About Eric Ripert: Eric Ripert is a French chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood.
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.
America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
I don't follow the food trends.
There is great food in Vegas.
I come from a family of farmers on both sides of my family.
To me, it's very important to have time at the restaurant but also time with family and time for myself.
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.
I am convinced that if you serve great value, people will come to you.
Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
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.
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.
It took me all my life to learn how to salt a tomato.
Cooks build muscles; we can stand all day long on our feet and not feel the pain.
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.
I like very much Louis Vuitton. My wife loves it too.
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
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 ...
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
I like the dynamic of PBS. They're very honest and authentic.
