Comments on: The Elements of Cooking http://blog.ruhlman.com/2007/11/the-elements-of.html Translating the Chef's Craft for Every Kitchen Thu, 18 Mar 2010 03:25:52 +0000 hourly 1 By: sailorgrrl07 http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43768 sailorgrrl07 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43768 Ok, well the report from the Palo Alto Borders on University Avenue. This is hilarious, their computer says they have 8 copies, received 11/7, but no one knows where they are. Perfect! :-( Ok, well the report from the Palo Alto Borders on University Avenue. This is hilarious, their computer says they have 8 copies, received 11/7, but no one knows where they are. Perfect! :-(

]]> By: Ian C. http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43769 Ian C. Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43769 sailorgrrl07 - that means all the employees bought 'em for themselves. sailorgrrl07 – that means all the employees bought ‘em for themselves.

]]> By: nevia987 http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43770 nevia987 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43770 The culinary programs offered by <a HREF=http://www.culinaryschoolsprograms.com/ rel="nofollow">culinary colleges</a> usually last for 2 to 4 years. Students learn by professional chefs about culinary arts. By the end of culinary course, they are trained to cook good meals. http://www.culinaryschoolsprograms.com/ The culinary programs offered by culinary colleges usually last for 2 to 4 years. Students learn by professional chefs about culinary arts. By the end of culinary course, they are trained to cook good meals.

http://www.culinaryschoolsprograms.com/

]]> By: jackie rifkin http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43771 jackie rifkin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43771 Hi, my friend is going to see you at the Chataqua Institute in August. She said that you were in Phoenix recently I cant find a reference to that. Could you please comment. I'm buying her all your books and she's looking forward to meeting you! Hi, my friend is going to see you at the Chataqua Institute in August. She said that you were in Phoenix recently I cant find a reference to that. Could you please comment. I’m buying her all your books and she’s looking forward to meeting you!

]]> By: Culinary55 http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43772 Culinary55 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43772 Expert culinary instructor guides people to make delicious cuisines. Culinary training schools consist of classes concerned about the technical skills and the history of cooking industry necessary to make a successful career from entry to mid-level positions. The course duration of this course is approx one year. <a href="http://www.culinaryschoolsprograms.com/" rel="nofollow">http://www.culinaryschoolsprograms.com/</a> Expert culinary instructor guides people to make delicious cuisines. Culinary training schools consist of classes concerned about the technical skills and the history of cooking industry necessary to make a successful career from entry to mid-level positions. The course duration of this course is approx one year.

http://www.culinaryschoolsprograms.com/

]]> By: Culinary Education Courses http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43773 Culinary Education Courses Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43773 <a HREF="http://www.culinaryschoolsprograms.com/culinary/Cooking-Culinary-Education/index.html" rel="nofollow">Culinary education courses</A> are almost same in all universities and cooking schools but some cooking programs are specifically designed for traditional cooking cuisines and recopies locally popular to particular area or nation where culinary educational institute is established. So degree in traditional culinary is also an interesting, forthcoming and emerging career making decision. Rest of the things like baking pastry, kitchen management, wine preparation, food presentation and knife skills are also some added courses with your specialization. Hotel and restaurant management is a kind of managerial degree courses where students learn to manage whole activities in a hotel and events. http://www.culinaryschoolsprograms.com/culinary/Cooking-Culinary-Education/index.html Culinary education courses are almost same in all universities and cooking schools but some cooking programs are specifically designed for traditional cooking cuisines and recopies locally popular to particular area or nation where culinary educational institute is established. So degree in traditional culinary is also an interesting, forthcoming and emerging career making decision. Rest of the things like baking pastry, kitchen management, wine preparation, food presentation and knife skills are also some added courses with your specialization. Hotel and restaurant management is a kind of managerial degree courses where students learn to manage whole activities in a hotel and events. http://www.culinaryschoolsprograms.com/culinary/Cooking-Culinary-Education/index.html

]]> By: club penguin cheats http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43774 club penguin cheats Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43774 I tried to go out and buy this book but my sister wouldn't let me because both she and my girlfriend had already bought it for me as a birthday present, which isn't for two weeks. I guess I'll just have to suck it up and wait. I tried to go out and buy this book but my sister wouldn’t let me because both she and my girlfriend had already bought it for me as a birthday present, which isn’t for two weeks. I guess I’ll just have to suck it up and wait.

