The Soul of a Chef: The Journey Towards Perfection
The Soul of a Chef: The Journey Towards Perfection

The Soul of a Chef: The Journey Towards Perfection

Available Only on StudyHippo
Topics:
  • Pages: 6 (2730 words)
  • Published: November 12, 2018
Text preview

This is a book review of the book , “The Soul of a Chef: The Journey Towards Perfection”, authored by Michael Ruhlman and published in August 1st ,2001 by Penguin Group, USA- first published in August 2000 and has 370 pages with 819 ratings.

The book has three long essays that register parts of careers of three different chefs at their different stages of accomplishments. This makes the journey towards perfection to be more the journey of the author than comparable to the journey by an individual chef.In the book, The Soul of a Chef, Ruhlman discusses comprehensively the enthusiastic competition essential for becoming a Certified Master Chef at the CIA, which he describes to demand of a chef ten successive sixteen-hour days cooking in different styles which are identified to vary from modern-day Asian to classical French with a persistent scrutiny. The passionate, almost peculiar cooking test – finally an endeavor to define the objective reality of great cooking – commences the journey of Ruhlman’s to the dark part of the profession and soul of a chef. He makes observations, cooks with, and writes concerning three typical chefs of dissimilar stripes – Michael Symon, a rising star at Cleveland’s Lola Bistro; Brian Polcyn from Five Lakes Grill in Milford, Michigan; and Thomas Keller, property owner of Napa Valley’s the French Laundry, arguing that they are one of the best American chefs working today.Ruhlman expressly shows what makes one chef, and restaurant, successful in comparison to another; when cooking assumes the level of art; reasons a

...

s to why one of them should cook in the first place, what is to be cooked finally, is the source of America’s ravenous hunger for knowledge as pertains to food and cooking. Ruhlman has divided his book into three parts. The first part archives the Certified Master Chef exam which is shown as intense.

The second and third parts enumerate cooking and the lives of Thomas Keller of the French Laundry in Yountville and Michael Symon of Lola in Cleveland.The first part of this book revolves around the Master Chef Exam, which is hyperbolically revealed to undergo an administration at Culinary Institute of America, which is frequently characterized as Harvard of American cooking schools. This is aimed at bringing to standards and evaluations of culinary mastery by use of an objective evaluation strategy. The test, which involves telling of the events in evident in one examination for this noble title-‘Certified Master Chef’, direly administered by a board and follows a test takers with and aim of obtaining title of Master Chef.The examination is done for over a week with each day attached to its task which must be completed by a candidate. The object of each task is given to each candidate at least a day before the actual performance. This will enable an efficient preparation among the candidates in all aspects including setting their mentalities to counter the challenges paused by these tasks. The greatest composition of the tasks are sourced from the pages of classic French cuisine with some lifted nearly in their originality from the pages of Escoffier’s books containing th

View entire sample
Join StudyHippo to see entire essay
View entire sample
Join StudyHippo to see entire essay

subject.

The rate at which failures are realized is high even for candidates at the top of their career and are already working in some of the most popular restaurants world over producing some of the most exceptional, creative and the most delicious meals.The primacy of the test is to carry an evaluation analysis of the perfection involved with objectivity over a wide-ranging set of culinary exams evaluated by the very master chefs. It is demanding, very tiring besides its ability to measure excellence that is not established by majority in the industry principally because from over a dozen qualifiers competing I every session, held every mid of a year, usually show that only two or three candidates are able to pass the test with a considerably fair performance and receive the award of a title. Hence a dismal number are noted for excellence, given the time, cost and pressure posed by the exam on those taking it and in fact this asserts a worry of continuity in participation in the test by new comers. The author has a bystander’s participation in this competition pausing in the capacity of an inspector, camouflaged as an onlooker, making keen observations to the candidates conduct in the exams, identifying pivotal mistakes in execution and also marking outstanding perfection by the candidates who have been severally involved in carrying out the very tasks there before. The test, which is use as a standard for excellence in the industry, is noted by Ruhlman to bear crumbling forces to many and he questions the validity of the test given the professional talents of the chefs.He takes issue with Brian Polycn who is a chef and is experiencing the impact of taking the exam due to the fact that everyone he works with in the place of work has articulately mastered the .The author exposes the extent of gravity that come with the tests when he-the author-further gives the account of Brian who is said to have failed so much so that is forced to use a lot of money and time of practice in preparation for the exam in the preceding take.

With this example, the author is able to clearly bring out the disappointment, disillusionment and expanse of expenditure that come along with a decision to do the tests which are exposed as the main determinants of being an excellent chef.In his capacity as an inspector from none existent qualifying organization and charged with the responsibility of verifications on the worthiness of the tests to an imaginary certification, the author has proven his capability in observing and interviewing all the involved candidates with utmost caution to curtail the arousal of any suspicion and/or nervousness among the candidates.Thus, the chapter has narrative on American culinary careers at its also the place the author left off at the end of his first culinary investigation known as dubbed ‘The Making of a Chef’.Most candidates have had experiences gained as chefs within few years and are focused in improving their skills and knowledge by seeking for further training which the author puts to add to their credentials and market

View entire sample
Join StudyHippo to see entire essay