Podcasts about Ripert

In this recap, Lesley Logan and Brad Crowell unpack the deeper implications of Adrian Starks' conversation on purpose, grief, and the resistance that comes from fighting your own path. They explore how purpose isn't something you find, but something you actively build, and why the attempt to force alignment often backfires. The episode tackles the unglamorous realities of change, self-reflection, and what happens when perfection gets in the way of progress. Whether you're struggling with imposter syndrome or questioning your direction, this conversation invites you to reclaim agency over your own story. If you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast https://lesleylogan.co/podcast/. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co mailto:beit@lesleylogan.co. And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe https://lesleylogan.co/podcast/#follow-subscribe-free.In this episode you will learn about:How supporting LGBTQ+ communities strengthens your own alignment and values.The importance of taking control of your purpose before it gets defined for you.Why the more effort you put into controlling something, the more it slips through your fingers.How self-reflection reveals when you're outgrowing something or being called into something newImposter syndrome shows up when you're going against the grain of your purpose.Episode References/Links:OPC for 40 days for $40 - opc.me/40eLevate 2028 Waitlist - lesleylogan.co/elevateOPC Flashcards - opc.me/flashcardsSummer Tour (Powered by Balanced Body) - opc.me/tourPrism Foundation - arprismfoundation.orgAdrian Starks Website - https://adrianstarks.comEp 191. with Adrian Starks - https://beitpod.com/ep191100 Acts of Love by Kim Hamer - https://a.co/d/0dugkBGkEp 244 with Kim Hamer - https://beitpod.com/ep244Ep 235 with Krista St-Germain - https://beitpod.com/ep235Ep. 688 Outgrowing Series 1 - https://beitpod.com/ep688 Ep. 689 Outgrowing Series 2 - https://beitpod.com/ep689Submit your wins or questions - https://beitpod.com/questions If you enjoyed this episode, make sure and give us a five star rating and leave us a review on iTunes, Podcast Addict, Podchaser or Castbox. https://lovethepodcast.com/BITYSIDEALS! 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DEALS! https://onlinepilatesclasses.com/memberships/perks/#equipmentCheck out all our Preferred Vendors & Special Deals from Clair Sparrow, Sensate, Lyfefuel BeeKeeper's Naturals, Sauna Space, HigherDose, AG1 and ToeSox https://onlinepilatesclasses.com/memberships/perks/#equipmentBe in the know with all the workshops at OPC https://workshops.onlinepilatesclasses.com/lp-workshop-waitlistBe It Till You See It Podcast Survey https://pod.lesleylogan.co/be-it-podcasts-surveyBe a part of Lesley's Pilates Mentorship https://lesleylogan.co/elevate/FREE Ditching Busy Webinar https://ditchingbusy.com/Resources:Watch the Be It Till You See It podcast on YouTube! https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gLesley Logan website https://lesleylogan.co/Be It Till You See It Podcast https://lesleylogan.co/podcast/Online Pilates Classes by Lesley Logan https://onlinepilatesclasses.com/Online Pilates Classes by Lesley Logan on YouTube https://www.youtube.com/channel/UCjogqXLnfyhS5VlU4rdzlnQProfitable Pilates https://profitablepilates.com/about/Follow Us on Social Media:Instagram https://www.instagram.com/lesley.logan/The Be It Till You See It Podcast YouTube channel https://www.youtube.com/channel/UCq08HES7xLMvVa3Fy5DR8-gFacebook https://www.facebook.com/llogan.pilatesLinkedIn https://www.linkedin.com/in/lesley-logan/The OPC YouTube Channel https://www.youtube.com/@OnlinePilatesClasses Episode Transcript:Brad Crowell 0:00  We think purpose is just going to find us, and we're gonna be like, "Oh my god, that's what I'm here for, that's the thing," right? Instead, what clearly seems actionable is purpose is something that we are out there doing, and whether or not we chose to do it, we're still out there doing it.Lesley Logan 0:21  Welcome to the Be It Till You See It podcast where we talk about taking messy action, knowing that perfect is boring. I'm Lesley Logan, Pilates instructor and fitness business coach. I've trained thousands of people around the world and the number one thing I see stopping people from achieving anything is self-doubt. My friends, action brings clarity and it's the antidote to fear. Each week, my guest will bring bold, executable, intrinsic and targeted steps that you can use to put yourself first and Be It Till You See It. It's a practice, not a perfect. Let's get started. Lesley Logan 1:04  Welcome back to the Be It Till You See It interview recap, where my co-host in life, Brad, and I are going to dig into the purposeful convo I had with Adrian Starks in our last episode. You know what, I think that's what we said the first time he was on, because his podcast is all about being purposeful, so if you haven't yet listened to that interview, you can pause this and go listen to that one.Brad Crowell 1:23  What is he like? 190-something?Lesley Logan 1:26  It was like 151. Brad's gonna look it up and... and you can then come back and listen to this one, or you can listen to this one, because we chat about a bunch of stuff, and then our favorite things. And then you can go listen to the amazing one, because you have all the choice in this world. You get to do what you want to do, and we got to meet a bunch of you amazing podcast listeners when we were in Arizona the other day.Brad Crowell 1:46  It was 191.Lesley Logan 1:47  191Brad Crowell 1:48  Yes, I can't believe.Lesley Logan 1:50  Wow, nailed it.Brad Crowell 1:51  I did.Lesley Logan 1:52  I don't even know. You must have cheated. You must have seen it.Brad Crowell 1:55  I heard it in the episode.Lesley Logan 1:56  You heard it in the episode.Brad Crowell 1:59  Because I went back and listened to it. Lesley Logan 2:00  I was like I love you, but there's no way you came up with that on your