Hi Mr. Ruhlman,
Thank you so much for being here. About a year ago, I sent a letter to Gourmet commenting on an article you wrote, and you were nice enough to email me. I asked you for some advice about becoming a food writer, and you gave me the best advice I have received: "Become an expert in something you love."
Your work is so varied. How do you prepare for a new project? Do you quickly become an "expert" before entering a chef's kitchen, or do you do most of your learning while you're there?
Preparing for a new project
Started by
jogoode
, Aug 02 2003 02:58 PM
1 reply to this topic
#1
jogoode
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- participating member
- 1,908 posts
Posted 02 August 2003 - 02:58 PM
JJ Goode
Co-author of Serious Barbecue, which is in stores now!
www.jjgoode.com
"For those of you following along, JJ is one of these hummingbird-metabolism types. He weighs something like eleven pounds but he can eat more than me and Jason put together..." -Fat Guy
Co-author of Serious Barbecue, which is in stores now!
www.jjgoode.com
"For those of you following along, JJ is one of these hummingbird-metabolism types. He weighs something like eleven pounds but he can eat more than me and Jason put together..." -Fat Guy
#2
Michael Ruhlman
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- participating member
- 466 posts
Posted 04 August 2003 - 03:24 PM
I don't prepare, I just jump in. I spend a lot of time in a single place, preferably a place of excellence. And I listen to what people have to say. And I hang out some more. And if possible, try to do the work myself, try to understand the ethos of the place and try to fit in, learn the language. Learn the language.
