forward. An enjoyable and recommended book for anyone interested in high standard food production and those whose lives are spent supplying it to others.
Available for free download with the Audible Plus programme.
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