Éric Ripert

Eric Frak Ripert ( francés:  [ʁipɛʁ] ; nacido

el 2 de marzo de 1965) es un chef, autor y
personaje de televisión francés
especializado en cocina francesa moderna
y conocido por su trabajo con mariscos .
[1] [2]
 Eric Ripert

Ripert en el Festival del Libro de Gaithersburg

Nacido Éric Frak Ripert

2 de marzo de 1965
Antibes , Francia

Educación Una escuela culinaria

en Perpignan , Francia

Esposos) Sandra nieves

Niños Adrián

Carrera culinaria

Estilo de cocina francés

Calificación (s)
 Estrellas Michelin

Restaurante (s) actual (es)

Le Bernardin (Nueva York)
Azul (Gran Caimán)

El restaurante insignia de Ripert, Le

Bernardin , ubicado en la ciudad de Nueva
York , ha sido clasificado entre los mejores
restaurantes del mundo por revistas
culinarias y actualmente ocupa el número
17 en la lista anual de " Los 50 mejores
restaurantes del mundo ". [3] Tiene las
calificaciones máximas de cuatro estrellas
de The New York Times y tres estrellas de
la Guía Michelin .
Biografía
Eric Ripert nació en Francia y aprendió a
cocinar a una edad temprana de su madre.
Cuando era joven, su familia se mudó a
Andorra , donde fue criado. Más tarde
regresó a Francia y asistió a una escuela
culinaria en Perpignan . [4]

Carrera culinaria
At the age of 17 in 1982 he moved to
Paris, where he worked for two years at La
Tour d'Argent, a famous restaurant that is
more than 400 years old. Ripert next
worked at Jamin under Joël Robuchon and
was soon promoted to Assistant Chef de
Partie. In 1985 Ripert left to fulfill his
military service, after which he returned to
Jamin as Chef Poissonier.

In 1989, Ripert moved to the United States

and was hired as a sous chef in the
Watergate Hotel's Jean Louis Palladin
restaurant. Ripert moved to New York in
1991, working briefly as David Bouley's
sous-chef before Maguy and Gilbert Le
Coze recruited him as chef for Le
Bernardin. In 1994, Ripert became Le
Bernardin's executive chef after Gilbert Le
Coze died unexpectedly of a heart attack.
The following year, at the age of 29, Ripert
earned a four-star rating from the New
York Times, and in 1996 he became a part-
owner. In the Michelin Guide NYC 2006,
Ripert's Le Bernardin was one of four New
York City restaurants to be awarded the
maximum three Michelin stars for
excellence in cuisine. Le Bernardin
received four stars from the New York
Times four consecutive times, making it
the only restaurant to maintain that
exquisite status for that length of time and
never dropping a star in ten years. Le
Bernardin is often referred to as the
Temple of Seafood.
Ripert is the Vice Chairman of the board of
City Harvest, working to bring together
New York's top chefs and restauranters to
raise funds and increase the quality and
quantity of food donations to New York's
neediest. In addition, Ripert partnered with
The Ritz-Carlton Hotel Company to open
Blue in Grand Cayman.

Carrera en los medios

Ripert has made several guest
appearances on cooking-based television
shows, including guest judge and
assistant chef roles on the second, third,
fourth and fifth seasons of Bravo TV's "Top
Chef". Chef Ripert had been considered to
join season 8 of Top Chef as a permanent
judge, but bowed out when his employee
Jen Caroll was selected as a contestant
again. Ripert was good friends with
Anthony Bourdain and appeared in many
episodes of Anthony Bourdain: No
Reservations and Anthony Bourdain: Parts
Unknown. In September 2009, AVEC ERIC,
Ripert's first TV show, debuted on PBS
stations and ran for two successful
seasons, earning two Daytime Emmy
Awards: Outstanding Culinary Program
(2011) and Outstanding Achievement in
Main Title and Graphic Design (2010).
AVEC ERIC returned for a third season on
the Cooking Channel in February 2015, and
is now available through iTunes and
Netflix. Ripert has launched a series of
brief online cooking videos called "Get
Toasted" on his website AVECERIC.com
which focuses on easy and quick meals
that can be prepared and cooked in
minutes with a toaster oven. In the series
he uses a somewhat high end brick-oven
based toaster oven produced by Cuisinart.