own. Anyways, we met a bunch of listeners at the POT Arizona last month.Brad Crowell 2:10  We sure did.Lesley Logan 2:11  I love that you love the pod, and also I heard that people are loving the solo episodes. If that's the case, please leave a review and tell me what you want me to talk about. Also, another way you can support this show is to become an OPC member, because when you're an OPC member, that money also supports this podcast. Just be honest, so the best thing you can do is to go be a member of OPC. One, you actually get extra stuff out of it. If you like these little pep talks that I do on the podcast that are solo, at the end of every one of my classes, I give you a little pep talk. It's not a mantra, but it's something close. So you can go to opc.me/40, and then you can join OPC for 40 days for $40, and then you can see how great we are. Okay, today is June 25, 2026. It's Bourdain Day.Brad Crowell 3:00  It's Bourdain Day, and this is.Lesley Logan 3:02  A quote from Mr. Anthony Bourdain: "If I'm an advocate for anything, it's to move as far as you can, as much as you can, across the ocean or simply across the river, walk in someone else's shoes, or at least eat their food. It's a plus for everybody." Anthony Bourdain backed up his words with action, all the while urging us to do a lot more than simply try new foods in exotic places with fascinating strangers. He desperately wanted us to break out of our comfort zones and see the world in person through the eyes of people we would never otherwise meet. Watching his TV shows, first No Reservations, and then Parts Unknown, enabled us to spend time with the real-life explorer who trotted around the world in search of, well, the things that make us all human: food, yes, but also love, spirit, and passion. Bourdain, who suffered from depression, took his own life in 2018 at the age of 61. "Anthony was my best friend," tweeted French chef and close friend Eric Ripert at the time. "Exceptional human being, so inspired and generous." Ripert, along with another longtime friend, José Andrés, who does some amazing work in this world, declared June 25, Bourdain's birthday, Bourdain Day in 2019. So, if you are thinking of suicide, or worried about a friend, or in need of emotional support, the Lifeline Network is available 24/7 across the US. Call 800-273-8255. I think there's also a short number, I feel like there's a short number that you can call, but we had a dear friend.Brad Crowell 4:20  You can call 988 in the United States.Lesley Logan 4:22  Thank you. Yeah, yeah, who worked with a suicide prevention network in Nevada. And life's really hard right now. It's harder than people think. You look at people and they seem to have it all together, and they don't. A lot of people are tired, a lot of people have a lot going on. So reach out to a friend you haven't heard from or talked to in a while. You just never know. You might help them out, but also make sure you have these numbers, because there are people who are experts who can also support.Brad Crowell 4:49  Yeah.Lesley Logan 4:50  Upcoming travel, Brad, predict this, because what, go ahead, Brad.Brad Crowell 4:54  Yeah, Anthony Bourdain was very inspirational for me. He was living the travel bug that I always had, and when I was in college, my friend and I used to watch his show every single week, No Reservations. I just loved that he was so angry at his producers in that show, and he would get so pissed about cursing and smoking cigarettes on TV. I guess it wasn't live, but on TV, and then.Lesley Logan 5:23  They could just edit it out.Brad Crowell 5:24  hey could have edited it out, but they didn't. Yeah, it just was really inspirational for me. And then he did some amazing stuff too. He was in Beirut when that.Lesley Logan 5:36  Yes! And then also, don't forget his wonderful documentary about food waste.Brad Crowell 5:40  Yeah, food waste.Lesley Logan 5:41  If you haven't seen it, you must see it.Brad Crowell 5:43  It's called Wasted!Lesley Logan 5:44  I think it's called Wasted!Brad Crowell 5:45  Yeah.Lesley Logan 5:45  We actually watched it, and the next day he died by suicide.Brad Crowell 5:48  Yeah.Lesley Logan 5:49  That was really tragic, and that documentary stuck with me. So it's really, really important, because we all need to be aware. In certain countries, they're doing a much better job about food waste than we are. Go Japan! You were commenting from the documentary, so yeah, for me.Brad Crowell 6:03  It was amazing because I never was a chef, but he worked in the food industry, I worked in the food industry, and I got his book Kitchen Confidential when I was in my early 20s. I just thought he was amazing. So, yep, in honor of Anthony Bourdain, and as Lesley was mentioning, if you or anyone you know is suffering with suicidal thoughts, there is support out there for you.Lesley Logan 6:28  Yeah.Brad Crowell 6:29  Yeah.Lesley Logan 6:29  In other news, there are no spots left in Elevate. Every single week in the last few weeks that you've heard that there are spots was a lie.Brad Crowell 6:37  They are sold out.Lesley Logan 6:40  For 2027 anyways. We are already taking applications for 2028. We'll be able to let you snag your spot and reserve it, and all that stuff. But we're going to have a wonderful Q&A call this summer on July 9, I believe it's at 1 PM Pacific time. You can go to lesleylogan.co/elevate to get on the waitlist. We'll have that call information, and you can register for the call. Oh, I should do ll.co/waitlist. Actually, sorry, my producer is doing this in real time, everyone. Anyways, what I want you to do is get on that waitlist, because I do update you monthly on when we have dates and when we're accepting applications, and when you can deposit. I know that 2028 will fill up as soon as we open up those applications, but that means you have a whole year-plus to protect those dates like your life once I figure out what they are. Lesley Logan 7:31  summer tour is coming, but