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[lostintranslation]

Michael,

Two more questions: 1) in regard to "The Making of a Chef," the process seems to be rather skin shredding, not to mention compromising. What do you think of people like Keller or, e.g. Mario Batali, who are essentially autodidacts (even though they have both endured some sort of internship)? Doesn't this weigh on the minds of potential master chefs who think they must submit to the rack before donning the 8ft high toque? 2) In "Soul of a Chef" you talked about spending time w/ Thomas Keller. Besides Fernand Point, this guy is, to me at least, completely insurmountable. Does he enjoy "low brow" food, e.g. burgers or ribs? And what the hell did you guys talk about: is Keller really the zen master, or is he the kind of guy you can drink a single malt w/ until the wee hours and putt a few balls with around the neighborhood?

Go Blue Devils!!!

Stewart

[Michael Ruhlman]

1) Obviously, there are no hard and fast rules about school vs self taught. to be self taught you have to be lucky enough to find the right person to teach you the fundamentals (if you learn them imperfectly at the start the will put you way behind) and regardless how you learn, you have to have the goods (observation, intutition, craftsmanship, care, stamina). School ensures you are taught the basics right and quickly. There may be the Kellers and Trotters who are self taught but I'd wager most of the top, say, 50 American chefs in the country attended culinary school.

2) Keller adores ribs and other low brow food. You think he eats at the French Laundry every night. He likes a good ham, cheese and egg sandwhich after work. And yes he is enormously thoughtful about food, but he's also a very kind and thoughtful person, very elegant and thoughtful in conversation, and funny too.