Ruhlman’s Chef Trilogy

In The Making of a Chef, journalist Ruhlman enrolls at the Culinary Institute of America to discover how top-tier chefs are trained. In The Soul of a Chef, Ruhlman studies what makes a chef great, observing the Master Chef exam at the Culinary Institute of America and profiling successful celebrity chefs Michael Symon at Lola and Thomas Keller at The French Laundry. In The Reach of a Chef, Ruhlman explores the paradox of every profession: get good enough at what you do, and soon you’ll be managing the work instead of doing it yourself.

Ruhlman excels at injecting a sense of drama into his food writing: he draws strong characters and is able to turn something as simple as preparing a classic sauce into a dramatic event.