Eric Ripert Quotes

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I just find the world very exciting and beautiful everywhere.

I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.

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I'm fascinated by Japanese cuisine.

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

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.

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

Nobody wants an ugly book.

I find the organic wave much more interesting in America than in France.

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.

When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.

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.

I like very much Louis Vuitton. My wife loves it too.

I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.

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...

To me, it's very important to have time at the restaurant but also time with family and time for myself.

There is great food in Vegas.

For me, I do not wish to build an empire.

Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.

I like the dynamic of PBS. They're very honest and authentic.

The nature of human beings is to eat meat and fruits and vegetables, and therefore we have to kill animals. I don't have a problem with that. But it's a sacred moment. It's a gift of life.

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