Book Review: Michael Ruhlman, The Soul Of A Chef: The Journey Toward Perfection, 2000

Few authors have developed such a deep understanding of the beauty and challenges of cuisine as Michael Ruhlman has in his book, The Soul Of A Chef. The book follows three chefs who are very different in most respects except one: the quest for perfection in the kitchen. Their personal stories are co-mingled with rare insights into their craft and the different paths to culinary and business success they have taken. Ruhlman sprinkles in details about the grueling Culinary Institute of America's Master Chef battery of tests, coupled with light anecdotes about the three chefs he selected that both humanize the subjects and amuses the reader.

Needless to say, this isn't a business book. At the same time, it isn't a cookbook either. Rather, it provides unique insights into the path to success for all those who aspire to succeed in their respective fields. It uses the three chefs, among them Thomas Keller, my hero, to illustrate the leadership and commitment qualities needed to excel. Those are transferable to any field, and are particularly interesting to foodies like me. Any person with aspirations and passion for what they do will find tidbits in this book that will serve them well along their own journey to perfection.