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
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.
I like the dynamic of PBS. They're very honest and authentic.
beings eat fruits gift human life meat nature problem sacred therefore
The nature of human beings is to eat meat and fruits and vegetables, and therefore we have to kill animals. I don't have a problem with that. But it's a sacred moment. It's a gift of life.
perceive
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
I never pressure myself to do something I don't want to do.
affair beautiful connection love share start white willing
With scallops, it's where you get them. We get them live in the shell. I'm willing to share our connection with the White House. This could be the start of a beautiful love affair with the scallop.
family time
To me, it's very important to have time at the restaurant but also time with family and time for myself.
america
I find the organic wave much more interesting in America than in France.
burdened focus lose managing
What I never want to do is lose my focus on Le Bernardin. That's why I did not want to be burdened with managing the place. I'm not going to be there every day.
For me, I do not wish to build an empire.
believe people
A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not.
I just find the world very exciting and beautiful everywhere.
pinpoint time
When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself.
putting
We are putting in a lot of fabrics.