the tickets are available. They've been available for a few weeks, actually a month to be precise, and many cities are sold out. You're like, "Lesley, now that I know you record this in the past-future, how do you know?" Because I do! When we were in Arizona, we actually met many people who were like, "Oh, I'm going to Tucson," and I was like, "Okay, we're probably out of spots in Tucson." So I know that some of these slots are sold out. You want to go to opc.me/tour. Our tours are sponsored by the wonderful Balanced Body and Contrology company. Balanced Body is celebrating 50 years, so it's a really big year for them. It's kind of amazing what they're doing, and it's really special. So I want you to make sure that you join us, because Balanced Body allows our tours to go to more than six places and to do it with a lot of fun. We're bringing Contrology products into the studio so you can try them out. And if you're new here...Brad Crowell 8:25  Welcome.Lesley Logan 8:25  Hi! We also have Pilates flashcards. Did you know that we do? You don't have to be a Pilates instructor to love them. They're actually really wonderful for helping you have access to great Pilates where you are. They're so great, in fact, that people steal my images all the fucking time to put them in their shitty books, but you can get the real thing with the best information that has been edited many times and has quality videos at opc.me/flashcards. Sorry, I'm a little pissed off over here about something, but I am. If you follow me on Instagram, you know how long this has been going on, and just as we were about to hit record, I found out another fucking person is stealing my images from my flashcards.Brad Crowell 9:08  Three more people.Lesley Logan 9:09  Three more people.Brad Crowell 9:10  Yeah, so it's a thing. That's crazy. Anyway, you should know what's crazy.Lesley Logan 9:16  Is that they thought someone wouldn't find out? You know what I mean?Brad Crowell 9:21  I mean, maybe they just don't care.Lesley Logan 9:22  Maybe they don't care, or they're like, "Oh, she only has like 30,000 followers, so no one will know." But my followers know me, and even people who don't follow me are telling me, because I am recognizable at any rate. But you can get my flashcards, the real deal, and support a small business who is going to take on some of these big-ass companies, because there is a company that is a big name that we're about to take down anyways. I'm excited about it. Lesley Logan 9:49  Before we get into... we used to do audience questions here. If you're new, you don't know that, so this is not a new thing for you. But if you're old and you're like, "Oh, I just popped in here on this one," we don't do that anymore. We answer questions on YouTube at 9 AM Pacific Time Live, and that is where I answer them. If you're a member, I answer questions wherever you are a member, so as long as it's part of your membership, right? If you're an agency member, you can ask business questions there. If you are an OPC member, I answer personal Pilates questions there—I answer all those. Plus, there's YouTube, and YouTube is free. People don't know that, but it is. It's free. You have to watch, according to one comment, a diabolical amount of commercials, but it's free. Yes, "diabolical" was the word that was used. However, what we decided to change this to is many of you want to help out people in your life, but often don't know how to help, and there are so many different shitstorms in the world, like, which firestorm do you help with? The reality is that you can help either by just sharing with a friend who needs to hear that this charity exists for them, or you can share your time, or you can share it on your platform, or you can give them money, even $2. Lesley Logan 10:55  So, because June is Pride Month, we are going to wrap up the month's theme with another wonderful LGBTQ+ charity. This is the Prism Foundation, and it was founded in 2021. The Prism Foundation was started to organize and execute initiatives for the LGBTQ+ community in the state of Arkansas, using a multifaceted approach to achieve the following outcomes: increase access to affirming and comprehensive healthcare, align resources that address barriers to care and health disparities among the community, and create safe spaces for both virtual and physical activities and services that serve LGBTQ+ Arkansas.Brad Crowell 11:32  Correct me if we're wrong here, but I think it's Arkansans.Lesley Logan 11:35  What is also exciting, because I was doing some research on them, they are also really aware of what is happening in the states that are surrounding them that are affecting trans people. Part of their vision is: "We are increasing access to healthcare as top of our priorities. We're also focused on creating pathways to fulfill our basic needs, including overcoming barriers to legal aid services and developing supportive community spaces physically and virtually." Lesley Logan 11:59  I think this is really important because unfortunately, and at the time of this recording, there have been some awful things that have been said about trans people from the government that we are under in this country. I won't even repeat his words, because they are too horrible to repeat, that he said this week. But we need to be protecting our people who are different than us, because the fucking people who are taking from you are billionaires. So support the LGBTQ+ people in your area, because one, they are beautiful human beings, and two, they are always there supporting.Brad Crowell 12:39  That's true, there's very much of an activism mentality in that community.Lesley Logan 12:45  Yeah.Brad Crowell 12:45  Really like.Lesley Logan 12:46  And also, my goodness, they have to be tired. I'm sure they are. Anyways, I really like what that Prism organization is doing. I think it has to be hard to do what they do in the areas that they're doing it, so if you want to support, there you go.Brad Crowell 