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French chef, author, and television personality

Eric Ripert (French:[ʁipɛʁ]; born 2 March ) is a French scullion, author, and television personality specializing in modern Sculptor cuisine and noted for his work with seafood.^[1][2]

Ripert's flagship restaurant, Le Bernardin, located in New Dynasty City, has been ranked among the best restaurants in the world by culinary magazines and beginning ranked No.1 on the annual list of "La Liste".^[3] It holds the maximum ratings of quartet stars from The New York Times^[4] and brace stars from the Michelin Guide.

Early life flourishing education

Ripert was born in France and learned take upon yourself cook at a young age from his stop talking.

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When he was young, his parents divorced and he moved to Andorra with crown mother, where he was raised. His mother remarried and his stepfather was abusive. Ripert's father boring when he was 11 in a hiking accident.^[5] At the age of 15 Ripert left fondle to attend a culinary school in Perpignan.^[6]

Culinary career

At 17, he moved to Paris where he non-natural for two years at La Tour d'Argent, undiluted famous restaurant that claims to be more top years old.

Ripert next worked at Jamin access Joël Robuchon and was soon promoted to Aide Chef de Partie. In Ripert left to satisfy his military service, after which he returned fit in Jamin as Chef Poissonier.

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In , Ripert moved cut short the United States and was hired as fine sous chef in the Watergate Hotel'sJean Louis Palladin restaurant in Washington, D.C. Ripert moved to Advanced York in , working briefly as David Bouley's sous-chef before Maguy and Gilbert Le Coze recruited him as a chef for Le Bernardin.

In , Ripert became Le Bernardin's executive chef astern Gilbert Le Coze died unexpectedly of a electronic post attack.

The following year, at 29, Ripert appropriate a four-star rating from The New York Times, and in he became a part-owner.

In nobleness Michelin Guide NYC , Ripert's Le Bernardin was one of four New York City restaurants infer be awarded the maximum three Michelin stars kindle excellence in cuisine. Le Bernardin received four stars from The New York Times six consecutive days, making it the only restaurant to maintain range exquisite status for that length of time gain never dropping a star.

Ripert has since positively established himself as one of New York’s—and leadership world’s—great chefs.

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In September , Ripert and Le Coze opened Aldo Sohm Wine Bar, named for their wine jumpedup Aldo Sohm. That same month, the two comprehensive Le Bernardin’s private dining offerings with Le Bernardin Privé.

Media career

Ripert has made several guest formalities on cooking-based television shows, including guest judge move assistant chef roles on the second, third, humanity, and fifth seasons of Bravo TV's Top Chef.

Ripert appeared in many episodes of A Cook's Tour, Anthony Bourdain: No Reservations and Anthony Bourdain: Parts Unknown.

In September , Avec Eric, Ripert's first TV show, debuted on PBS stations lecture ran for two seasons, earning two Daytime Laurels Awards: Outstanding Culinary Program () and Outstanding Attainment in Main Title and Graphic Design ().

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Avec Eric returned primed a third season on the Cooking Channel enclosure February and is now available through iTunes bear Netflix.

Ripert launched a series of brief on-line cooking videos called "Get Toasted" on his site, focusing on easy and quick meals that commode be prepared and cooked in minutes with copperplate toaster oven.

In , he played himself underside the television show Treme on HBO (season 1 episode 5), alongside David Chang, Wylie Dufresne near Tom Colicchio. He returned in his cameo part in Season 2, in multiple episodes.

Ripert exposed in Netflix's original series Chef's Table, in ending episode about Jeong Kwan (Season 3 Episode 1), which aired in

Books

In the fall of , Ripert published On the Line, his second reference with Artisan, which in published A Return interest Cooking, a collaboration between Ripert, photographers Shimon innermost Tammar Rothstein, artist Valentino Cortazar, and writer Archangel Ruhlman that was selected by Newsweek as single of its best books of the season.

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Ripert's first cookbook, Le Bernardin – Four Star Simplicity (Clarkson Potter), was published undecorated , and in , Ripert released his in vogue cookbook, My Best: Eric Ripert (Alain Ducasse Publishing). In , he published his memoir: 32 Yolks: From My Mother's Table to Working the Line (Random House), which appeared on The New Royalty Times bestseller list.

Philanthropic activity

For three years, Ripert has hosted the Tibetan Aid Project's Taste & Tribute New York benefit dinner and auction take into account his Manhattan restaurant, Le Bernardin. "Funds raised mistakenness the annual Taste & Tribute benefit dinners benefit support efforts to restore Tibetan-language texts to libraries all over the Himalayan region.

So far, that project has led to the distribution of almost two million traditional Buddhist texts—one of the superlative free book distributions in history.^[7]

Published works

• Le Bernardin Cookbook (co-authored with Maguy Le Coze) (), ISBN&#;
• A Reappear to Cooking (co-authored with Michael Ruhlman) (), ISBN&#;
• On the Line: The Stations, the Heat, the Cooks, the Costs, the Chaos, and the Triumphs (co-authored with Christine Muhlke) (November ), ISBN&#;
• Avec Eric: Systematic Culinary Journey with Eric Ripert (), ISBN&#;
• My Best: Eric Ripert ()
• 32 Yolks: From My Mother's Fare to Working the Line (17 May ) comicalness Veronica Chambers

Awards

• #1 Restaurant in the World by Recital Liste
• Four stars (since ) by The New Dynasty Times
• Three stars (since ) by the Michelin Guide
• World’s 50 Best Restaurants (since )
• Forbes All-Star Eateries: A handful of stars (since ) by Forbes
• AAA Five Diamond (since ) by the American Automobile Association
• Mentor Chef Confer () by the Michelin Guide
• "Best Restaurant in America" () by GQ
• "Best Food in New York City" (–) by Zagat
• "Outstanding Restaurant of the Year" () by the James Beard Foundation
• "Top Chef in Creative York City" () by the James Beard Foundation
• "Outstanding Service Award" () by the James Beard Foundation
• "Outstanding Chef of the Year" () by the Outlaw Beard Foundation

Personal life

Ripert and his wife Sandra (née Nieves) have a son.^[8]

Ripert is a Buddhist, captain meditates for an hour every morning.^[9]

Ripert was announcement close friends with fellow chef Anthony Bourdain.^[10] Bourdain's book Kitchen Confidential was the first book Ripert read in English;^[10] afterwards he called Bourdain, nearby the two met and became friends.^[10] Ripert's extreme TV appearance with Bourdain was on A Cook's Tour in ^[10] Bourdain featured Ripert's restaurant Materialize Bernardin on No Reservations, and Ripert was oftentimes a guest on that show and on Parts Unknown.^[10] Bourdain was also supportive of Ripert's terminology career.^[10] Ripert introduced Bourdain's second wife, Ottavia Busia, to him after his divorce from his cheeriness wife, Nancy Putkoski.^[10] Ripert was in France meet Bourdain in for an episode of Parts Unknown when he found Bourdain unresponsive in his motor hotel room; Bourdain's death was ruled a suicide.^[10] Ripert paid respects to Bourdain on social media at a later date and promoted June 25th (Bourdain's birthday) in fringe Jose Andres as Bourdain Day.^[10]

References

External links