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The last week has been a really tough one here at deglazing, but one great thing came out of it. I have the chance to start fresh with this blog. I got the chance to read some books that I have been meaning to finish and I really have enjoyed taking the time to think about food and not so much writing. I hope this site provides you with interesting information and conveys the passion I have for food. I am always open to suggestions and love to hear from you, so please drop me a line.
So, what about the books? Well, one of the books I got a chance to complete was Michael Ruhlman’s first book on the CIA, The Making of a Chef. I have to tell you in advance I really enjoy his work, I absolutely loved his second book on cooking, The Soul of the Chef and I look forward to reading The Reach of the Chef. I think these books are great for people who are truly passionate about food and want to learn what it’s like to be in a professional kitchen.
This book is the first and sets the stage for the others, in one way or another. The premise of the book is fascinating and engaging. Michael actually worked in these kitchens, he took the classes and knew the students. If you ask me, there is no better way to get inside culinary school. You get a first hand account of the mistakes and triumphs of being a culinary student. I love that Ruhlman delves into both innate and learned skills.
The thing that comes across most clearly to me from this work and the second book is the level of perfection chefs try to attain. I love the idea that somewhere in the world there is a “perfect” pie and a good cook is always trying to master the technique that will create the “perfect” form. The other thing that comes out clearly in Ruhlman’s works is the need to know more, that no chef truly understands everything there is to know about cooking, but they must try to learn more in order to cook better. In that vein I recently picked up a copy of Harold McGee’s On Food in Cooking in hopes of learning more about the science of good food. This book is part of the foundation for CIA student learning. I will let you know what I learn from it.
Michael’s books give you a clear view of what it’s like to be on the front lines. I love his openness and his desire to learn about food just as much as if he were a budding chef. He allows you to see what it is really like, no holds barred. The life of the chef is far less glamorous than most expect, but far more rewarding then many people can imagine.