Thursday, December 13, 2012

Inside the Chef's Studio With Dottore Gustavo: Writer Michael Ruhlman

And now, another edition of Inside the Chef"s Studio with Dottore Gustavo:

©2008 Donna Ruhlman
Once again yours truly is hot on the trail of the movers and shakers in the food world, doggedly pounding the beat, taking no prisoners to bring you ingrates jerks dear readers the hottest original content* in the blog-o-dome.

So hot on the trail of this scoop we expect to receive a TRO from Chowbacca! favorite and uncannily dashing Cleveland native, Michael Ruhlman.

Rulman is, of course, the author of such books as "Making of a Chef" and "Soul of a Chef" as well as co-author of "The French Laundry Cookbook", which is a pretty decent place to grab a meal if you asked me.

A frequent guest judge for Iron Chef America, Ruhlman has also appeared along side Anthony Bourdain on "No Reservations", going so far as to show him around my hometown**.

Ruhlman is also an early adapter of the new-new portable digital media, with his handy "Ratio" app available for iPhone and iPod and his new digital cookbook, "Schmaltz".

* Apparently many, many people have already asked Michael Ruhlman about his last meal. Our apologies.

** We still think Bourdain deserves a re-match with Cleveland, I'd personally love to see him getting sloppy with Erich Lasher and Chef Jonathon Sawyer.

It's our pleasure to bring you, without further ado, writer and television personality, father, husband, mensch, and opinionated Tweeter, Mr Michael Ruhlman:

What your favorite guilty pleasure food?

Cheetos.

What your favorite curse word?

"Fuckwad."

What is your favorite knife?

Wüsthof 8" Chef's Knife.

Which sports franchise would you prefer to win their respective championship game? Against which other sports franchise?

Cleveland Browns crush Baltmore Ravens and Pittsburgh Steelers repeatedly for 3 decades. [Editor's note: man, I thought I had lingering NFL issues!]

What would be your last meal?

Asked and oft-answered: oysters, steak frites, a big, juicy Zinfandel and bourbon.

If you weren't a chef, what would you want to do?

I'm not a chef, a chef leads a kitchen. My wife is chef of the house, I am sous chef and I cook.

What profession would you not want to do?

Take money in a highway toll both.

What"s your preferred hot sauce?

Dave's Insanity Sauce.

If Hell exists, what food does the devil force chefs to cook for eternity?

I have to make all meals at the same cheesecake factory.

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Michael Ruhlman
@ruhlman