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
family time
To me, it's very important to have time at the restaurant but also time with family and time for myself.
bit explaining four newspaper reviewers stars three
Michelin will have to do a bit of explaining with only three stars at the top. Most of the newspaper reviewers here go up to four stars.
america
I find the organic wave much more interesting in America than in France.
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.
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.
For me, I do not wish to build an empire.
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.
It has been stressful to be a French resident in America.
I like very much Louis Vuitton. My wife loves it too.
convinced great people
I am convinced that if you serve great value, people will come to you.
build cooks
Cooks build muscles; we can stand all day long on our feet and not feel the pain.
Chefs are leaders in their own little world.
tough
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
climbing
When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.