Chef Eric Ripert on Keeping Seafood Simple
This Week on The Literary Life with Mitchell Kaplan
On this edition of The Literary Life, the great chef Eric Ripert talks with acclaimed radio host and print journalist Carlos Frias. In the course of their wide-ranging conversation, Chef Ripert speaks of his friendship with Tony Bourdain, his early influences in the kitchen, and his profound connection with the Dalai Lama.
This was recorded live at Books & Books on the publication of Chef Ripert’s newest book, Seafood Simple, of which he writes: “I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy and even love. The secret to Seafood Simple is to trust the process and yourself.”
Eric Ripert is the chef and co-owner of acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Eric moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Eric, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Eric returned to Jamin under Joel Robuchon to serve as chef poissonier. In 1989, Eric seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Eric 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. Eric has since firmly established himself as one of New York’s—and the world’s—great chefs. In September 2014, Eric and Maguy opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events. Eric 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. When not in the kitchen, Eric enjoys good scotch and peace and quiet.
