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
winter weather california
California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.
way helping rich
Money is not necessarily, although it helps a lot for happiness, it's not necessarily the best way to be happy, to be rich, you know.
buddhist collecting should
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
numbers evil people
Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good.
retirement kids responsibility
When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.
trends
I don't follow the food trends.
passion paris dining
When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.
sides my-family farmers
I come from a family of farmers on both sides of my family.
stars plates fishes
The fish is the star of the plate.
memories feelings emotion
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
careers months week
When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.
taken the-end-of-the-day lobster
When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.
restaurants menus
I don't like it when I go to a restaurant and I'm lectured from the menu.
mistake cutting paris
It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.