Q&A with Chef Eric Ripert discussion

Ask Eric questions about his PBS show Avec Eric and his guest appearances on Bravo's Top Chef or Anthony Bourdain's No Reservations!

I love it when you join Tony on his show as it seems like you two have a great time. Though, what is it like to do Top Chef? Are the chefs chosen for their skills or for their acting chops? And what is the best thing you have eaten on one of these shows??

I'm curious to know who you think is the most talented chef ever to appear as a contestant on Top Chef?

Also, what do you think of Michael Pollan's claims that the entire food-TV industry hasn't actually inspired people to cook more? Is there any truth to that?

(edited to move this from welcome to the Working in TV category)

Dear Chef...
First of all thanks to you and your staff for the dining experience of a liftetime when we visited NYC last month. We both got the chef's tasting menu and my husband got it with the wine pairings. I made the mistake of NOT doing that. The wines chosen were magnificently paired with the food served..it was like a seamless transition from food to wine, which I had never experienced before. All I can say is WOW on everything.

Now to the less serious :) My favorite episodes of Top Chef are always the ones when you and Anthony Bourdain are both at Judges Table. Unfortunately there are far too few of those. My dream episode would have the two of you each acting as a consultant for one of the teams in Restaurant Wars. Can you get the producers on to this request? (grin).

I have not completed reading Avec Eric yet but I am enjoying it immensely.

A off the wall question how did you and Anthony Bourdain become friends?

Heather wrote: "I love it when you join Tony on his show as it seems like you two have a great time. Though, what is it like to do Top Chef? Are the chefs chosen for their skills or for their acting chops? And wha..."

I am not involved in the casting for Top Chef – I have seen some very strong talents and also interesting personalities. However, when we judge the food we take only in consideration what is on the plate in front of us and I can assure you the winner is the contestant who gives us the best food and the one who goes home, the weakest.

Patrick wrote: "I'm curious to know who you think is the most talented chef ever to appear as a contestant on Top Chef?

Also, what do you think of Michael Pollan's claims that the entire food-TV industry hasn't a..."

In this season of Top Chef I think we see some creative talents especially in Angelo and Richard Blais.

As for Mr. Pollan, I disagree. I think food TV as an overall has brought a lot of curiosity and desire to cook at home. We see more and more green markets everywhere and stores, such as Whole Foods which sell top quality ingredients on the rise

iliana wrote: "I would love to know the name of the butcher shop where Chef found the truffle slicer & bought a steak. That was a beautiful shop! That presentation of the pig's head was beautiful."

hmmm. This is not ringing a bell...on which show did you see this?

Lacey wrote: "A off the wall question how did you and Anthony Bourdain become friends?"

We became friends after I read Kitchen Confidential. I liked the book a lot and I invited Anthony to come have lunch at Le Bernardin. That was the beginning of our friendship.

I'm so sorry...I do not recall the name. It was in the middle of a market...

I certainly hope AVEC ERIC continues on TV. It is one of the best food shows I have ever seen, combining food narrative and cooking.

I can imagine that it is exhausting to be involved in so many things, though, and trying to maintain some semblance of a normal life (whatever that is!).

Chef -

One of the things that I enjoy most is watching your visceral reactions to eating great food (watching you eat David Kinch's soup at Manresa comes to mind). When I take a bite of a great dish at a restaurant, sometimes I involuntarily shake my body like a dog because of the incredible pleasure.

Have you always had such physically intense reactions to eating great dishes that surprise you, or has this been something that has developed over time along with your palette?

I think that Avec Eric does an incredible job of bridging the technical, sensual and intellectual aspects of cooking. Wonderful.

Hi Chef, Dean and I were talking: we remember the butcher being in Scarperia.

Chef,

I confused about risotto. I loved your recipe in your book. I see that it requires all of the liquid be absorbed after each addition. However, I've seen risotto where it "spreads" on the plate and I have seen risotto where it is more of a rice dish. I know this was an issue on Top Chef and I don't know that I agree with decision. Shouldn't it be preference?

