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Eric Ripert Biography

Eric Ripert (rih-pair) (born 2 March 1965 in Antibes) is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood.

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Eric Ripert Quotes

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

Come, Family, Farmers, My Family, Sides

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

Cans, Cutting, New Year, Resolution, Sodas, Years

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.

Back, Evil, Fairly, Number, Numbers, People

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

Kids, Know, Mortgage, Responsibility, Retirement

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

Buddhas, Buddhist, Collecting, Should

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.

Beautiful, Dream, Imagination, Importance, Pictures, Reading

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.

Entertained, France, Mother, Spring, Tropez, War

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.

Cooking, Kitchen, Memories, Nobody, Touch

Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.

Believe, Emotional, Nourishes, Planning, Spiritual

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.

Book, Day, Dream, Library, Restaurants, Stole

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.

Crazy, Interesting, Like, Quality

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

Change, Changing Your Mind, Cooking, Mind, Starts

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.

Coast, East, Florida, Weather, Winter

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

Eggs, Happy, Scrambled Eggs, Season, Truffles

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

Back, Gentle, Jazz, Today, Want

I love garlic, and I use it often.

Garlic, Love, Use

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks. " It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.

Cutting, Hot, Mistake, Mistakes, Paris, Seconds

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.

Dedicated, Elevate, Lobster, Taken, The End Of The Day

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.

Cooking, Ideas, Moving, Same, Stay

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

Music Is, Nightclub, Nightclubs, Sound, Stay

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Eric Ripert Biography

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