I must admit, I first became acquainted with Michael Ruhlman, food critic extrordinaire, this summer. He was a judge on the Food Networks “The Next Iron Chef” and I originally tuned in for two reasons: reality TV is my crack and the impossibly adorable Andrew Knowlton, Bon Appetit’s restaurant editor, was a judge. I heart cute boys that know food.
At the suggestion of a friend, I just finished Ruhlman’s Reach of a Chef . This friend has a much more succinct analysis of the book over at Cork and Knife, but I will say this: if you are interested in the business of restaurants and the place of the chef in our culture, read this book. Ruhlman examines the lives and business pursuits of “real” chefs, such as Thomas Keller, as well as the cash cow that is Rachael Ray.
Of course I am now dreaming of $300 meal at Per Se thanks to this book, but it is a small price to pay.
If you enjoyed this post, make sure you subscribe to my RSS feed!
{ 8 comments… read them below or add one }
I’m surprise you didn’t put the word cow in bold.
[Reply]
I thought crack was your crack.
[Reply]
I-66: I resisted the urge.
Arjewtino: Shhh. Don’t tell.
[Reply]
Awesome!
I know Per Se would be wasted on me, loathsome picky eater that I am, but god bless…
[Reply]
Eff yeah – I’ve heard about Ruhlman (particularly because he was one of Tony Bourdain’s guests at his ri-goddamn-diculous French Laundry dinner that included the ‘coffee and a cigarette’ – foie gras with a savoury custard infused with coffee and tobacco) but haven’t read much of him. This may be the tipping point at which I decide to jump on Amazon and get something of his. Thanks.
P.S. The only Keller experience I’ve been able to have was (shame) … lunch … at Bouchon Las Vegas. It was still pretty fabulous, and I noticed (as I think I’ve remarked to you) that Keller’s idea of the perfect ‘frite’ is strikingly and not totally coincidentally similar to McDonalds’. Interesting. In any case, I think that this weekend I may (be jealous) be going to Per Se … I’ll let you know if it happens and, if so, how it was.
P.P.S. I hope that you’ll notice that this comment is back to my usual standard of long length, name-dropping, and pretension. I do try not to disappoint you.
[Reply]
ohhh i remember reading the review in the times of per se and wondering what kind of rich person i’d have to morph into to get me some of that culinary action.
as i said to speakeasy the other day: i don’t understand how some people don’t like food. i mean… there’s a reason why we talk about food and sex in the same terms…
[Reply]
per se was soooo nice..that the staff made me feel like i had done them a favor… when i (you guessed it) spilled my wine….
xoxo
[Reply]
B: You realize I may need to hate you forever if you eat there, right? Our friendship may be over, no matter what the history is…
jess: Yes, food and sex are almost equal in my book. Sex may motivate me a bit more…
suicide_blonde: you did them a favor by being there.
[Reply]