13:05  You can go to their website at arprismfoundation.org to read more about what they are doing and how you could support them.Lesley Logan 13:14  And if that is not your area, because you're like, "I'm not Arkansan," or "I'm not in the Midwest," then look up ones in your area that are doing something locally for you, because there is always a local outlet of something, like we've talked about before on this podcast. We love supporting a restaurant because Bronze Cafe—everyone who's local to Las Vegas who listens to this show, when you buy meals from them, they support the LGBTQ mental health community center here.Brad Crowell 13:38  If you have an organization that is doing good things that we should find out about, and you want to be featured on the pod, call us and leave us a voicemail.Lesley Logan 13:49  I love that. Then it's your favorite charity.Brad Crowell 13:52  At 310-905-5534 and tell us why they're amazing. You can also submit wins, by the way, at beitpod.com/questions so that we can get you in on the Friday episode.Lesley Logan 14:09  Times now, Brad, I have had people tell me that they heard their win months after they submitted it, and it really made their day because they were having a rough day. So I tell people this. Also, just so you know, we've changed the Friday FYF. I bitch about something, and then you were gonna come, but we haven't had a chance for you to bitch about something.Brad Crowell 14:30  Oh, yes.Lesley Logan 14:31  Which is what we do at our other communities, and then I celebrate a win, and then I share their wins. That's cool, and I do a mantra, so we had a change to it because it's quite nice. Maybe my new "need a moment" is that all these people use my fucking image.Brad Crowell 14:46  Well, we'll save that for Friday's episode. Stick around, we'll be right back. Brad Crowell 14:51  All right, now let's talk about Mr. Adrian Starks. Adrian is a professional speaker, voice narrator, and host of the Your Purposeful Life podcast, who openly embraces his authentic, unpolished self, including his fun side as a comic card and superhero fanatic. Having shed the rigid suit-and-tie expectations of his early career, Adrian is deeply protective of the energy he puts into the world, intentionally choosing to step away from the microphone rather than record an episode if he's having a bad day. So, good vibes, right? As a fellow human seeking purpose, he helps his audience navigate what he identifies as the three continuous cycles of purposeful living, and encourages people to make a mess, figure out what works, and ultimately have fun with their journey.Lesley Logan 15:36  Well, we love mess over here. We love messy action, and we're so big on that. Yeah, I also love... I mean, we had a great conversation about evolution, but one of the things we talked about is he said when we try to make things perfect when they're not meant to be—well, nothing's supposed to be—there's going to be major resistance because everything has to flow a certain way. He used the metaphor of salmon noting their journey upstream against the flow of the river is what ultimately exhausts them, and I think that's so true. I think we try to get things to be so perfect, just like, you know, we make it too precious, and you kind of hold on to it too tight. Then you aren't able to hear amazing things or be curious to go a different direction, you know what I mean?Brad Crowell 16:19  I was just talking about the idea of, like, the more effort you put into controlling something, the more it slips through your fingers. And yeah, I mean, I totally get that. Here's how I equate this. This is going to be an amazing parallel for all you ultimate frisbee players out there, of which I know I'm speaking to the right audience. Obviously.Lesley Logan 16:40  I'm sure we have a good two.Brad Crowell 16:42  Clearly, clearly the right audience. I grew up playing very, very competitively, playing ultimate frisbee, and whenever you were gonna throw the frisbee all the way down the field—the disc, as it were, if you put all of your might into that throw, that huck, as it were, is what we would call it, inevitably, you would mess it up. It would curve to the right, or go out of bounds, or whatever. But if you took a half a second before that huge throw, and you just eased and paused when you threw, you paused, and then just let it happen—it would go where you wanted it to every time. It took a long time, and I could always tell as soon as I released the disc, like, "Oh man, I did not do that right." I feel like life is like that too. When you are forcing it, things do not go the way that you want them to, but when you go with the flow, you know, while you're directing it, then things seem to happen a lot more organically, usually. All the things, right?Lesley Logan 17:49  Yeah, it's like a tough balance, right, because.Brad Crowell 17:52  Still have to direct it.Lesley Logan 17:53  Well, because you don't want to just be blowing with the wind, but you also need to feel the flow, right? Like, there are some obstacles that tell us, like, "Not that door," right? That doesn't mean it's a stop sign, it's just like a doorway, like, "Nope, not that door." And I think it's like really understanding, you know, why are you doing this? Why are you doing any of this? Because if you can keep your "why" in mind, it can keep the perfection from taking over, because perfection will honestly end up making something so clean and perfect, no one wants to touch it and do it, or they don't really know what it is, and it's exhausting. It's exhausting to be perfect. Lesley Logan 18:30  Oh my god, there's just certain people in my life, whenever I see them, I'm like, "How long does it take them to get out the door?" Because we just saw someone this past weekend at an event, and every time I see her, I'm like, she's so perfectly coiffed, it must take forever to get out the door, because there's not a hair amiss. The outfit is... the nails match the shoes match