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" I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them. "
Eric Ripert
Anything
Collecting
I Am
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" I don't follow the food trends. "
Eric Ripert
Trends
Follow
Food
" A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not. "
Eric Ripert
Lot
Believe
You
" I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture. "
Eric Ripert
Past
Picture
Present
" I am convinced that if you serve great value, people will come to you. "
Eric Ripert
I Am
Will
You
" Nobody wants an ugly book. "
Eric Ripert
Nobody
Book
Wants
" I like working in silence. "
Eric Ripert
Working
Like
Silence
" Some chefs go crazy with one restaurant, and if I had 20, I would go nuts. "
Eric Ripert
Some
Restaurant
Chefs
" Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking. "
Eric Ripert
Cooking
You
Great
" I like very much Louis Vuitton. My wife loves it too. "
Eric Ripert
Much
Too
Wife
" The Cheesecake Factory's not that bad. "
Eric Ripert
Bad
Factory
Cheesecake
" I find the organic wave much more interesting in America than in France. "
Eric Ripert
America
Interesting
Find
" I come from a family of farmers on both sides of my family. "
Eric Ripert
Come
Sides
Farmers
" I barely speak English. "
Eric Ripert
Barely
English
Speak
" One thing I don't like is complaints. "
Eric Ripert
Thing
One Thing
Like
" Factory farming's evil; you know that. "
Eric Ripert
You
Know
Farming
" 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. "
Eric Ripert
Mean
Genius
Cooking
" As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast. "
Eric Ripert
Humble
Fast
You
" It took me all my life to learn how to salt a tomato. "
Eric Ripert
Tomato
My Life
Me
" When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing. "
Eric Ripert
Retirement
Think
Responsibility
" It has been stressful to be a French resident in America. "
Eric Ripert
Stressful
America
Been
" 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
Think
People
Enjoy
" I don't like it when I go to a restaurant and I'm lectured from the menu. "
Eric Ripert
Menu
Restaurant
Like
" When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself. "
Eric Ripert
Someone
I Can
Way
" To me, it's very important to have time at the restaurant but also time with family and time for myself. "
Eric Ripert
Me
Time
Myself
" I never pressure myself to do something I don't want to do. "
Eric Ripert
Pressure
Want
Something
" I'm fascinated by Japanese cuisine. "
Eric Ripert
Fascinated
Japanese
Cuisine
" 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. "
Eric Ripert
You
Doing
Think
" 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. "
Eric Ripert
Kitchen
Moving
Professional
" I'm a very bad baker. "
Eric Ripert
Very
Baker
Bad
" I don't think I have an obsession, however I do eat chocolate every day. "
Eric Ripert
Think
Every Day
Chocolate