I just finished The Reach of a Chef, Michael Ruhlman's work exploring the current trend in the food industry towards chefs as CEOs and brands in themselves. Ruhlman uses an insider's perspective, his personal relationships with many of America's upper echelon of chefs, and his experpience as a former CIA student to delve into the evolution of the title 'chef' and what it means today. From Thomas Keller to Rachael Ray, The Reach of a Chef looks at the rise of the 'celebrity chef' and the continual transformation of the public's view of professional cooking. All in all, a good read and a must for anyone in the industry.
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