Eric Ripert

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 more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier.

In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel’s Jean Louis Palladin restaurant. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. In 1994, Ripert became Le Bernardin’s executive chef 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. In the Michelin Guide NYC 2006, Ripert’s Le Bernardin was one of four New York City restaurants to be awarded the maximum three Michelin stars for excellence in cuisine. 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 length of time and never dropping a star in ten years. Le Bernardin is often referred to as the Temple of Seafood.

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.

Profile at Great Chefs

Martha Stewart | How To Make – Sole Meuniere w Chef Eric Ripert Recipe | Must Watch!!

Learn to Cook from Gordon Ramsay. ***Exclusive recipes and videos*** *********************************************************************** This is Gordon Ramsay like you’ve never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you’re not just learning recipes, you’re learning how to take your cooking to the next level. *********************************************************************** source

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Watch a Meal at SPQR Fly By in 60 Seconds – 60 Second Tasting Menu

Matthew Accarrino’s food at San Francisco’s SPQR evokes the flavors of Italy kaleidoscoped through an array of other inspirations. In the 11-course tasting menu shown here, priced at $108 per person, look for a French-Indian spice blend, a new take on Alfredo sauce, and more from the chef, whose West Coast approach to Roman fare makes the Pacific Heights restaurant one of the best in the city. This episode of 60 Second Tasting Menu is sponsored by Acura ILX. Subscribe:…

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UltiVid – Restaurant Live Menu – Le Bernardin

www.ULTIVID.com We teamed up to give shape to your thoughts!!!! We are here to give you new dimensions and take your imagination one step ahead With our every new venture we intent on unleashing the full potential of every idea, product or service we involve in. Here at ULTIVID.com we aspire to accomplish every challenging assignment and release virtue of patron with utmost proficiency. Outspreading your business, to vast progressive world through our celebrious corporate motion graphics, 2d and 3d…

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How to Serve Caviar and Champagne Like a Baller

In this week’s episode of Tasting Notes, Chef Daniel Eddy of Rebelle in New York City shows the restaurant’s wine director Patrick Cappiello how to serve caviar. First, Chef Eddy whips up bite-sized blinis, which are made with buckwheat flower, sugar, salt and egg. Before adding the caviar, he prepares an array of toppings: egg, cornichons, crème fraîche, chives and shallots. He then chooses an osetra caviar farmed in Bulgaria as the star of the dish. To match the texture…

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