Eric Ripert (rih pairs) (born March 2, 1965 in Antibes) is a chef, author, and French 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 world’s best restaurants in culinary magazines and S. Pellegrino’s annual list of the “World’s 50 Best Restaurants.” The maximum values of four stars from The New York Times and three stars from the Michelin Guide are maintained .
Summary
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- 1 Biography
- 2 Culinary career
- 3 Media career
- 4 Philanthropic activity
- 5 Sources
Biography
Eric Ripert was born in France and learned to cook at an early age from his grandmother. When he was young, his family moved to Andorra, where he grew up. Later he returned to France and attended culinary school in Perpignan.
Culinary career
At the age of 17 in 1982 he moved to Paris, where he worked for two years at La Tour d’Argent , a famous restaurant over 400 years old. Next Ripert worked at Jamin under Joël Robuchon and was soon promoted to Chief Game Assistant. In 1985 Ripert ceased to serve in the military, after which he returned to Jamin as Chef Poissonier.
In 1989 , Ripert moved to the United States and was hired as a sous chef at the Watergate Hotel Jean Louis Palladin restaurant. He stayed for two years before moving to [New York] city in 1991 to work for David Bouley . He stayed a little less than a year so the contract was not broken when he was chased by Gilbert Le Coze in Le Bernardin . In 1994 , he became Chef de Cuisine Ripert de Le Bernardin after Gilbert Le Coze died unexpectedly of a heart attack.
The following year, at the age of 29, Ripert earned a four-star rating from the New York Times , and in 1996 he became a part owner. Michelin Guide New York in 2006 , of Ripert Le Bernardin was one of the four restaurants of New York to receive the maximum of 3 Michelin stars for excellence in the kitchen. Le Bernardin received four stars from The New York Times , four consecutive times, making it the only restaurant to maintain that exquisite status for that period of time and never drop a star in ten years. Le Bernardin is often referred to as the Seafood Temple.
Ripert chairs the City Harvest Food Council, and is President of the Jean-Louis Palladin Foundation . He has been a guest chef at the Embassy of France in Mexico and Venezuela , and the City Ballet New York . In November 2007 , Ripert opened Westend Bistro at the Ritz-Carlton in Washington DC , offering casual French and American bistro food. In early 2009 , Westend Bistro started serving a family-style Sunday dinner of a first course and plate for $ 28 per person. Ripert opened his new adventure in the springRitz Carlton Philadelphia 2008 . The restaurant’s name, 10 Arts (hint by former Le Bernardin Sous Chef and now Chef de Cuisine Jennifer Carroll , is also a Top Chef contestant), comes from the hotel’s address along Philadelphia Avenue of the Arts .
Media career
Ripert has made several appearances on kitchen-based television shows, including serving as the guest judge and assistant chef on the second, third, fourth, and fifth seasons of Bravo TV’s “Top Chef” . Chef Ripert had been considered to join Top Chef season 8 as a permanent judge, but was left out when his employee Jen Caroll was selected as a contestant again. He is friends with and has appeared in many episodes of Anthony Bourdain ‘s Unreserved and Anthony Bourdain : Unknown Places. Most recently, he has launched a series of short online cooking videos called “Get Toasted” on his website. AVECERIC.comIt focuses on quick and easy meals that can be prepared and cooked in minutes with a toaster oven. In the series it uses a somewhat high end brick oven based toaster produced by the Cuisinart oven. Adding to his adventures, PBS has aired Avec Eric episodes (started September 2009 ) where he travels the world and finds inspiration and shows the idea in a profession setting, travels on location, and then finally shows lighting in your kitchen at home. Ripert occasionally resides in Sag Harbor , Long Island , New York with his wife, Sondra, and their son. Ripert was a standout chef on big TV chefs. In2010 he played himself on the TV show Treme on HBO (season 1 episode 5), along with David Chang , Wylie Dufresne, and Tom Colicchio . He returned in his small role in season 2, in several episodes.
Philanthropic activity
Ripert is the chairman of the Harvest City Food Council. In this capacity he works to bring together the best chefs, New York restaurateurs and others in the food community to assist City Harvest in its mission of raising funds and increasing the quantity and quality of food donations. ” City Harvest , a non-profit organization founded in 1982 , is the first and only food rescue of the city of New York of the world. There is City Harvest to end hunger in communities across the City of New York, through food rescue and distribution, education, and other practical, innovative solutions. “He is President of the Jean-Louis Palladin Foundation that develops programs to increase the understanding and appreciation of high-quality ingredients among young chefs and professionals of feeding.
For three years, Ripert has hosted the Tibetan Aid Project Taste & ‘s New York Tribute Charity Dinner and Auction at his Manhattan restaurant, Le Bernardin . “The funds raised in the annual Taste and Tribute benefit dinner support efforts help restore Tibetan texts to libraries throughout the Himalayas . So far, this project has resulted in the distribution of nearly two million traditional Buddhists texts -one of the largest free book distribution in history, in addition to appearing on TV programs and being the author of several books, is in charge of Le Bernardin, in New York. This is one of the best restaurants in the world according to San Pellegrino , a list in which it is ranked number 19. Likewise, Le Bernardin has 4 stars awarded by The New York Times and 3 by the Michelin Guide.
Ripert’s cuisine has extensive influences from countries such as Japan , Korea , Italy , Spain and the USA , knowledge that he manages to combine with an incredible ability to select fish and seafood from around the world, from Salmon Scottish to Black Bass, passing the restricted Kindai Maguro (Japanese bluefin tuna of sustainable production) although with a rigid policy of never using any species that could be considered endangered. But his specialization in fish and seafood has not prevented him from offering delicacies such as the considered best meat in the world, Kobe beef, or the delicious desserts of the pastry chefMichael Laiskonis that include proposals such as chocolate sprinkled with sea salt and extra virgin olive oil.