]]> By: Martha http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43767 Martha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43767 an update for you--Paul Kahan is no longer at Avec or Blackbird. See the post from Blackbird: http://www.blackbirdrestaurant.com/gettoknowourflock.php Mike Sheerin As Blackbird’s first Chef de Cuisine, Mike Sheerin steps up to the stoves of one of Chicago’s most beloved and respected restaurants. To watch his easy manner and quiet confidence, though, you wouldn’t know that this 30-year-old has taken on such a responsibility and is now being closely watch by a curious culinary community. Sheerin’s cuisine is a delicate departure from that of Executive Chef Paul Kahan, and yet he seems to carry on Kahan’s uncanny ability to make quietly revolutionary food. Recently, Sheerin shook up the menu with disarmingly pedestrian ingredients, such as garnishing parsnip soup with puffed rice (simply fried in oil and seasoned), as well head-turning preparations, such as his delicious bacon caramel and smoked grapes with venison, and a crisply bitter radicchio sauce with pike. His fried shallot broth, served with lamb and butternut squash panisse riff on traditional preparations in a most modern way. Sheerin comes to Blackbird from Kahan’s friend Wylie Dufresne and WD-50, where he worked as sous chef for 3 1/2 years. Prior to working at WD-50, Sheerin worked at Lutece, Atlas and Jean Georges in New York. In his hometown of Chicago, he worked at Everest. Sheerin has a Bachelor of Culinary Arts from Grand Rapids Community College. an update for you–Paul Kahan is no longer at Avec or Blackbird.

See the post from Blackbird: http://www.blackbirdrestaurant.com/gettoknowourflock.php
Mike Sheerin
As Blackbird’s first Chef de Cuisine, Mike Sheerin steps up to the stoves of one of Chicago’s most beloved and respected restaurants. To watch his easy manner and quiet confidence, though, you wouldn’t know that this 30-year-old has taken on such a responsibility and is now being closely watch by a curious culinary community. Sheerin’s cuisine is a delicate departure from that of Executive Chef Paul Kahan, and yet he seems to carry on Kahan’s uncanny ability to make quietly revolutionary food.
Recently, Sheerin shook up the menu with disarmingly pedestrian ingredients, such as garnishing parsnip soup with puffed rice (simply fried in oil and seasoned), as well head-turning preparations, such as his delicious bacon caramel and smoked grapes with venison, and a crisply bitter radicchio sauce with pike. His fried shallot broth, served with lamb and butternut squash panisse riff on traditional preparations in a most modern way.
Sheerin comes to Blackbird from Kahan’s friend Wylie Dufresne and WD-50, where he worked as sous chef for 3 1/2 years. Prior to working at WD-50, Sheerin worked at Lutece, Atlas and Jean Georges in New York. In his hometown of Chicago, he worked at Everest.
Sheerin has a Bachelor of Culinary Arts from Grand Rapids Community College.

]]> By: Martha http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43766 Martha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43766 an update for you--Paul Kahan is no longer at Avec or Blackbird. See the post from Blackbird: http://www.blackbirdrestaurant.com/gettoknowourflock.php Mike Sheerin As Blackbird’s first Chef de Cuisine, Mike Sheerin steps up to the stoves of one of Chicago’s most beloved and respected restaurants. To watch his easy manner and quiet confidence, though, you wouldn’t know that this 30-year-old has taken on such a responsibility and is now being closely watch by a curious culinary community. Sheerin’s cuisine is a delicate departure from that of Executive Chef Paul Kahan, and yet he seems to carry on Kahan’s uncanny ability to make quietly revolutionary food. Recently, Sheerin shook up the menu with disarmingly pedestrian ingredients, such as garnishing parsnip soup with puffed rice (simply fried in oil and seasoned), as well head-turning preparations, such as his delicious bacon caramel and smoked grapes with venison, and a crisply bitter radicchio sauce with pike. His fried shallot broth, served with lamb and butternut squash panisse riff on traditional preparations in a most modern way. Sheerin comes to Blackbird from Kahan’s friend Wylie Dufresne and WD-50, where he worked as sous chef for 3 1/2 years. Prior to working at WD-50, Sheerin worked at Lutece, Atlas and Jean Georges in New York. In his hometown of Chicago, he worked at Everest. Sheerin has a Bachelor of Culinary Arts from Grand Rapids Community College. an update for you–Paul Kahan is no longer at Avec or Blackbird.

