
i recently finished reading The Reach of a Chef by Michael
Ruhlman. I highly recommend it to anyone whose interested in the food world, or has been intrigued by shows like top chef or anything food network. it gave me a better business sense of this new industry as well as info on how culinary schools are changing and chefs are becoming more like
ceo's. there is a lot on
thomas keller and the French Laundry as well which is more than exciting if i get to go this summer... :) he has another book, the Soul of Chef, which
i'd like to read, but I think i might take a break from food reading for a bit and tap into some beach read this weekend...
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