the... I mean, like all of it. I'm like, I know how long it takes to get my nails done, so they're just gonna be what they are for four weeks. So, I don't know, I'm just saying this is... if you want to be my friend, don't be perfect, okay?Lesley Logan 19:06  The last thing I'll say is he explained that when we go against the grain of what our purposes are, it creates major resistance that makes us feel like we're not worthy. So, hello, my people who feel imposter syndrome, it's because you're going against the grain of your purpose. If we're truly good at where we are, while we always can improve, we don't need to be perfect. There is this thing... "improve" is the wrong word. We are always... this is something that happens with Pilates instructors that I meet. You always are going to be learning. There's never a point that you're not learning, but there's a difference between chasing down every single person to go through their version of a program with, and also just learning from the body in front of you today. You know what I mean? Every time I teach a new person, a new client, I learn a new way of explaining something. Today we were doing OPC spring training, and this wonderful person asked a great question. I was like, "You know what, I've explained this before, but never to a person with that brand of equipment, with that years of experience, with that understanding of the exercise." So even I am learning something I already know in a different way so I can explain it. It's just... there's ways to learn and improve yourself without having to constantly feel like you've gotta sign up for this next thing, you know? So, anyways.Brad Crowell 20:21  Stay tuned, because how do we know what our purpose is, you know? How do we even know if we're going against the grain? Stick around, because we're going to talk about that in the Be It action items. Brad Crowell 20:32  But what I really wanted to talk about myself was grief, which is interesting because it was an interesting topic that y'all skipped over. You were talking about grieving, not just like a person who might no longer be with us, or obviously a pet or any of that, but even an experience that was supposed to happen, but it didn't, you know? And you were very excited about it, or you had a lot of effort and planning into it. I mean, we know we've been talking about opening a studio for a really long time, and we spent a lot of money, we spent a lot of time at the beginning of this year and last year—beginning of this year like really thinking, planning. I mean, I can't even tell you how many phone calls I made to the city, and I spent hours putting together a plan, a business plan for this. And then three months in, we decided to pause the whole thing because we realized that we were pretty much forcing it, you know, because there was one key thing that was holding us up that was like, "Wait a minute, how are we going to solve this problem?" It was kind of like one of those, "Well, we're gonna... we could... we'll make it work. We'll figure it out. It's gonna..." you know. All of a sudden I was like, "Why do we need to do that? We don't even need to do the studio. It's just gonna cause a lot of stress. And what we could be doing right now is opening a major problem for ourselves." So what we decided to do instead was solve the problem that we would be opening for ourselves first, but that's going to take time.Lesley Logan 22:01  Yeah.Brad Crowell 22:02  Right. So even though we spent this time putting this whole plan together and decided to hit pause, it's interesting because, okay, there's actually another path that is going to set us up for success in the future when we do bring that studio back around. However, it doesn't mean that you don't feel bummed about it. I drive by the location that we picked out, that I've talked with the landlord.Lesley Logan 22:26  I know.Brad Crowell 22:27  And the neighbors, and the city about, and a contractor about.Lesley Logan 22:30  And I envisioned the sign.Brad Crowell 22:32  100 times.Lesley Logan 22:33  I still don't think it's not going to be in that center. I just think it's not that unit. It's just that unit needed way too much money. Yeah, not the rent, but the build-out was like jaw-dropping. It honestly made the grief a little bit easier, I'm not gonna lie, because it was such a "fuck no," you know what I mean? Like, it was just like no fucking way. And so, I do understand there's grief because that's not happening today, and so we still drive by it every single time, but I also think this is where good reflection comes from, too. It's like, in reflecting, it's all out of our control—the parts that are the obstacles, yeah. So I go to bed knowing we did the best we could with what we had in the moment, and had we not had this other stupid bill come through that we're like, "That's a fuck no," we probably would have forced the salmon up the stream a little bit. I think so, because we definitely.Brad Crowell 23:34  Would have.Lesley Logan 23:34  Anyway, would have made it work, but it would have been a hard stress.Brad Crowell 23:38  More complicated than it needed to be. Yeah, but.Lesley Logan 23:40  I do think there is a way you have to grieve changes. We have Elevate members who are like, "I'm grieving the teacher I used to be," because they used to just narrate a Pilates class, for lack of a simple thing. And it's like, "Well, no, now you get to watch it, and you get to see what it is." Part of you is excited because you know better now and you have these more potential possibilities now, but also there was a time that it felt easier, right? And you're a different person when you're in this unknown space. So, like, I'm excited when we open that studio. I'm past the grief thing, but also sometimes I look back at that studio, it would have been really great if it was a Pilates on it already.Brad Crowell 24:19  Yeah, well, that's the thing. You know, you were talking about how grief doesn't really go