Eric Ripert Quotes

The importance of reading, for me, is that it allows you to dream.

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.

For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.

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.

My New Year's resolution is to cut my diet sodas down to two cans a day!

I love garlic, and I use it often.

If I go to a nightclub, even if the music is good, if the sound system is not, I don't stay.

Obviously California is fantastic in terms of produce, vegetables.

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

Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.

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

I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.

The fish is the star of the plate.

I come from a family of farmers on both sides of my family.

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.

You don't become a chef to become famous.

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.

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

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.

I'm very bad, but I like to dance.

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.

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

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.

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

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.

I don't follow the food trends.

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.

I had a passion for cooking, and I was a very bad student.

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.