Quote

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.

Eric Ripert

Change background

T
T
T

Change font

TAGS & TOPICS

Eric Ripert
Age: 59
Born: 1965
Born: March 2
Chef
Knew
Passion
Else
Dining
Anything
Kicked
Work
Paris
Really
Fine
Would
Rest
Life
Started

More quotes by Eric Ripert

Image
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.
Eric Ripert
Image
I had a passion for cooking, and I was a very bad student.
Eric Ripert
Image
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
Eric Ripert
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
Image
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.
Eric Ripert
Image
My New Year's resolution is to cut my diet sodas down to two cans a day!
Eric Ripert
Image
In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.
Eric Ripert
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 the same time you have to really spend a lot of money on the equipment.
Eric Ripert
Image
America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
Eric Ripert
Image
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
Image
You don't become a chef to become famous.
Eric Ripert
Image
I love garlic, and I use it often.
Eric Ripert
Image
Today, because I want to be gentle on my back, I listen to jazz.
Eric Ripert
Image
Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.
Eric Ripert
Image
I don't follow the food trends.
Eric Ripert
Image
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.
Eric Ripert
Image
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
Image
If I go to a nightclub, even if the music is good, if the sound system is not, I don't stay.
Eric Ripert
Image
I don't like it when I go to a restaurant and I'm lectured from the menu.
Eric Ripert
Image
The importance of reading, for me, is that it allows you to dream.
Eric Ripert