I am not a foodie. I do not seek out gourmet eating experiences and am happy to eat pretty much a limited range of dishes cooked at home, do not watch any of the many cooking shows on TV, nor am I particularly interested in talking about food. But ever since I read the book Soul of a Chef by Michael Ruhlman that I wrote about here, I have been impressed with how rigorous the training is that chefs receive and the precision operation of restaurant kitchens.
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