Comments on: On the Line http://ruhlman.com/2008/12/on-the-line.html Translating the Chef's Craft for Every Kitchen Fri, 30 Jul 2010 18:15:28 +0000 hourly 1 By: cherylk http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34662 cherylk Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34662 to ntsc: i went to cook eat fret and I'm sitting at my computer weeping. Thank you for posting that, off topic or not. to ntsc: i went to cook eat fret and I’m sitting at my computer weeping. Thank you for posting that, off topic or not.

]]> By: Marcy http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34663 Marcy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34663 Thanks for the tip--I bought it and will look forward to reading it over Xmas break! Thanks for the tip–I bought it and will look forward to reading it over Xmas break!

]]> By: Deborah Dowd http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34664 Deborah Dowd Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34664 We are so fortunate to know a small farmer no more than an hour or so from our house who has only a few hogs. He sells us hams and the best pork sausage ever! We are so fortunate to know a small farmer no more than an hour or so from our house who has only a few hogs. He sells us hams and the best pork sausage ever!

]]> By: Dervin http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34665 Dervin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34665 I just want to second the aveceric.com recommendation. I just want to second the aveceric.com recommendation.

]]> By: Max http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34666 Max Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34666 Really loved the book. Took some time to get it in Germany. Are there any other books with a similar fokus, i.e. really showing what is happening in the kitchen, how the stations look, what the cooks really do at their stations? Regards, Max Really loved the book. Took some time to get it in Germany. Are there any other books with a similar fokus, i.e. really showing what is happening in the kitchen, how the stations look, what the cooks really do at their stations?
Regards, Max

]]> By: Aparna http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34667 Aparna Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34667 I love cooking book and I really want to read this book. I love cooking book and I really want to read this book.

]]> By: kristin http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34660 kristin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34660 forgot to add the recipes in the back of On the Line are spectacular! I can't wait to try them. forgot to add the recipes in the back of On the Line are spectacular! I can’t wait to try them.

]]> By: ntsc http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34661 ntsc Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34661 Off topic If you haven't been to cook eat fret recenty, go! Off topic

If you haven’t been to cook eat fret recenty, go!

]]> By: FoodPuta http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34658 FoodPuta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34658 Ordered! Looking forward to the read. Ordered!

Looking forward to the read.

]]> By: kristin http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34659 kristin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34659 I really have enjoyed reading On the Line. Really interesting read especially if you don't know what really goes on behind the scenes of a restaurant and especially when it comes to what makes a four star place like Le Bernardin run. I got on twitter because of Carol Blymire. It is her fault j/k kristin_71 is me. I really have enjoyed reading On the Line. Really interesting read especially if you don’t know what really goes on behind the scenes of a restaurant and especially when it comes to what makes a four star place like Le Bernardin run.

I got on twitter because of Carol Blymire. It is her fault j/k kristin_71 is me.

]]> By: jscirish27 http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34657 jscirish27 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34657 Le Bernardin is the finest restaurant I have ever eaten at and Ripert is among the chefs I admire most. The food is amazingly pure and free from gimmickery etc... I can't wait to read this book and hopefully get back there for a meal sometime soon . . . Le Bernardin is the finest restaurant I have ever eaten at and Ripert is among the chefs I admire most. The food is amazingly pure and free from gimmickery etc… I can’t wait to read this book and hopefully get back there for a meal sometime soon . . .

]]> By: claudia (cook eat FRET) http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34656 claudia (cook eat FRET) Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34656 it's sitting on my bedside table in a queue.. it’s sitting on my bedside table in a queue..

]]> By: Chad Galiano http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34655 Chad Galiano Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34655 It's really interesting that the theme of the book coincides with the audio track on the kitchen portion of the restaurant website. It sounds like they set up a microphone in the kitchen on a busy night, and recorded the clatter of pots and dishes, the orders being shouted out, and the 'yes, chef!'s being resonated by the line staff. Wish I would have thought of that idea first. It’s really interesting that the theme of the book coincides with the audio track on the kitchen portion of the restaurant website. It sounds like they set up a microphone in the kitchen on a busy night, and recorded the clatter of pots and dishes, the orders being shouted out, and the ‘yes, chef!’s being resonated by the line staff. Wish I would have thought of that idea first.

]]> By: Cameron S. http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34653 Cameron S. Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34653 I love this book as well, and try to go to Le Bernardin whenever I am in New York. I love this book as well, and try to go to Le Bernardin whenever I am in New York.

]]> By: joyciel http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34654 joyciel Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34654 Great...another book to add on my list...I only have so much money =(. Great…another book to add on my list…I only have so much money =(.

]]> By: Ann Handley http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34652 Ann Handley Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34652 So speaking of Twitter... @shelleyryan sent me here. I wouldn't have known you had this blog otherwise. So therein lies some of the coolness of Twitter: it broadens your world about stuff that you didn't know about, and deepens your knowledge about stuff you actually do know a bit about already. It's a giant water cooler, and a great way to listen in on what folks are thinking about/care about. Check out what folks are saying about you on Twitter here, for example: http://search.twitter.com/search?q=ruhlman But enough about Twitter... back to this post: I'm glad I found your blog, Michael! (@marketingprofs) So speaking of Twitter… @shelleyryan sent me here. I wouldn’t have known you had this blog otherwise. So therein lies some of the coolness of Twitter: it broadens your world about stuff that you didn’t know about, and deepens your knowledge about stuff you actually do know a bit about already. It’s a giant water cooler, and a great way to listen in on what folks are thinking about/care about. Check out what folks are saying about you on Twitter here, for example:

http://search.twitter.com/search?q=ruhlman

But enough about Twitter… back to this post: I’m glad I found your blog, Michael!

(@marketingprofs)

]]> By: Mark MacLeod http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34651 Mark MacLeod Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34651 I love this book (I've read it cover-to-cover). I went to an event at Le Bernardin the night before it was publicly released and received a copy. It was really great to meet Chef Ripert. He was a great host. I love this book (I’ve read it cover-to-cover). I went to an event at Le Bernardin the night before it was publicly released and received a copy. It was really great to meet Chef Ripert. He was a great host.

]]> By: Natalie Sztern http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34650 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34650 i love books that let u take a quantum leap into another vein of life...yes i remember the television show which I loved just as much... i love books that let u take a quantum leap into another vein of life…yes i remember the television show which I loved just as much…

]]> By: Amy http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34648 Amy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34648 That's one book on my wishlist - well among many! That’s one book on my wishlist – well among many!

]]> By: Tags http://ruhlman.com/2008/12/on-the-line.html/comment-page-1#comment-34649 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/on-the-line.html#comment-34649 Maybe wikipedia can help http://en.wikipedia.org/wiki/Time_management just remember to keep it simple and stick to whatever you choose Maybe wikipedia can help

http://en.wikipedia.org/wiki/Time_management

just remember to keep it simple and stick to whatever you choose

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