Eric Ripert Bio | Wiki
Eric Ripert ( Full name: Éric Frank Ripert) is a French chef, author, and television personality. He has made a number of guest appearances on cooking-based television shows. Rich mostly plays the role of a guest judge. He appeared in an assistant chef role on the second, third, fourth, and fifth seasons of Bravo TV’s Top Chef. Eric had been considered to join season 8 of Top Chef as a permanent judge. However, he bowed out when his employee Jen Caroll was selected as a contestant again.
Eric was good friends with the late Anthony Bourdain. He appeared in many episodes of A Cook’s Tour called Anthony Bourdain: No Reservations and Anthony Bourdain: Parts Unknown. Eric’s first TV show called Avec Ericdebuted on PBS stations in September 2009 and ran for two seasons. The show earned two Daytime Emmy Awards: Outstanding Achievement in Main Title and Graphic Design in 2010 and Outstanding Culinary Program in 2011. In February 2015, Avec Eric returned for a third season on the Cooking Channel As of 2022, the show is available on iTunes and Netflix.
Eric has launched a series of brief online cooking videos on his website called “Get Toasted.” The videos focus on easy and quick meals that can be prepared and cooked in minutes with a toaster oven. In the series, Eric uses a somewhat high-end brick-oven-based toaster oven produced by Cuisinart. He played himself in the television show titled Treme on HBO (season 1 episode 5), in 2010 alongside David Chang, Tom Colicchio, and Wylie Dufresne. Eric returned in his cameo role in Season 2, in multiple episodes.
Eric Ripert Age
He was born on March 2, 1965, in Antibes, France. Eric is 57 years old.
Eric Ripert Height
He is a man of average stature. Eric stands at a height of 5 ft 8 in ( Approx 1.73 m).
Eric Ripert Family
He was born to his parents in Antibes, France. Eric learned to cook from his mother at a very tender age. As a young boy, his family moved to Andorra, where he grew up. Later, Eric went back to France and attended a culinary school in Perpignan.
Eric Ripert Wife
He is married to his wife Sandra (née Nieves). The couple has a son called Adrien Ripert
Eric Ripert Son
His son Adrien Ripert was born in the month of October 2003. The family lives in Manhattan, New York City, in an apartment.
Eric Ripert Chef
He specializes in modern French cuisine and is noted for his work with seafood. Eric moved to Paris in 1982 at the age of 17. He worked for two years at a famous restaurant called La Tour d’Argent which claims to be more than 400 years old. He then went to work at Jamin under Joël Robuchon. Eric was soon promoted to Assistant Chef de Partie. He left his job in 1985 to fulfill his military service, after which he returned to Jamin as Chef Poissonier.
Eric moved to the United States in 1989 and was hired as a sous chef in the Watergate Hotel’s Jean Louis Palladin restaurant. In 1991. he moved to New York where he briefly worked as David Bouley’s sous-chef. Shortly after, Maguy and Gilbert Le Coze recruited him as a chef for Le Bernardin.
Eric Ripert Le Bernardin
He is currently a co-owner of LeBernardinNY. Eric became Le Bernardin’s executive chef in 1994 after Gilbert Le Coze died unexpectedly of a heart attack. In 1995, Eric earned a four-star rating from The New York Times at the age of 29. He became a part-owner in 1996. His Le Bernardin was one of four New York City restaurants to be awarded the maximum three Michelin stars for excellence in cuisine in the Michelin Guide NYC 2006.
The New York Times awarded Le Bernardin four stars four consecutive times. The restaurant became the only one to maintain that exquisite status for that length of time and never drop a star in ten years. Currently, Le Bernardin is often referred to as the Temple of Seafood.
Eric Ripert Restaurants | Restaurant New York
Eric’s flagship restaurant, Le Bernardin is located in New York City. Culinary magazines have ranked this restaurant among the best restaurants in the world. Currently, Le Bernardin ranks No.36 on the annual list of “The World’s 50 Best Restaurants”. The restaurant holds the maximum ratings of three stars from the Michelin Guide and four stars from The New York Times.
Eric Ripert Anthony Bourdain
Anthony Michael Bourdain was an American celebrity chef, author, and travel documentarian. He was born on June 25, 1956, in Manhattan, New York City, U.S. Anthony starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Eric and Anthony were traveling together on June 8, 2018. The latter was working on an episode of Anthony Bourdain: Parts Unknown in Strasbourg, France. Eric found Anthony dead from an apparent suicide by hanging in Anthony’s hotel room at Kaysersberg-Vignoble.
