37+ Eric Ripert Quotes On Writing, Food And Anthony Bourdain Death

Eric Ripert is a French chef, author, and television personality. He is the co-owner and executive chef of the renowned restaurant Le Bernardin in New York City, which has earned the highest rating of any restaurant in the city. He is also the host of the Emmy Award winning PBS series Avec Eric, which follows his travels around the world exploring cuisine. Following is our collection on famous quotes by Eric Ripert on writing, food, life.

Top 10 Eric Ripert Quotes

1. The importance of reading, for me, is that it allows you to dream.
2. America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
3. My New Year's resolution is to cut my diet sodas down to two cans a day!
4. If I go to a nightclub, even if the music is good, if the sound system is not, I don't stay.
5. I love garlic, and I use it often.
6. Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.
7. I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.
8. 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.
9. 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.
10. You don't become a chef to become famous.

Eric Ripert Short Quotes

• Today, because I want to be gentle on my back, I listen to jazz.
• I don't follow the food trends.
• I come from a family of farmers on both sides of my family.
• Obviously California is fantastic in terms of produce, vegetables.
• I had a passion for cooking, and I was a very bad student.
• The fish is the star of the plate.
• I don't like it when I go to a restaurant and I'm lectured from the menu.
• I'm very bad, but I like to dance.

Eric Ripert Famous Quotes And Sayings

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. — 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. — 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. — 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. — Eric Ripert

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. — 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. — 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. — 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. — 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. — Eric Ripert

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

When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing. — 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. — 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. — 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. — Eric Ripert

Life Lessons by Eric Ripert

1. Eric Ripert emphasizes the importance of using fresh, high-quality ingredients and taking the time to prepare meals with care and attention to detail.
2. He also emphasizes the importance of balancing flavors and textures in dishes, as well as the importance of presentation.
3. Finally, he emphasizes the importance of taking time to enjoy the food and savor the flavors, rather than rushing through the meal.