away because you had built a mental pattern around a person or a thing or an experience that was supposed to happen. You had built that into your thinking, and what ends up happening over time is we think that way a little bit less. It doesn't mean we don't think about the thing, but the expectations that we had alter, they shift, right? And so, you know, what Adrian was talking about was someone, I think he was talking about someone who died, if I recall, and he said sometimes he just needs to embrace when that emotion comes up. He embraces it, he leans into it. He's like, "It's okay for me to feel this right now," and he encourages letting that emotion flow for multiple reasons. It's a testament to how someone or something impacted you, but also it's really important to feel those emotions. So.Lesley Logan 25:16  Yeah, it's hard. I don't know, it's like there's certain... you know, it's really interesting, like there's certain people, places, or things that you grieve in different ways. Our LA studio, I don't ever look back and have tears, like I'm sad with that studio, because it was the right thing to do to make the change, but I do miss having that cute little space.Brad Crowell 25:37  Yeah.Lesley Logan 25:37  You know, I miss it. Yeah, I think back of it fondly, not tears, like, "Oh, I don't have that place anymore," but like, "What a fun two years I had in that space." It was such a... like a treehouse, you know. So, grief doesn't always have to be devastating either, but you have to feel it. We have some great grief podcasts, by the way. Haven't had any recently, but the two that we had were so good: Kim Hamer and another woman... I want to say Kara, but I don't think that's what it was. She's like Coach Something, and they're both on grief. Kim Hamer has a wonderful book on 100 Acts of Love, and her episode about her husband and that grief was so interesting, and what she has done. She was so raw and wonderful and thoughtful. And then there was a woman before her in the episodes, and I'm just talking like as if it's going to come back to me, she actually, unfortunately, watched her husband die, and then she went through all this grief and she was like, "How come this is happening, and why am I not over it?" She literally became a grief coach.Brad Crowell 26:42  Yeah.Lesley Logan 26:42  I want to say it's Kara, but it's not.Brad Crowell 26:44  I have no idea.Lesley Logan 26:46  Anyways, our wonderful producers will figure it out, I'm sure. But you can just go into our catalog; it's definitely in the first 200 episodes. Good luck! Well, here's the thing: if you can find Kim Hamer, it's within two months of Kim Hamer that I remember. So, okay, we're gonna get into our Be It action items, and I can see Brad is going to Google that.Brad Crowell 27:05  Yeah, one was Krista St-Germain.Lesley Logan 27:08  That's the one.Brad Crowell 27:09  And the other was.Lesley Logan 27:12  Kim Hamer. Kim Hamer! So sorry, replace Hamer everywhere I said Scott. There you go.Brad Crowell 27:23  All right, stick around. We'll be right back. We're gonna dig into those Be It action items. Brad Crowell 27:29  All right. Well, welcome back. Let's talk about those Be It action items that we got from Adrian Starks. What bold, executable, intrinsic, or targeted action items can we take away from your combo, Adrian? It's weird to call him Starks. Starks, it sounds like he's like... like.Lesley Logan 27:48  Tony.Brad Crowell 27:49  Yeah, but I was thinking like a football player, like the way that you.Lesley Logan 27:52  I just want to go "Adrian," that's all.Brad Crowell 27:54  Starks redefines the word goal, and I've really loved this, y'all. He's so full of these quippy things that are so applicable, and this one really blew my mind. He said, "I love a goal, but I redefined it with the acronym of Get Out and Live, Get Out and Live." And I was like, "Wow, that's really great." I love that he views goals not as rigid markers but as triggers to move outside of one's comfort zone, scare yourself a little bit, and then break a rut. He suggests regularly asking yourself, what is actually going on here? What am I not happy about? What do I actually want? Specifically focusing on immediate desires rather than five-year plans, he recommends detoxing from social media for several days at a time to avoid the world of comparisons that definitely leads to self-doubt and imposter syndrome.Brad Crowell 28:51  Imposter syndrome, yeah, exactly.Lesley Logan 28:53  Comparison is the thief of joy.Brad Crowell 28:54  Comparison is the thief of joy. What about you?Lesley Logan 28:58  Well, he said your purpose in life is not something you find, it's something that you do, and it's going to change. It's going to evolve with time, and I couldn't agree more. It's so funny. Recently, I posted pictures of myself as a brand new Pilates instructor. I actually wrote a whole series called Outgrowing Yourself, and it's either already come out or it's coming up. No idea. I think it already came out, outgrowing your old version of yourself. And it's so funny, because I don't look back at her going, "Oh my god." I mean, when I said, "Oh my god, I look so young..."Brad Crowell 29:27  You look like a child.Lesley Logan 29:28  I look like a child. I was 25, but I think about what her goals as a new teacher were to where I am right now, and I can say looking back I never have thought, "Oh my god, I'm no longer living my purpose," because my purpose has evolved as a teacher. Because I've evolved in the more that I know, and the people that I teach, and the things that I'm drawn to. There's things that people like, "Don't you want to do this?" and it's like, "No, that's a no, I don't." And even right now people like, "Oh, what about next year?" I'm like, "I think I'm staying home a lot, actually a significant amount of time. I'm staying home." And they're like, "Oh, really?" And it's like, "Yeah, because if you do take the time to get to know yourself, and you do stay