I loved watching you and Tony in the episode when No Reservations visited Les Halles and the two of you spent the night behind the line....that is by far one of my favorites aside from No Reservations Food Porn 1...how was doing that show for you? It appeared as if you two were having a good time, were you really or was it fancy tv editing.

Eric wrote: "Lacey wrote: "A off the wall question how did you and Anthony Bourdain become friends?"

We became friends after I read Kitchen Confidential. I liked the book a lot and I invited Anthony to come ..."
Yes, it's when Bourdain, after leaving Le Bernardin, says, "I've been to church..." :-)

Dear Chef,
I love the show, but it starts a little too early for me and, I think, most people with normal 8-hour work day (i.e., 6pm Eastern time). I do watch it on the website, and, also, bought the CDs with the book. But, still, it would be nice to see each episode when it first comes out. Is there any chance to move it a little later?

Hi Chef -

I caught an episode in which you made Crepes Suzette. It is one of my favorite dishes. I'm going to give it a try and was thinking about investing in a Krampouz, since I think there is no way I can get a flat or flat-esque crepe out of an edged pan. Crepes scare me more than souflees. I noted that you didn't add butter to the crepe, underneath it, while cooking. I observed the "giant glob o' beurre" method in Paris at the Briezh Cafe in the Marais. Is the extra butter needed or just overkill? Thanks!

Ian wrote: "Chef -

One of the things that I enjoy most is watching your visceral reactions to eating great food (watching you eat David Kinch's soup at Manresa comes to mind). When I take a bite of a great d..."

Ian wrote: "Chef -

One of the things that I enjoy most is watching your visceral reactions to eating great food (watching you eat David Kinch's soup at Manresa comes to mind). When I take a bite of a great d..."

I have always had a strong connection to food. From a young age I remember loving to eat and in fact, eating all the time, annoying my mom and my grandmothers while they were cooking asking for tastes. So I think the pleasure I get from eating great food-like David's -is something innate for me.

Thank you for your kind comments about Avec Eric. I’m so glad you have enjoyed it.

Garri wrote: "Dear Chef,
I love the show, but it starts a little too early for me and, I think, most people with normal 8-hour work day (i.e., 6pm Eastern time). I do watch it on the website, and, also, bought ..."

Unfortunately we have absolutely zero control on what time the show airs on local PBS stations. One suggestion would be to call your local affiliate and make the request. They are responsive when they hear from viewers. Good luck!

Avec Eric airs several times a week on my local PBS station. But I usually record it so I can enjoy it at my leisure.

Hi Chef! Such a huge fan of yours! Just one quick question, I'm very interested in entering a career in the culinary world. I live in New York and am very highly considering attending the French Culinary Institute. Do you think culinary school is advantageous? Do you prefer your staff to have attended school or learn in your kitchen?

Thanks so much!

How do you decide where to go for your show?

You gonna go back to Italy? My dream trip would be to travel around Italy. Especially Venice, Rome, and Almafi Coast. How about Greece?

Catherine wrote: "Chef,

I confused about risotto. I loved your recipe in your book. I see that it requires all of the liquid be absorbed after each addition. However, I've seen risotto where it "spreads" on the pl..."

Risotto is supposed to be runny. The grains of rice are almost fully cooked with a tiny resistance and of course they must be whole, not broken.

Pamela wrote: "Hi Chef -

I caught an episode in which you made Crepes Suzette. It is one of my favorite dishes. I'm going to give it a try and was thinking about investing in a Krampouz, since I think there i..."

I didn’t need butter in the pan because I put butter in the batter. But you definitely need some, if not, the batter will stick to the pan. If you have a Teflon pan at home, it does exactly the same job as the Krampouz. Good luck!

Chef,
Can you please tell me the artist of the gorgeous painting of the beach sunset that hangs in the kitchen area on Avec Eric.
Thank you.

Hey Debra,

He is not answering anymore questions this session. Just wanted to let you know.