See the post from Blackbird: http://www.blackbirdrestaurant.com/gettoknowourflock.php
Mike Sheerin
As Blackbird’s first Chef de Cuisine, Mike Sheerin steps up to the stoves of one of Chicago’s most beloved and respected restaurants. To watch his easy manner and quiet confidence, though, you wouldn’t know that this 30-year-old has taken on such a responsibility and is now being closely watch by a curious culinary community. Sheerin’s cuisine is a delicate departure from that of Executive Chef Paul Kahan, and yet he seems to carry on Kahan’s uncanny ability to make quietly revolutionary food.
Recently, Sheerin shook up the menu with disarmingly pedestrian ingredients, such as garnishing parsnip soup with puffed rice (simply fried in oil and seasoned), as well head-turning preparations, such as his delicious bacon caramel and smoked grapes with venison, and a crisply bitter radicchio sauce with pike. His fried shallot broth, served with lamb and butternut squash panisse riff on traditional preparations in a most modern way.
Sheerin comes to Blackbird from Kahan’s friend Wylie Dufresne and WD-50, where he worked as sous chef for 3 1/2 years. Prior to working at WD-50, Sheerin worked at Lutece, Atlas and Jean Georges in New York. In his hometown of Chicago, he worked at Everest.
Sheerin has a Bachelor of Culinary Arts from Grand Rapids Community College.

]]> By: Shelley http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43760 Shelley Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43760 I wish I lived in Montreal! I wish I lived in Montreal!

]]> By: Mykl http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43761 Mykl Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43761 Hey Mike. Just saw Bourdain speak and he only charged 13 bucks!!! What's up with the 70 price tag?!! What are you Rolling Stones? lol. BTW he said nice things about you and how he dressed up like you at one of these events. Man maybe it's the quitting smoking or the baby girl, but he was exhausted. Still he was cool enough to hang out for hours afterwards to sign books. Anyways, I got your book and as usual it's a great reference guide and yes, for its size, it's bar none. Good thing Bill Buford didn't think of it first huh? To hell with him! Also FYI (like you'll even read this) went to Primo's in Rockland and met Melissa Kelly totally based on your book. We were in Portland and drove an hour north just because... Had an excellent meal and ended up hanging out with the garde manger after service and ended up crashing at his place. lol. Alright - keep on writing and frankly, next to Bourdain, I envy you almost as much. lol. Hey Mike. Just saw Bourdain speak and he only charged 13 bucks!!! What’s up with the 70 price tag?!! What are you Rolling Stones? lol. BTW he said nice things about you and how he dressed up like you at one of these events. Man maybe it’s the quitting smoking or the baby girl, but he was exhausted. Still he was cool enough to hang out for hours afterwards to sign books.

Anyways, I got your book and as usual it’s a great reference guide and yes, for its size, it’s bar none.

Good thing Bill Buford didn’t think of it first huh? To hell with him!

Also FYI (like you’ll even read this) went to Primo’s in Rockland and met Melissa Kelly totally based on your book. We were in Portland and drove an hour north just because… Had an excellent meal and ended up hanging out with the garde manger after service and ended up crashing at his place. lol.

Alright – keep on writing and frankly, next to Bourdain, I envy you almost as much. lol.

]]> By: DM http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43762 DM Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43762 You're going to be in Cincinnati and not stopping in Columbus on the way? What would it take to get you to do a reading here? You’re going to be in Cincinnati and not stopping in Columbus on the way? What would it take to get you to do a reading here?

]]> By: brilynn http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43763 brilynn Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43763 I've added this to my Christmas wish list, can't wait to read it. I love your writing style. I’ve added this to my Christmas wish list, can’t wait to read it. I love your writing style.

]]> By: anna http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43764 anna Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43764 I am so excited to see you AND Kathleen Flinn on the panel in Portland! I LOVED her book. (Other readers, if you haven't picked it up, it's "The Sharper Your Knife, the Less You Cry" about her experiences at Le Cordon Bleu in Paris - it's great. She has a blog, too, if you google it you can read about her book tour, which is quite entertaining.) Michael, I've been a fan of yours for a long time. I just got Elements and the 10th Muse at the bookstore. Very excited to read both... my sister is going to see you in Cincinnati! I am so excited to see you AND Kathleen Flinn on the panel in Portland! I LOVED her book. (Other readers, if you haven’t picked it up, it’s “The Sharper Your Knife, the Less You Cry” about her experiences at Le Cordon Bleu in Paris – it’s great. She has a blog, too, if you google it you can read about her book tour, which is quite entertaining.)

