Michael Ruhlman Talks Charcuterie, Technique and Drive

Earlier this week, Plate Editor Chandra Ram conducted an on-stage interview with food writer Michael Ruhlman at Chicago's Balena, talking about how he got into writing about food and chefs and his recent books, Charcuterie and The Book of Schmaltz. Here are some excerpts from that conversation.

How did you become interested in food and cooking?...