aligned with what you want, and you do stay aligned with your purpose, your life has to evolve." And then, because that evolves, and your purpose evolves, I'm like, "My life has to reflect what I'm doing, and then what I'm doing then takes me to my next thing, which means my life has to reflect what I'm doing, and so..."Brad Crowell 30:26  I agree with you on this, but also let's go back to his statement, because I think I remember trying to figure out, like, what am I going to do with my life, or what's my purpose? And we all know that it's important to have purpose in our lives, but I also think a testament to this is the conversations that I've had recently with my parents, who just retired.Lesley Logan 30:51  Yeah.Brad Crowell 30:51  Right. And then the interview that we had with the retirement coach, whose name I'm not recalling, but it was in the last 100 episodes. Lesley Logan 31:01  Definitely. It was definitely, was it this year?Brad Crowell 31:04  But the point is that we think purpose is just going to find us, and we're gonna be like, "Oh my god, that's what I'm here for, that's the thing," right? Instead, what clearly seems actionable is purpose is something that we are out there doing, and whether or not we chose to do it, we're still out there doing it. I mean, I think about my parents with their job, and the thing that was keeping my dad focused on the job was the job. Ultimately, if you step back and look at that, it's not necessarily like whatever... I don't even know what the projects were that he was working on.Lesley Logan 31:45  Ever.Brad Crowell 31:46  Yeah, but the point... I mean, I wasn't intimately involved in the company they work for, so I don't actually understand all the nuance of the things, but he built that purpose over a career of 42 or 43 years, and then now all of a sudden he's thinking about ending it. It doesn't matter how mundane the job is, he's, "Oh, what am I going to do with myself after this? I'm not sure, I don't know," you know. And so that's where we find ourselves unwilling to make a change as well, but then you have... that's like.Lesley Logan 32:16  No, I want to argue with you a little bit, and I'm glad your dad doesn't listen to this podcast. I feel like he did what a lot of people his age did, which is like, "This is my job," and that job became the purpose. Yeah.Brad Crowell 32:31  But that's the point of what Adrian said.Lesley Logan 32:33  But I don't think so, because I think it goes to that saying: if you don't have goals, someone will make their goals your goal, and so I feel like.Brad Crowell 32:43  Your purpose can be inadvertent. Yeah, if you don't take control of what you do, then your purpose will be defined for you, or it can accidentally become your purpose. Yes.Lesley Logan 32:53  And if you don't like it, then you're the person going, "Why is my purpose just to do this project for this many years?" Where I think it's important is this is where self-reflection is so important, because when you self-reflect, you are aware of when you are outgrowing something, or you are being called into something. I don't know if we had a conversation with Adrian, but I definitely had a conversation, and I wrote a newsletter on it, is that a lot of people in the Pilates industry, like, "I need to figure out what my space is in this industry," and it's like, never do that, don't do that. Because no one that you admire ever sat and goes, "What is my little circle in this industry?" No, they went out and carved their path, they created their thing. There'll be an episode coming out that hasn't already with me on Balanced Body's podcast, where they're like, "You carved out this thing." I'm like, I had to, I had to create the thing that I needed. Some of you are already living your purpose, but you actually are looking at other people and going, "I need to look like them," and you haven't taken the time to reflect back, going, "Actually, the thing that I'm doing is the thing that's my purpose, and it's helping these people. And so now that I'm aware of that, I amplify that." Because you're out there amplifying and doing it, it will evolve, because you will continue to hone in and understand and be curious, and change things. So either it inadvertently finds you, and you're doing someone else's purpose, and they'll be grateful, or you discover what it is. But if you look inside.Brad Crowell 34:20  But that's... yeah, it goes... you were both talking about self-reflection, but it goes back to, you know, your purpose in life is not something you find, it's something that you do.Lesley Logan 34:29  Yes.Brad Crowell 34:30  And it is also... it's a change and evolve over time.Lesley Logan 34:33  It's kind of like those movies where the person goes out in seek of what their purpose is, but really their purpose was there all the time, but they weren't taking the time to see that it was there. Go self-reflect anyways. Anything else, Brad?Brad Crowell 34:47  Yeah. He said with purpose you can navigate and make adjustments, right? And he talked about figuring out what actions match the frequency and energy of where you're at right now.Lesley Logan 34:57  Yeah, that's true. That's great.Brad Crowell 34:59  Yeah, I mean, we'll just leave it... we'll just leave that there. Go back and listen, because...Lesley Logan 35:04  Adrian is great.Brad Crowell 35:05  Yeah, he's great.Lesley Logan 35:05  And I, by the way.Brad Crowell 35:06  He does voice acting. How cool.Lesley Logan 35:08  Well, let's listen to his voice.Brad Crowell 35:09  Yeah, it's amazing.Lesley Logan 35:10  Honestly, like, he should really write sleepy stories, like those sleep stories. I would listen every day.Brad Crowell 35:16  Yeah.Lesley Logan 35:17  I also would even listen to him share bad news with that voice, because it's just like, you know, like the BBC type, where it's just matter-of-fact, you know what I mean? Like, I think I could be like, "Okay, well, we're not all gonna die, so there we go." Adrian, thanks