As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast. — Eric Ripert Copy Share Image
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay… — 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
I see a lot of people who change careers in the middle of their life and they think it's a good idea… — 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
