Eric Ripert’s Best Quotes

Eric Ripert Quotes

Eric Ripert is recognized as one of the best chefs in the world. He is widely known from his TV appearances, his books and his restaurants.

At the age of just 29, in 1995, Eric earned a 4 star rating from the New York Times. Twenty years later and for the 5th year in a row Le Bernardin, again earned the highest rating of four stars. Eric is the chef and co-owner of the restaurant and this achievement is notable because it is the only restaurant that has maintained such high ratings over this length of time. Mr. Ripert has achieved more awards – for example, in 1998, the James Beard Foundation named him Top Chef in New York City and, in 2003, he was named Outstanding Chef of the Year.

Eric’s TV presence has been continuous for many years. He had his own show, Avec Eric,, in 2009. This show ran for two seasons and earned two Daytime Emmy awards and then returned for a 3rd season in 2015 on the Cooking Channel. Eric is perhaps best known for his appearances with Anthony Bourdain on his various show. See the clip below for a real treat.

Also Eric is the author of several books. His most recent is a New York Times Best seller, a memoir about his life. If you want to read his book check it out here –   32 Yolks: From My Mother’s Table to Working the Line.

Here are Eric’s most intriguing quotes to inspire you today!

Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. In addition, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman.

Eric Ripert Quotes

“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

“If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.” Eric Ripert

“I don’t think I have an obsession, however I do eat chocolate every day.” Eric Ripert

“You don’t become a chef to become famous.” Eric Ripert

“Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.” Eric Ripert

“If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.” Eric Ripert

“I don’t think I have an obsession, however I do eat chocolate every day.” Eric Ripert

“You don’t become a chef to become famous.” Eric Ripert

“Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.” Eric Ripert

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

“I don’t follow the food trends.” 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

“I don’t like it when I go to a restaurant and I’m lectured from the menu.” Eric Ripert

“I am totally anti-technology.” Eric Ripert

“It has been stressful to be a French resident in America.” Eric Ripert

“The Cheesecake Factory’s not that bad.” – Eric Ripert

“I barely speak English.” Eric Ripert

“Cooks build muscles; we can stand all day long on our feet and not feel the pain.” Eric Rupert

“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

“When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.” Eric Ripert

“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.” 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

“I come from a family of farmers on both sides of my family.” Eric Ripert

“You don’t become a chef to become famous.” 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

“Anger doesn’t help to create quality.” Eric Rupert

“I’m very inspired by other cultures and very often use what I perceive to be exotic ingredients.” Eric Ripert

“I’m a very bad baker.”  Eric Ripert

“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.
Eric Ripert

“Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.” Eric Ripert

“One thing I don’t like is complaints.” Eric Ripert

“I just find the world very exciting and beautiful everywhere.” Eric Ripert

“I’m fascinated by Japanese cuisine.” Eric Ripert

“I find the organic wave much more interesting in America than in France.” 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

“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 like very much Louis Vuitton. My wife loves it too.” 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

“To me, it’s very important to have time at the restaurant but also time with family and time for myself.” Eric Ripert

“There is great food in Vegas.” Eric Ripert

“For me, I do not wish to build an empire.” Eric Ripert

“Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.” Eric Ripert

“I like the dynamic of PBS. They’re very honest and authentic.” 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

“When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself.”  Eric Ripert

“I am convinced that if you serve great value, people will come to you.” Eric Ripert

“Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we’re doing the right thing.” Eric Ripert

“I don’t think I have an obsession, however I do eat chocolate every day.” Eric Ripert

“A lot of people believe that when you are Buddhist, you are the Dalai Lama. I’m certainly not.”
Eric Ripert

“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

“I never pressure myself to do something I don’t want to do.”  Eric Ripert

“I like working in silence.” Eric Ripert

“If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.” 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

“It took me all my life to learn how to salt a tomato.” Eric Ripert

Chefs are leaders in their own little world.” Eric Ripert

“Factory farming’s evil, you know that.” Eric Ripert

Related: Bobby Flay’s Best Quotes

Video: Biography of Eric Ripert

Eric Ripert is one of the classiest chefs to hit the culinary scene in recent memory. Born in Antibes, France, Ripert developed a passion for cooking at a young age and became an internationally renowned chef while he was still in his 20s. Ripert also hosts the PBS show Avec Eric, frequently judges on Top Chef, and has authored several books. The chef is also known for his enduring friendship with Anthony Bourdain. It was Ripert who discovered Bourdain in his hotel room after he ended his own life on June 8th, 2018.

Eric and Anthony had been friends for years, with Ripert making frequent appearances on Bourdain’s shows No Reservations and Parts Unknown. Casual fans of Bourdain’s work may be curious about Ripert’s backstory and their friendship. Here are a few things you may not know about chef Eric Ripert…

Related: Gordon Ramsay’s Most Interesting Quotes

Related: Wolfgang Puck’s Best Quotes and Mario Batali Quotes

Summary

Eric Ripert is actively involved in philanthropy and giving back to the community. He is the Vice Chairman of the board of City Harvest, where he works to bring together New York’s top chefs and restaurants to raise funding and increase the quality and quantity of food donations to the neediest people in New York.

Finally, here is a great clip with Anthony Bourdain and Eric Ripert. Definitely worth a watch if you have read this far.

You can follow Eric on Twitter.

Image Credit: “Eric Ripert Chef Jacket” by richcianci is licensed under CC BY-ND 2.0

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