When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in… — Eric Ripert Copy Share Image
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning… — Eric Ripert Copy Share Image
It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would… — Eric Ripert Copy Share Image
It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th… — Eric Ripert Copy Share Image
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant. — Eric Ripert Copy Share Image
Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else. — Eric Ripert Copy Share Image
Cooks build muscles; we can stand all day long on our feet and not feel the pain. — Eric Ripert Copy Share Image
“Prior to my second stint in Perpignan, I was a fine diner and as I saw it, food was art. At vocational school, I… — Eric Ripert Copy Share Image
My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat… — Eric Ripert Copy Share Image
I find the organic wave much more interesting in America than in France. — Eric Ripert Copy Share Image
To me, it's very important to have time at the restaurant but also time with family and time for myself. — Eric Ripert Copy Share Image
Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price.… — Eric Ripert Copy Share Image
