author, food blogger, cook & journalist
Michael Ruhlman is a well known author, food blogger, cook and journalist who wishes to translate the chef’s craft for every kitchen. He graduated from Duke in 1985 with a BA in literature and worked at The New York Times. In 1991, he returned to Cleveland with his wife, Donna, a newspaper and magazine photographer, to pursue a life of writing, travel and odd jobs. Ruhlman found work at a local magazine covering the arts and cultural scene and here began writing about chefs and cooking.
Ruhlman found out that the best things in life happen when you get carried away. He went into a culinary school to write about what it means to be a chef, and instead he became a cook, got a job line cooking, lucked into one of the great restaurants of the world to work with the chef on his book, and Ruhlman kept on writing about food. Ruhlman’s main goal is to get people into the kitchen to cook, to try new things, learn and have fun. The kitchen to some is a challenging place, but it should not be. With the right techniques, books, equipment and attitude anyone can cook like a pro in their kitchen.
He has authored the popular culinary Chef series The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. More recent books include The Elements of Cooking, a handy food glossary, and Ratio. He has also co-authored with top US chefs a number of cookbooks such as The French Laundry, Bouchon and Ad Hoc with Thomas Keller, A Return to Cooking with Eric Ripert, Charcuterie with Brian Polcyn, and Symon Says: Live to Cook with Michael Symon. You may have seen Ruhlman on No Reservations with Anthony Bourdain, PBS’ Cooking Under Fire, and as a judge on Food Network’s Iron Chef America and The Next Iron Chef. Ruhlman has also authored a Ratio app and the Bread Baking Basics app. In the fall of 2010, Ruhlman launched a line of kitchen products. His newest book Ruhlman’s Twenty: The Ideas and Techniques that Will Make You a Better Cook was published in October 2011.
Currently Ruhlman is working on the follow up book to Charcuterie with chef Brian Polcyn, called Salumi and is working on the Bouchon Bakery cookbook.http://www.ruhlman.com/