Eric Ripert's Blog Archives

February 2007

Any Reservations?

Posted: 03:00 PM ET, February 27, 2007

In response to a recent comment on my previous blog, I'd like to share some thoughts on the issue of restaurant reservations.

At my restaurant, the reservations department is the first point of contact with our clientele. As such, we put a lot of effort and thought into making sure it's a positive experience for the client. Read more

How to Create a Dish

Posted: 04:54 PM ET, February 21, 2007

Creativity cannot be controlled or regulated. I find myself bombarded by ideas, most of the time at night, but I could be on a plane, or driving, or speaking to a friend. Ideas appear to me like flashes.

I was in Rome last year, eating linguine carbonara at a trattoria. Read more

Garbage In, Garbage Out

Posted: 10:32 AM ET, February 16, 2007

I always tell my cooks that if you start cooking with mediocre (or worse) ingredients, even if you are a genius of a cook, you will have a mediocre dish in the end.

We strive to find the best ingredients from all over the world. Read more

My Path to Becoming a Chef

Posted: 11:46 AM ET, February 12, 2007

Hello, my name is Eric Ripert, and I am the chef and owner of Le Bernardin restaurant in New York. I'm very excited to have the opportunity to write my own Wine Spectator guest blog, and look forward to sharing ideas with you throughout the next month. Read more

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