Q&A with Chef Eric Ripert discussion

Thank you so much for joining my group. I will be back on February 21 with a special video introduction and greeting. Until then, please feel free to introduce yourself.

Bonjour chef! I'm a line cook for one of Tom Douglas' restaurants here in Seattle, WA.

We've passed your book around the company and it's been well received - I can wait to see what you'll share here on GoodReads!

~Herschell

Thank you, Chef! I am looking forward to the event. I dabble in cooking, and I truly enjoy reading a good cook book, learning about the history of food, spices, recipes and restaurants.

Morning Chef! I am a "home cook extraordinaire" with a food blog (www.thecowgirlgourmet.blogspot.com) and manufacturer of Cowgirl Granola in Texas. Needless to say, I am thrilled at the opoortunity to learn from you during this upcoming week of sharing and I love your "On the Line" cookbook. Of course, the meal we had at LB years ago is still etched in my mind as one of the best. Heather Hunter

Hello Chef :)
I love to cook, so i really want to know more about your book.
Everything about food, recipes, ooooh i do really like it.. So, i'll be waiting for your event :)
Sonia

Hi Chef! I'm a home cook & prep foods employee at a nice grocery store, and have been a fan of yours for a few years now. I really enjoy your show... Each episode makes me like and respect you even more! My husband and I are planning a fall trip to NYC this fall, and eating at LB is my top priority. Can't wait to learn more from you this week!

I am currently halfway through AVEC ERIC. I have watched every episode of the show and really enjoy it.

I read and loved On The Line. I do not know why I am so fascinated with the "behind the scenes" information, but I am. I read lots of books about cooking and food, and this one was the best!

I so enjoy seeing you on Top Chef and reading your blog.

Hi Chef Ripert, I'm a poor, single parent who likes to eat good food. I don't discriminate and love street food as much as the Michelin 3 Stars. You are great on Twitter, your books give us home cooks ideas and techniques that we can use. I go to NY at least once a year and visit LeBernadin (3 years running now) and I am never disappointed. Of course, the food is outstanding, but the service is impeccable, I have never been treated so well at a restaurant. Look forward to the messages.

Hello Chef
I am a long time fan of Top Chef and am starting your book shortly. I work as a life skills worker with a local FoodBank and their Culinary Training Program, which gives entry level training to under- or unemployed people. It's a great program which let's me work at least in the fringes of an industry that I find fascinating. Looking forward to the group!

Hello, Chef Ripert!! I have to say that I am probably something of an anomaly in this group as I am NOT a good cook at all (you would be terrified if you stepped into my kitchen or even observed me "cooking") and I am a super picky eater with the palate of a six year old on top of that! *L*

But I love seeing you on Top Chef and my best friend is a foodie who is always encouraging me to "try new things" so I thought checking out this group and seeing what kinds of things you have to share with your fans (as well as checking out your new book) might help me grow into someone who CAN COOK :) I look forward to hearing what you have to share with us this week! Thank you in advance for sharing your time and experience with us all here at Goodreads!

Hello Chef Ripert!
I was treated to both your book and a meal at Le Bernardine over the Christmas holiday. (Someboday must know I am a big fan of yours...). What an experience, the best meal of my life ever. Thanks for hanging out on Good Reads.

Hello Chef Eric,

I wanted to thank you for joining the goodreads site. I. Really enjoy your Avec Eric show. You always make me feel like I can make anything that you just made. You give me lots of confidence.
My husband and I love to go out for nice dinners and we are hoping to make it to Le bernardain in the next few years.
Keep up the good work. And keep your caring soul we need more people like you.

Thanks,
Lacey

First of all, thanks to everybody for joining this group. I help set up author groups for Goodreads, and I am so psyched for this one.

And thanks to Eric Ripert for taking time out of his incredibly busy schedule to take part. I'm very curious to find out more about Le Bernardin, Avec Eric, and, yes, of course, Top Chef.

Eric should be stopping in from time to time as the week progresses, but in the meantime, check out this video he made welcoming everyone to the group!

http://www.youtube.com/watch?v=N0GJcN...

Dear Chef Ripert,
I enjoy cooking as a hobby and I was wondering if you had any suggestions for the at-home cook in terms of improving seafood skills. Would you recommend taking a class at a culinary institute, reading lots of books, or some other course of action?
Best wishes,
Elizabeth

Elizabeth wrote: "Dear Chef Ripert,
I enjoy cooking as a hobby and I was wondering if you had any suggestions for the at-home cook in terms of improving seafood skills. Would you recommend taking a class at a culin..."

Patrick wrote: "First of all, thanks to everybody for joining this group. I help set up author groups for Goodreads, and I am so psyched for this one.

And thanks to Eric Ripert for taking time out of his incredi..."

