99 Quotes by Eric Ripert

I don't follow the food trends.

When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.

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

The fish is the star of the plate.

For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.

When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.

When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.

Obviously California is fantastic in terms of produce, vegetables.

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.