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" I don't follow the food trends. "
Eric Ripert
Trends
Follow
Food
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" You don't become a chef to become famous. "
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" 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. "
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Money
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" 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. "
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Kitchen
Moving
Professional
" I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients. "
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Other
Inspired
Cultures
" I don't like it when I go to a restaurant and I'm lectured from the menu. "
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Menu
Restaurant
Like
" Nobody wants an ugly book. "
Eric Ripert
Nobody
Book
Wants
" I'm a very bad baker. "
Eric Ripert
Very
Baker
Bad
" One thing I don't like is complaints. "
Eric Ripert
Thing
One Thing
Like
" 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 just find the world very exciting and beautiful everywhere. "
Eric Ripert
World
Beautiful
Exciting
" 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. "
Eric Ripert
Winter
California
Good
" I like working in silence. "
Eric Ripert
Working
Like
Silence
" America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody. "
Eric Ripert
Classic
America
Food
" Some chefs go crazy with one restaurant, and if I had 20, I would go nuts. "
Eric Ripert
Some
Restaurant
Chefs
" 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
" The Cheesecake Factory's not that bad. "
Eric Ripert
Bad
Factory
Cheesecake
" 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
" I like the dynamic of PBS. They're very honest and authentic. "
Eric Ripert
Honest
Authentic
Very
" I come from a family of farmers on both sides of my family. "
Eric Ripert
Come
Sides
Farmers
" I am convinced that if you serve great value, people will come to you. "
Eric Ripert
I Am
Will
You
" I am totally anti-technology. "
Eric Ripert
Totally
Am
I Am
" I don't think I have an obsession, however I do eat chocolate every day. "
Eric Ripert
Think
Every Day
Chocolate
" I find the organic wave much more interesting in America than in France. "
Eric Ripert
America
Interesting
Find
" For me, I do not wish to build an empire. "
Eric Ripert
Me
Build
Wish
" I like very much Louis Vuitton. My wife loves it too. "
Eric Ripert
Much
Too
Wife
" I never pressure myself to do something I don't want to do. "
Eric Ripert
Pressure
Want
Something
" 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
" 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
" Cooks build muscles; we can stand all day long on our feet and not feel the pain. "
Eric Ripert
Long
Day
Stand
" 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. "
Eric Ripert
Gift
Moment
Eat