Eric Ripert
Eric Ripert
Eric Ripertis a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood...
NationalityFrench
ProfessionChef
Date of Birth2 March 1965
CountryFrance
I like the dynamic of PBS. They're very honest and authentic.
You won't be getting what you would get for $90 at Le Bernardin.
I'm very bad, but I like to dance.
today want jazz
Today, because I want to be gentle on my back, I listen to jazz.
new-york clubs sound
In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.
mother war spring
We lived in St. Tropez when I was young, and there were a lot of Vietnamese refugees in France at the time, after the war. My mother had many Vietnamese friends who entertained a lot, and she was taught how to make that spring roll. She would make them all the time.
crazy interesting quality
I am an audiophile. It's almost like a virus. I'm completely crazy about the quality of sound. It's interesting and painful at the same time; you have to really spend a lot of money on the equipment.
mother children memories
I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.
memories cooking kitchen
I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.
mother apples style
My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.
rain exercise central-park
Just walking in the kitchen (and we have three kitchens at Le Bernardin), I exercise quite a lot. I also walk in Central Park for 50 minutes from my house to Le Bernardin every day, rain, shine, snow.
passion cooking students
I had a passion for cooking, and I was a very bad student.
school today chef
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.
chef
You don't become a chef to become famous.