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Eric Ripert

Eric Ripert Quotes

Chef

Eric Ripert, born on March 2, 1965, is a renowned French chef. He is known for his exquisite culinary skills and unique insights into food. Ripert has served as the head chef at the Michelin three-star restaurant Le Bernardin, which is renowned for its innovative seafood dishes.

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Famous Eric Ripert Quotes

“We were all hard on our commis because we were always afraid, and cruelty is one of fear's most common by-products. It would take me a very long time to unlearn those methods of surviving under pressure.”

Fear Conditioning

Book:32 Yolks: From My Mother's Table to Working the Line

Source: 32 Yolks: From My Mother's Table to Working the Line

“Just like the beautiful tea bowls that Japanese artisans purposefully nick or chip at the bottom as a quiet reminder that there is no such thing as perfection, so was Robuchon flawed with his frustration and his temper. His food was divine, but the chef was a man with all of the nicks and chips that make us human.”

Human Nature Wabi Sabi

Book:32 Yolks: From My Mother's Table to Working the Line

Source: 32 Yolks: From My Mother's Table to Working the Line

“the important thing, Jacques instructed me, was to get the pan hot as you could before adding the meat - that, and always give good wine to your butcher.”

Food Cooking Wine Meat

Book:32 Yolks: From My Mother's Table to Working the Line

Source: 32 Yolks: From My Mother's Table to Working the Line

“Buth this is the thing, my child, " Madame Amparo continued. "You are headed for the same night sky. When it's your turn to burn brightly, remember where you have been. Be careful not to harm all of those in your orbit.”

Success Compassion Ambition

Book:32 Yolks: From My Mother's Table to Working the Line

Source: 32 Yolks: From My Mother's Table to Working the Line

“Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good.”

People Evil Numbers Products Genius Get Back Ingredients Artificial Flavor Affordable Large Numbers Fast Food Back To Work

Author:Eric Ripert

“I come from a family of farmers on both sides of my family.”

Sides My Family Farmers Both Sides

Author:Eric Ripert

“Obviously California is fantastic in terms of produce, vegetables.”

Term Produce Fantastic California Vegetables

Author:Eric Ripert

“In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.”

Want Ideas Moving Cooking Spots Cooks Kitchen

Author:Eric Ripert

“My New Year's resolution is to cut my diet sodas down to two cans a day!”

Years Two Cutting Diets Resolution New Year Soda New Year's Resolutions Diet Soda

Author:Eric Ripert

“I don't follow the food trends.”

Author:Eric Ripert

“When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.”

Ifs Ends Matter Courses Taken The End Of The Day Dedicated Recipes Homage Lobster Tasty

Author:Eric Ripert

“We lived in St. Tropez when I was young, and there were a lot of Vietnamese refugees in France at the time, after the war. My mother had many Vietnamese friends who entertained a lot, and she was taught how to make that spring roll. She would make them all the time.”

War Young Mother Taught Spring France Refugee Vietnamese Vietnamese Refugees

Author:Eric Ripert

“I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.”

Children Littles Light Young Mother Courses Memories Window Cooking Sticks Dinner Bread Apples Vivid Young Children Ovens Dough Tarts Vivid Memories

Author:Eric Ripert

“I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.”

Wanted Memories Eating Cooking Kitchen

Author:Eric Ripert

“My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.”

Different Mother Style Apples Grandmother My Grandmother Different Styles Tarts

Author:Eric Ripert

“Just walking in the kitchen (and we have three kitchens at Le Bernardin), I exercise quite a lot. I also walk in Central Park for 50 minutes from my house to Le Bernardin every day, rain, shine, snow.”

Three House Walks Minutes Walking Exercise Rain Shining Snow Kitchen Parks Central Park

Author:Eric Ripert

“I had a passion for cooking, and I was a very bad student.”

Passion Students Cooking

Author:Eric Ripert

“At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.”

Today School Courses Exciting Culinary Chef Delighted Basics Culinary School

Author:Eric Ripert

“When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.”

Passion Fine Paris Dining Fine Dining

Author:Eric Ripert

“It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.”

Way Trying Firsts Said Mistake Forever Cutting Hot Including Fishes Celebrate Paris Kitchen Restaurants Stations Take Me Seconds Bowls Chef Sauce Stoves Cutting Myself

Author:Eric Ripert

“When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.”

Careers Week Masters Months I Realized Take Me Turning Points

Author:Eric Ripert

“I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.”

Seasons Eggs Truffles Scrambled Eggs

Author:Eric Ripert

“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 the same time; you have to really spend a lot of money on the equipment.”

Sound Interesting Quality Crazy Painful Lots Of Money Equipment Viruses

Author:Eric Ripert

“In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.”

Used Process Sound New York Very Good Clubs Used To Be Techno Sound Systems

Author:Eric Ripert

“Today, because I want to be gentle on my back, I listen to jazz.”

Want Today Jazz Gentle

Author:Eric Ripert

“If I go to a nightclub, even if the music is good, if the sound system is not, I don't stay.”

Ifs Sound Music Is Nightclubs Sound Systems

Author:Eric Ripert

“I'm very bad, but I like to dance.”

Author:Eric Ripert

“Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.”

Mind Cooking Changing Your Mind

Author:Eric Ripert

“I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.”

Should Buddhist Collections Collecting

Author:Eric Ripert

“I don't like it when I go to a restaurant and I'm lectured from the menu.”

Restaurants Menus

Author:Eric Ripert

“America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.”

Ifs America Comfort Classic Not Sure Chickens Pot Melting Melting Pot Comfort Food Roast Chicken

Author:Eric Ripert

“California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.”

Produce Lucky Winter East Weather California Florida Coast Seafood East Coast Good Weather

Author:Eric Ripert

“The fish is the star of the plate.”

Stars Fishes Plates

Author:Eric Ripert

“You don't become a chef to become famous.”

Author:Eric Ripert

“Money is not necessarily, although it helps a lot for happiness, it’s not necessarily the best way to be happy, to be rich, you know.”

Knows Way Helping Rich Best Way

Author:Eric Ripert

“When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.”

Should Book Dream Return Pages Decided Library France Restaurants Twelve Chef Flip

Author:Eric Ripert

“For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.”

Feelings Memories Emotion Restaurants

Author:Eric Ripert

“A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.”

People Ifs Thinking Feels Problem Enjoy Pleasure Habit Eating Asking Guilt Guilty Eating Habits Guilty Pleasure

Author:Eric Ripert

“When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.”

Thinking Knows Kids Responsibility Retirement Mortgage

Author:Eric Ripert

“The importance of reading, for me, is that it allows you to dream.”

Dream Reading Importance Importance Of Reading

Author:Eric Ripert

“The importance of reading, for me, is that it allows you to dream. Reading not only educates, but is relaxing and allows you to feed your imagination - creating beautiful pictures from carefully chosen words.”

Dream Beautiful Reading Imagination Creating Importance Chosen Educate Importance Of Reading Beautiful Picture

Author:Eric Ripert

“I love garlic, and I use it often.”

Author:Eric Ripert

“Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.”

Believe Body Earth Spiritual Humanity Process Emotional Tradition Cooking Planning Phenomenon Spiritual Life Our Relationship Preparing Holistic Dining Physical Body Sharing Food

Author:Eric Ripert

About the Author

Born: March 2, 1965
Known for: Chef
Quotes: 43

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32 Yolks: From My Mother's Table to Working the LineRelated source material

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