Although culinary schools are expensive, they offer the most complete training you can get. Reading books is good but having hands-on experience and being guided by a teacher is definitely more powerful. If budget is an issue of course books will help you. But you may all want to consider watching instructional videos or some TV shows that focus on the technical aspects of cooking fish. Good luck and let us know how it goes!

Dear Chef Ripert, it is truly an honor. I've been a big fan of your work for years so I was thrilled with the excellent "End of the Line" and the Avec Eric show and especially the wonderful cookbook I just received. After spending a decade with the Professional Chef tucked under my arm trying to self-teach myself the culinary basics, I have recently enrolled into graduate school for Food Systems at NYU because I am concerned about the state of our food systems and that the poor and working class have access to nutritious and healthy foods. It is very encouraging that chefs such as yourself share these concerns and are advocates shining the public spotlight on creating equity through improved food systems. Thank you.

Eric's team has given us some great images -- a few behind the scenes shots at Le Bernardin, candid photos form Avec Eric, some food porn (of course), and even a shot of Eric with another somewhat well-known chef. Check them out in the photo section of the group:

http://www.goodreads.com/photo/group/...

I'll be adding more later today, as well.

Eric: My husband and I own a home in the South of France and plan to retire there so as part of our attempt to become adapted to our future French life, I try French food recipes often. That's one reason why I am such a fan of your show! But we currently live in the Los Angeles area. Any possibility of opening a restuarant on the West coast?

Didn't really know where to put this. But, I thought this was a good spot. I ordered one of your signed "Return to Cooking" books last week and I was wondering when you suspect they will be shipped?

Thanks.

Good morning Chef!

I'm just a home cook, programming computers to pay for all the food to experiment with. I learned from my dad and cook so much I rarely eat at restaurants.

I love seafood but, frankly, I'm terrified of trying to cook it myself. My goal this year is to attempt some sort of seafood on my own.

I just finished your On The Line book and loved it. I bought it when you and Anthony were in Indianapolis for a talk.

Thanks for doing this with us!

Debbie wrote: "Eric: My husband and I own a home in the South of France and plan to retire there so as part of our attempt to become adapted to our future French life, I try French food recipes often. That's one ..."

Lately we do not have any opportunities to open anything on the west coast but you never know!

Lacey wrote: "Didn't really know where to put this. But, I thought this was a good spot. I ordered one of your signed "Return to Cooking" books last week and I was wondering when you suspect they will be shipped..."

Just checked on this and confirmed that your book has gone out and is on its way. Thanks for ordering it--I hope you enoy it!

Amanda wrote: "Good morning Chef!

I'm just a home cook, programming computers to pay for all the food to experiment with. I learned from my dad and cook so much I rarely eat at restaurants.

I love seafood but,..."

Don't be intimidated...start with easy recipes. And actually, the most important part is to shop right and have the freshest ingredients possible. Especially with seafood...fish should never smell like fish. Good luck and have fun.

Hello chef,

I'm such a fan and am enjoying Avec Eric. Thank you for all of the stories and input on your recipes and ingredients. It's very interesting.

I'm really glad to be part of this group! I am just starting to take more of an interest in cooking these days. My husband actually is the cook in our house.

Dear Chef,
In our family, my wife is the cook, and I'm a talanted dishwasher with 25 years of experience (i.e., as long as we've been married). Recently, after several years of Top Chef, then, Avec Eric, and books by you, Boulud, and Bourdain, I have been promoted to a sous-chef.
In our normal lives (what is normal, anyway?) my wife and I are accountants.
I already cooked a few dishes from Aver Eric, including the Poached Halibut for my birthday guests. I'm glad that the recepes in "Aver Eric" are much simplier than in "On the Line" (although, I did enjoy reading those recepes), so even dummies like me can pretend to be "home cook extraordinaire." And, yes, we've been to LB on our 25th anniversary last year (as Bourdain's put it, "We've been to church")!
Thank you for your very positive contribution to everything you do.

I would very much like to actually taste the food you prepare or oversee being prepared at Le Bernadine. I guess I'll just have to find a way to get to New York!

Debbie wrote: "I would very much like to actually taste the food you prepare or oversee being prepared at Le Bernadine. I guess I'll just have to find a way to get to New York!"

Me too - I'm trying to get my husband to go to NYC this year!

Thank you to everyone for contributing such interesting questions and for all of your kind comments about Avec Eric and Le Bernardin! I've had a great week (and 1 day) with all of you here on goodreads.com. Happy Reading...Happy Cooking. Until the next time...Eric Ripert

Dear Chef,
As a novice chef starting out in the business, I wanted to thank you for inspiring me. Your philosophy both inside the kitchen and out are something I can aspire to in a field that at times seems very dark. I was wondering if you had any recommendations for an internship in Marseille? I was thinking of trying out at the only three star Michelin here, but the chef is supposed to be unusually cruel. Do you think I should go ahead anyway and face the challenge? merci!