Some chefs go crazy with one restaurant, and if I had 20, I would go nuts. — Eric Ripert Chefs Copy Share Image
I am convinced that if you serve great value, people will come to you. — Eric Ripert Am Copy Share Image
I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to… — Eric Ripert Cooking 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
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 Animals Copy Share Image
The importance of reading, for me, is that it allows you to dream. Reading not only educates, but is relaxing and allows… — Eric Ripert Beautiful Copy Share Image
California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in… — Eric Ripert California 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
In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process. — Eric Ripert Clubs 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
My New Year's resolution is to cut my diet sodas down to two cans a day! — Eric Ripert Cutting 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
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
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
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
When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not,… — Eric Ripert Dining Copy Share Image
I am an audiophile. It's almost like a virus. I'm completely crazy about the quality of sound. It's interesting and painful at… — Eric Ripert Crazy 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
We lived in St. Tropez when I was young, and there were a lot of Vietnamese refugees in France at the time,… — Eric Ripert France 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