Ripert was a featured chef on Great Chefs

television.[5]

In 2010, he played himself in the television

show Treme on HBO (season 1 episode 5),
alongside David Chang, Wylie Dufresne
and Tom Colicchio. He returned in his
cameo role in Season 2, in multiple
episodes.

l
i
b
r
o
s
In fall 2008, Ripert published On the Line,
his second cookbook with Artisan, which
in 2002 published A Return to Cooking, a
collaboration between Ripert,
photographers Shimon and Tammar
Rothstein, artist Valentino Cortazar, and
writer Michael Ruhlman that was selected
by Newsweek as one of its best books of
the season. Ripert's first cookbook, Le
Bernardin – Four Star Simplicity (Clarkson
Potter) was published in 1998, and in
2014, Ripert released his newest
cookbook, My Best: Eric Ripert (Alain
Ducasse Publishing). In 2016, he published
his memoir: 32 Yolks: From My Mother's
Table to Working the Line (Random House),
which appeared on The New York Times
bestseller list.
Actividad filantrópica
Ripert is the chair of City Harvest's Food
Council. In this capacity he works to bring
together New York's top chefs,
restaurateurs and others in the food
community to assist City Harvest in its
mission to raise funds and to increase the
quantity and quality of food donations.
"City Harvest, a non-profit organization
founded in 1982, is the world's first and
New York City's only food rescue program.
City Harvest exists to end hunger in
communities throughout New York City,
through food rescue and distribution,
education, and other practical, innovative
solutions."

Durante tres años, Ripert ha acogido la

Tibetan Aid Project's Taste & Tribute New
York benefit dinner and auction at his
Manhattan restaurant, Le Bernardin.
"Funds raised at the annual Taste & Tribute
benefit dinners help support efforts to
restore Tibetan-language texts to libraries
all over the Himalayan region. So far, this
project has led to the distribution of nearly
two million traditional Buddhist texts—one
of the largest free book distributions in
history.[6]
Publicado trabajos
Le Bernardin Cookbook (co-authored
with Maguy Le Coze) (1998), ISBN 0-
385-48841-6
A Return to Cooking (co-authored with
Michael Ruhlman) (2002), ISBN 1-
57965-187-9
On the Line: The Stations, the Heat, the
Cooks, the Costs, the Chaos, and the
Triumphs (co-authored with Christine
Muhlke) (November 2008), ISBN 1-
57965-369-3
Avec Eric: A Culinary Journey with Eric
Ripert (2010), ISBN 978-0-470-88935-0
My Best: Eric Ripert (2014)
 32 Yolks: From My Mother's Table to
Working the Line (May 17, 2016) with
Veronica Chambers

Premios
"Best Restaurant in America" (1997) by
GQ
"Best Food in New York City" (2000–
2007) by Zagat
"Outstanding Restaurant of the Year"
(1998) by the James Beard Foundation
"Top Chef in New York City" (1998) by
the James Beard Foundation
"Outstanding Service Award" (1999) by
the James Beard Foundation
 "Outstanding Chef of the Year" (2003) by
the James Beard Foundation

p
e
r
s
o
n
a
l
He and his wife Sandra (née Nieves) have
a son Adrian.

On June 8, 2018, Ripert was travelling with

his best friend, American TV personality
and culinary connoisseur Anthony
Bourdain, who was working on an episode
of Anthony Bourdain: Parts Unknown in
Strasbourg, France. Tragically, Ripert found
Bourdain dead from an apparent suicide
by hanging in Bourdain's hotel room at
Kaysersberg-Vignoble. [7][8]

Referencias
1. "Chef Eric Ripert's 10 ways to make a 5-
dollar filet, gourmet-style – Food on
Shine" . Shine.yahoo.com. 10 December
2008. Retrieved 21 September 2010.
2. "Éric Ripert, le chef qui envoûte New
York" . Retrieved 8 June 2018.
3. "Le Bernardin" . The World's 50 Best
Restaurants. Retrieved 2017-11-15.
4. Studios, Ideawork. "Le Bernardin by Eric
Ripert | Eric Ripert" . www.le-bernardin.com.
Retrieved 2017-11-15.
5. Great Chefs Television
6. "The Tibetan Aid Project: Celebrating It's
Fortieth Anniversary" .
www.tibetanaidproject.org. Retrieved
8 June 2018.
7. Lewine, Edward (12 June 2005). "A
Chef's East End Retreat" . Retrieved 8 June
2018 – via NYTimes.com.
8. "A Fin Romance" . Retrieved 8 June
2018.
Enlaces externos
Profile at Great Chefs
Personal Blog
Biography at CuisineNet
in depth video interview w/ Eric
Biography at Global Gourmet
iVillage's Secret Sauce: Eric Ripert's
Warm Peekytoe-Maryland Lump "Crab
Cake"
iVillage's Secret Sauce: Eric Ripert's
Grilled Trout with Sauce Vierge and
Potato and Leek"
Westend Bistro, Washington, DC
Chef’s Table: Drinking with Eric Ripert
Retrieved from
"https://en.wikipedia.org/w/index.php?
title=Éric_Ripert&oldid=875618506"

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