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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.
Eric Ripert
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Eric Ripert
Age: 59
Born: 1965
Born: March 2
Chef
Today
Chef
Culinary
Exciting
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Learning
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Vocational
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Basics
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Delighted
More quotes by Eric Ripert
America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
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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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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.
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I don't follow the food trends.
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If I go to a nightclub, even if the music is good, if the sound system is not, I don't stay.
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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.
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I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
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The importance of reading, for me, is that it allows you to dream.
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You don't become a chef to become famous.
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Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.
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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.
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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 love garlic, and I use it often.
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I had a passion for cooking, and I was a very bad student.
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I don't like it when I go to a restaurant and I'm lectured from the menu.
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For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
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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.
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Today, because I want to be gentle on my back, I listen to jazz.
Eric Ripert
My New Year's resolution is to cut my diet sodas down to two cans a day!
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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.
Eric Ripert
