When I sat down to lunch today, I turned on Avec Eric, a 1/2 hour show with a book that I bought about a year ago and hate the small print. Today’s topic was service, with stops at the CIA (Culinary, not Langley), Le Bernardin, and the kitchen where he as a cook prepared crepes and sauce. Then as a waiter, he finished Crepes Suzette and brought it (fictitiously) to the diner.
Of all the chefs I’ve seen and not met, I find Eric Ripert to be at the top of his game, a perfectionist, always learning, and at heart, a kind soul. Kind soul is not something most chefs are known for. He may scream at his staff but I don’t see it and would prefer not to see such behavior. I believe he’s built up a kitchen brigade and front of the house staff that realize the importance of their work as he creates the whole dining experience. Accolades build up and yet his reputation is not larger than himself, he is a silver fox who seems comfortable in his skin.
Thank you Bravo, for bringing us talent to watch and sadly, not taste. Seeing excellent chefs compete, the diversity of their dishes and quality of the judges makes good tv but it also makes my meals better. I now have zatar, smoked paprika, achiote, sriracha and kejap manis in my pantry. Oops, must update my pantry item blogs, not that anyone ever reads them. Check them out, a five-part series. Also cookbooks, I looked at many and chose few and many are available for just a few dollars. No, I don’t sell them, but there are links on each to Amazon. Cheers, it’s nearly fifty degrees today, HOT! Dee
Cooking with Dee 