Eric Ripert Blue
As of 2022, Eric is the Vice Chairman of the board of City Harvest. His major role is to bring together New York’s top chefs and restaurateurs to raise funds and also increase the quality and quantity of food donations to New York’s neediest. Also, Eric partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman.
Eric Ripert Book | Cookbook
His first cookbook titled Le Bernardin – Four Star Simplicity (Clarkson Potter) was published in 1998. Eric published his second book with Artisan titled On the Line In the fall of 2008. In 2002, A Return to Cooking was published. The latter is a collaboration between Eric, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar, and writer Michael Ruhlman. A Return to Cooking was selected as one of the best books of the season by Newsweek. The chef released his newest cookbook titled My Best: Eric Ripert (Alain Ducasse Publishing) in 2014. He published his memoir: 32 Yolks: From My Mother’s Table to Working the Line (Random House) in 2018. The memoir appeared on The New York Times’ bestseller list.
Eric Ripert Vegetable Simple
Vegetable Simple: A Cookbook Hardcover was published on April 20, 2021. The book contains 10 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables. It focuses on simple, but stunning recipes for seasonal produce. The book has a delightful approach, especially with summer on the horizon. publishers weekly named it one of the best cookbooks of the year.
Eric Ripert Recipes
– Seafood
– Cocktails
– Desserts
– Seasonal
– Appetizers
– Dinner Social
– Entrées
– Pork
– Chicken
– Vegetarian
– Beef
– Soup
– Game
– Duck
– Pasta Or Grains
– Holiday Party
– Salads
– On The Table
– Side Dish
– Unmade
Eric Ripert French Toast
GRANMA FRENCH TOAST
– 1/Rehydrate stale water
– 2/Add beaten egg on top
– 3/Sprinkle sugar
– 4/ Place toast in a hot pan w melted butter
– 5/Repeat 2&3 on the other side
– 6/Caramelize both sides & serve. ENJOY!
(Toast is caramelized & crunchy outside & moist inside so no need for syrup)
Eric Ripert Chocolate
Ingredients
– 1 1/4 cups chopped 70% dark chocolate
– 1/2 cup milk
– 10 tablespoons of cream
– 6 tablespoons of sugar
– 6 egg yolks
– 1.5 sheets of gelatin (softened in ice water)
– 1/2 cup plus 1 tablespoon of egg whites
– 3/4 cup sugar
– 1 cup unsweetened whipped cream (whipped to medium peaks)
– Cocoa powder (for dusting)
Procedure
– Melt chocolate in a double boiler.
– In a small saucepan set over medium-low heat, combine milk and cream and bring to a low simmer.
– In another small bowl, whisk together sugar and egg yolks.
– While whisking the eggs, temper them with a little bit of the hot cream mixture and heat to 179° F.
– Pull the cream and egg mixture off the heat and add gelatin until dissolved.
– Strain cream over the chocolate and mix until emulsified. Set aside.
– In a mixing bowl, combine sugar and egg whites. Place over a double boiler and mix until the sugar is dissolved.
– Transfer to a stand mixer, then whip until cool.
– Fold the meringue into the chocolate mixture, then fold in the whipped cream until completely incorporated.
– Transfer to a serving bowl and chill for 2 to 3 hours.
– Garnish each serving with 1/2 cup whipped cream and dust with cocoa powder.
Eric Ripert Fish Recipes
Here are some of Eric’s Unmade, Seafood, Toaster Oven recipes
– Crab Gratin
– Garlic Butter Baked Oysters
– Spice Crusted Tasmanian Sea Trout With Finger Lime And Trout Roe Crème
– Red Snapper With Tomatillos And Sofrito Emulsion
– Tandoori Spiced Hamachi With Pickled Cucumbers
– Cod Serenata
– Gochujang – Korean Style Shrimp Bouillabaisse
– Sautéed Striped Bass With Green Papaya Salad And Blood Orange Vinaigrette
– Paperbark Wrapped Barramundi With Wattleseed Roasted Yams And Citrus Vierge
– Crispy Chinese Spiced Black Bass With Porcini Mushrooms And Port Wine Reduction
– Barely Cooked Salmon With Leeks And Red Wine Butter Sauce
– Snapper In Coconut Curry Sauce With Tropical Fried Rice
Eric Ripert Net Worth
He is a French chef, author, and television personality who has an estimated net worth of $20 million.
Is Eric Ripert Married
He is married to his wife Sandra (née Nieves). The couple has a son called Adrien Ripert
How Old Is Eric Ripert
Eric is 57 years old. He was born on March 2, 1965, in Antibes, France.
Who Is Eric Ripert
Eric is a French chef, author, and television personality. He has made a number of guest appearances on cooking-based television shows. Rich mostly plays the role of a guest judge.