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Back to Good Food

Good Food

Michael Ruhlman Revisits the Making of a Chef

It has been roughly 10 years since Michael Ruhlman published both The Making of a Chef and The Soul of a Chef . Evan asks him how professional cooking has changed in the last 10 years.

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    By Evan Kleiman • May 12, 2014 • 1 min read

    It has been roughly 10 years since

    Michael Ruhlman published both

    The Making of a Chef and

    The Soul of a Chef. Evan asks him how professional cooking has changed in the last 10 years.

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

    • KCRW placeholder

      Harriet Ells

      Program Director for Talk

      CultureFood & Drink
    Back to Good Food