From the kitchen to the pulpit

Chefs are not always great writers. There are some wonderful exceptions, but most gifted chefs are doing what they do best without literary diversion. While recipe books abound, to have a chef write more explicitly of what draws him to his profession–and what keeps him there–is rare. It is this that makes Daniel Boulud’s Letters to…

Ruhlman’s ‘The Soul of a Chef’

Seriously, how could I not? With the title The Soul of a Chef, I didn’t much care what was in it. And the thought that this might truly be a serious exploration of spirituality in the professional world of the kitchen … the possibility was enough. This is not Ruhlman’s first literary stirring of the pot. …