Eric Ripert Quotes
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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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I am totally anti-technology.
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I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.
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Factory farming's evil; you know that.
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One thing I don't like is complaints.
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A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not.
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I barely speak English.
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It took me all my life to learn how to salt a tomato.
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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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America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
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Cooks build muscles; we can stand all day long on our feet and not feel the pain.
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I'm a very bad baker.
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It has been stressful to be a French resident in America.
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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.
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I don't think I have an obsession, however I do eat chocolate every day.
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I am convinced that if you serve great value, people will come to you.
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I like the dynamic of PBS. They're very honest and authentic.
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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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When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself.
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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.
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I never pressure myself to do something I don't want to do.
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As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
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I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
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I like working in silence.