Michael, I’ve been a fan of yours for a long time. I just got Elements and the 10th Muse at the bookstore. Very excited to read both… my sister is going to see you in Cincinnati!

]]> By: RachaelAnne http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43765 RachaelAnne Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43765 I live in Nashville, and I would be thrilled if you visited a bookstore while you're here for the Viking demo. My favorite independent bookstore is Davis-Kidd Booksellers, which regularly hosts well attended book signings. It's in the Green Hills area of Nashville. The main phone number is 615 385 2645. I live in Nashville, and I would be thrilled if you visited a bookstore while you’re here for the Viking demo. My favorite independent bookstore is Davis-Kidd Booksellers, which regularly hosts well attended book signings. It’s in the Green Hills area of Nashville. The main phone number is 615 385 2645.

]]> By: Appetit http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43759 Appetit Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43759 Hey Ruhlman, We would love it if you came up to Montreal. I have been a huge fan of yours since I was in cooking school. 8 years later I am still excited whenever I hear a new Ruhlman book is out. We own an indepepndant cookbook store here and acually just had Tony Bourdain out for a huge event that consisted of 600 people, Martin Picard, some Rabbit Lasagna, and too much beer. So if you can fit it in, let us know. It would be an honour for us to have you come to our shop. Hey Ruhlman,
We would love it if you came up to Montreal. I have been a huge fan of yours since I was in cooking school. 8 years later I am still excited whenever I hear a new Ruhlman book is out. We own an indepepndant cookbook store here and acually just had Tony Bourdain out for a huge event that consisted of 600 people, Martin Picard, some Rabbit Lasagna, and too much beer.
So if you can fit it in, let us know. It would be an honour for us to have you come to our shop.

]]> By: claudia http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43752 claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43752 hi michael, claudia from nashville at cook eat FRET. i gotcha covered here with newspapers and book signings! let's tawk... hi michael, claudia from nashville at cook eat FRET. i gotcha covered here with newspapers and book signings! let’s tawk…

]]> By: Scotty http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43753 Scotty Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43753 Woo-hoo! It's here! Thank you Amazon! Woo-hoo! It’s here! Thank you Amazon!

]]> By: Claudia http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43754 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43754 Excuse the repeat - I accidentally posted this on the wrong board: Not that you need another NYC book-signing, but Melanie Dunea, who produced My Last Supper and shot the book jacket for Nasty Bits, had HER book signing a week or so ago in the Time Warner Building - where they have Williams-Sonoma, Per Se, Masa AND a Borders, as you know. But I'm thinking your desperate and despondent fans in LA, Pheonix, etc., must have some similar kind of venue. God help us, even Bourdain is doing Mall of America! (Though he has not sunk so far as The Mall at Short Hills!) Michael, does your PR/publisher plot out the pit stops for you, and do they base it solely on the book-buying market? I'm still kind of surprised that both you and Bourdain are bypassing LA this time around. (I'm not complaining, personally, since you two have NYC covered - but I am wondering.) Excuse the repeat – I accidentally posted this on the wrong board:

Not that you need another NYC book-signing, but Melanie Dunea, who produced My Last Supper and shot the book jacket for Nasty Bits, had HER book signing a week or so ago in the Time Warner Building – where they have Williams-Sonoma, Per Se, Masa AND a Borders, as you know. But I’m thinking your desperate and despondent fans in LA, Pheonix, etc., must have some similar kind of venue. God help us, even Bourdain is doing Mall of America! (Though he has not sunk so far as The Mall at Short Hills!)

Michael, does your PR/publisher plot out the pit stops for you, and do they base it solely on the book-buying market? I’m still kind of surprised that both you and Bourdain are bypassing LA this time around. (I’m not complaining, personally, since you two have NYC covered – but I am wondering.)

]]> By: french tart http://blog.ruhlman.com/2007/11/the-elements-of.html/comment-page-1#comment-43755 french tart Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/11/the-elements-of.html#comment-43755 dammit. someone decent finally comes to atlanta and i can't go. phooey. if you do end up finding a place to do a book signing, please let us know, cos i'm totally there. dammit. someone decent finally comes to atlanta and i can’t go. phooey.

if you do end up finding a place to do a book signing, please let us know, cos i’m totally there.

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