Quotes from Eric Ripert

Money is not necessarily, although it helps a lot for happiness, it's not necessarily the best way to be happy, to be rich, you know.

You don't become a chef to become famous.

There is great food in Vegas.

I don't follow the food trends.

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.

Money is not necessarily, although it helps a lot for happiness, it's not necessarily the best way to be happy, to be rich, you know.

It took me all my life to learn how to salt a tomato.

It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.

I am an audiophile. It's almost like a virus. I'm completely crazy about the quality of sound. It's interesting and painful at the same time; you have to really spend a lot of money on the equipment.

I love garlic, and I use it often.

I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.

I come from a family of farmers on both sides of my family.

I like working in silence.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

I'm fascinated by Japanese cuisine.

I don't follow the food trends.

I see a lot of people who change careers in the middle of their life and they think it's a good idea to come in the kitchen.

As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.

Today, because I want to be gentle on my back, I listen to jazz.

I don't like it when I go to a restaurant and I'm lectured from the menu.

Nobody wants an ugly book.

Cooks build muscles; we can stand all day long on our feet and not feel the pain.

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.

In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.