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48 quotes by Eric Ripert

Eric Ripert (rih-pair) (born 1964 in Antibes) is a French chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants". It holds the maximum ratings of four stars from The New...
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I don't think I have an obsession, however I do eat chocolate every day.

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The Cheesecake Factory's not that bad.

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You don't become a chef to become famous.

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Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

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When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.

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It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is... →

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If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your... →

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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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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... →

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Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep... →

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

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It took me all my life to learn how to salt a tomato.

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