I am fascinated by Eric Ripert, chef/owner of Le Bernardin with four Michelin stars. He is young, incredibly accomplished, and finally has his own show to demonstrate to cooks what, and more importantly why, he is passionate about cooking.
He urges people to “cook from life” which is a tradition I espouse. When Princess Diana died, people were urged to give of themselves and help others. I wrote an editorial back then, that everyone donated to the Prince’s Trust and neglected the homeless shelter down the street, the soup kitchen, or the local health care clinic. When chefs dictate a recipe, cooks try to match it even if they can’t find that kind of fish or herb.
I’ve never been to Le Bernardin and would probably have to get a reservation for a 10:00 p.m. seating three months in advance while I save money to pay for the meal, but what I want is inspiration. I’ve seen a portion of one of Chef Ripert’s shows and he didn’t teach me how to cook one thing, he inspired me to find ingredients and cook what is seasonal, fresh and tasty. After French training, I’ve gone the Italian route. Instead of complicated sauces I find the best ingredients and try not to ruin them.
Chef Ripert is definitely a perfectionist, hopefully not a micro-manager, but an interesting personality. I would urge him to continue to focus on Le Bernardin, a book and TV series is OK but please do not become an Emeril or even worse, a Rachel with your face at every grocery check-out counter. You’re better than that. Cheers from a yeoman cook who shops the farmers’ markets, sees what’s fresh and determines dinner. Dee
Cooking with Dee 