Eric Ripert - Quotes

There are 48 quotes by Eric Ripert at Find your favorite quotations and top quotes by Eric Ripert from this hand-picked collection about life, food. Feel free to share these quotes and sayings on Facebook, Pinterest, Tumblr & Twitter or any of your favorite social networking sites.

I don't think I have an obsession, however I do eat chocolate every day. ---->>>

You don't become a chef to become famous.

You don't become a chef to become famous.

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. ---->>>

The Cheesecake Factory's not that bad. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking. ---->>>

One thing I don't like is complaints. ---->>>

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. ---->>>

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

I don't like it when I go to a restaurant and I'm lectured from the menu. ---->>>

Some chefs go crazy with one restaurant, and if I had 20, I would go nuts. ---->>>

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody. ---->>>

As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast. ---->>>

I like very much Louis Vuitton. My wife loves it too. ---->>>

Chefs are leaders in their own little world. ---->>>

I barely speak English. ---->>>

It has been stressful to be a French resident in America. ---->>>

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. ---->>>

Factory farming's evil; you know that. ---->>>

I am convinced that if you serve great value, people will come to you. ---->>>

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. ---->>>

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. ---->>>

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. ---->>>

When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself. ---->>>

I like the dynamic of PBS. They're very honest and authentic. ---->>>

I am totally anti-technology. ---->>>

A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not. ---->>>

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

I don't follow the food trends. ---->>>

I find the organic wave much more interesting in America than in France. ---->>>

I just find the world very exciting and beautiful everywhere. ---->>>

I like working in silence. ---->>>

I never pressure myself to do something I don't want to do. ---->>>

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. ---->>>

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

For me, I do not wish to build an empire. ---->>>

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. ---->>>

I'm a very bad baker. ---->>>

I'm fascinated by Japanese cuisine. ---->>>

I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients. ---->>>

Nobody wants an ugly book. ---->>>

Obviously California is fantastic in terms of produce, vegetables. ---->>>

There is great food in Vegas. ---->>>

To me, it's very important to have time at the restaurant but also time with family and time for myself. ---->>>


Nationality: French
Born: 06-21, 1965
Birthplace: Antibes, France
Occupation: Chef

√Čric 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. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S (wikipedia)