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 the only genius, and there are idiots all around him, which doesn’t make sense. – Eric Ripert
As young cook, especially in France, they’re very tough in the kitchen. The idea is to make you humble and learn fast. – 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
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
In a professional kitchen, the idea is to have your cooks not moving much while they’re cooking. You want them to stay in the same spot. – Eric Ripert
I’m very inspired by other cultures and very often use what I perceive to be exotic ingredients. – Eric Ripert
I see a lot of people who change careers in the middle of their life and they think it’s a good idea to come in the kitchen. – Eric Ripert
America is a such a melting pot, I’m not sure if roast chicken is the classic comfort food for everybody. – Eric Ripert
To me, it’s very important to have time at the restaurant but also time with family and time for myself. – 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
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. – Eric Ripert
The nature of human beings is to eat meat and fruits and vegetables, and therefore we have to kill animals. I don’t have a problem with that. But it’s a sacred moment. It’s a gift of life. – Eric Ripert
