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Quote by 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.”

Quote by Eric Ripert

Author

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. more

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“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.”

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“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.”

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“I don't do anything that is not fun. I just don't do it.”

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

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“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.”

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

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

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