French - Chef | March 2, 1965 -
A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.
Eric Ripert
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Chefs are leaders in their own little world.
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I don't like it when I go to a restaurant and I'm lectured from the menu.
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I don't think I have an obsession, however I do eat chocolate every day.
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Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
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When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.
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I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
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Cooks build muscles; we can stand all day long on our feet and not feel the pain.
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I come from a family of farmers on both sides of my family.
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Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.
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If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.
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California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.
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