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

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

Eric Ripert

Restaurant

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

Eric Ripert

Build

Wish

" One thing I don't like is complaints. "

Eric Ripert

Thing

One Thing

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

Eric Ripert

Tomato

My Life

" When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself. "

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

Eric Ripert

Time

Myself

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

" There is great food in Vegas. "

" 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. "

" Chefs are leaders in their own little world. "

" 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. "

" I don't think I have an obsession, however I do eat chocolate every day. "

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

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

" 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. "

" 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. "

" When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain. "

" I'm fascinated by Japanese cuisine. "

" Nobody wants an ugly book. "

" I am convinced that if you serve great value, people will come to you. "

" It has been stressful to be a French resident in America. "

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

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

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

" I like working in silence. "

Eric Ripert

Working

Silence

" I'm a very bad baker. "

" A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not. "