Cooks build muscles; we can stand all day long on our feet and not feel the pain. — Eric Ripert All day Copy Share Image
My New Year's resolution is to cut my diet sodas down to two cans a day! — Eric Ripert Cutting Copy Share Image
I don't like it when I go to a restaurant and I'm lectured from the menu. — Eric Ripert Food Copy Share Image
I don't think I have an obsession, however I do eat chocolate every day. — Eric Ripert Chocolate 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 Cooking 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 Career Copy Share Image
If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand… — Eric Ripert Carrot Copy Share Image
I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that. — Eric Ripert Eggs 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… — Eric Ripert Changing your mind Copy Share Image
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a… — Eric Ripert Buddhism 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 Also Copy Share Image
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients. — Eric Ripert Cultures Copy Share Image
Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve… — Eric Ripert Deep 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 Around Copy Share Image
Just walking in the kitchen (and we have three kitchens at Le Bernardin), I exercise quite a lot. I also walk in… — Eric Ripert Central park Copy Share Image
The nature of human beings is to eat meat and fruits and vegetables, and therefore we have to kill animals. I don't… — Eric Ripert Animal 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 Basics Copy Share Image
When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in… — Eric Ripert Book 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… — Eric Ripert Affordable Copy Share Image
“It wasn’t her fault, but it was her fate, like so many single mothers, to be caught between a wistful child and… — Eric Ripert Children 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… — Eric Ripert Art Copy Share Image
I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would… — Eric Ripert Apples Copy Share Image
Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as… — Eric Ripert Believe 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 Bowls Copy Share Image