for being you. Thanks for being back. You guys, I'm Lesley Logan.Brad Crowell 35:34  And I'm Brad Crowell.Lesley Logan 35:35  Share our episodes with a friend who needs to figure out what their purpose is, and then leave a review. Yes, and then send in your win, because you're someone who likes this podcast, or someone likes a checklist, and I just gave you three things that are easy to do, easy to check off. You're gonna feel super successful in your day, so then you can go Be It Till You See It.Brad Crowell 35:52  Bye for now.Lesley Logan 35:53  That's all I got for this episode of the Be It Till You See It Podcast. One thing that would help both myself and future listeners is for you to rate the show and leave a review and follow or subscribe for free wherever you listen to your podcast. Also, make sure to introduce yourself over at the Be It Pod on Instagram. I would love to know more about you. Share this episode with whoever you think needs to hear it. Help us and others Be It Till You See It. Have an awesome day. Be It Till You See It is a production of The Bloom Podcast Network. If you want to leave us a message or a question that we might read on another episode, you can text us at +1-310-905-5534 or send a DM on Instagram @BeItPod. Brad Crowell 36:36  It's written, filmed, and recorded by your host, Lesley Logan, and me, Brad Crowell.Lesley Logan 36:41  It is transcribed, produced, and edited by the epic team @desenio.co.Brad Crowell 36:45  Our theme music is by Ali at Apex Production Music, and our branding by designer and artist Gianfranco Chofi.Lesley Logan 36:52  Special thanks to Melissa Solomon for creating our visuals,Brad Crowell 36:56  Also to Angelina Herrico for adding all of our content to our website, and finally to Meredith Root for keeping us all on point and on time.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ever felt that urge to take total control, only to realize it throttled your team's growth and your own sanity?Claudine Ripert, COO and co-founder of Critical Control, and COO Alliance member, joins this fierce, truth-telling conversation about leading a fast-scaling restoration business through chaos, disaster, and family dynamics.You'll hear what it really takes to balance everyday emergencies with unplanned catastrophe, all while steering a company with your own son as CEO. Expect real talk on delegation, brutal lessons learned, what women face in construction, and the psychological traps that kill momentum.Miss this episode, and you risk driving your business into burnout, not breakthrough. Listen now for raw, exclusive wisdom you won't find in glossy leadership books—only from those who have lived it and bled for it.Timestamped Highlights06:12 – The real chaos of disaster recovery nobody tells you10:05 – Why chasing growth can sabotage your core business overnight14:05 – The unexpected curse of working with family17:00 – The radical communication exercise that finally changed everything22:29 – Brutal truths about enabling and hiring for potential27:15 – The moment Claudine Ripert stopped being a control freak30:06 – The shift from “majoring in the minors” to critical thinking41:46 – Why the right broker referral beats insurance programs every timeAbout the GuestClaudine Ripert is the COO and cofounder of Critical Control Restoration, and COO Alliance member, leading regional disaster recovery operations in California with a national footprint during major catastrophes. Known for scaling her family business through intense market disruption and emotional upheaval, she blends operational rigor with human vulnerability that few in her industry will discuss.

Claudine Ripert is the Chief Operating Officer of Critical Control Restoration, where she works alongside executive teams during high-pressure operational disruptions such as fires, floods, and major system failures. She helps leaders maintain clarity, authority, and momentum when normal processes break down, protecting productivity, revenue, and team alignment when it matters most. Claudine brings practical, execution-driven insights on how disciplined leadership and strong systems prevent small incidents from becoming prolonged crises.

C dans l'air l'invité du 2 mars 2026 avec Jean-Maurice Ripert, ancien ambassadeur de France en Russie et en Chine, ancien secrétaire général adjoint de l'ONU.La tension est loin de retomber au Moyen-Orient, au troisième jour de la guerre menée par Israël et les Etats-Unis contre l'Iran. Plus de 2.000 sites ont été bombardés en deux jours, selon un responsable de l'administration cité par le « New York Times ». « Les opérations de combat battent leur plein et elles se poursuivront jusqu'à ce que tous nos objectifs soient accomplis », a assuré Donald Trump. Les craintes d'une extension du conflit se concrétisent un peu plus ce lundi. Des échanges de tirs ont eu lieu entre Israël et le Liban, Tel-Aviv ripostant à des tirs lancés par le Hezbollah, allié historique du régime des mollahs. L'Europe va renforcer sa présence en mer Rouge avec deux navires français, alors que "près de 400.000 Français résidents ou de passage" sont présents dans la douzaine de pays du Moyen-Orient concernés par les frappes iraniennes en réponse à l'attaque israélo-américaine, a indiqué lundi le ministre des Affaires étrangères.

"Diplomatie de combats : mémoires" aux éditions Presses de la Cité Perrin. Entretien avec Jean Petaux.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

**If you'd like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2007The BanterThe Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark's brush with the great Julia Child. The ConversationThe Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving to guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”) The Inside TrackThe Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.BioEric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications. Chef Ripert has authored many books including The New York Times Best Sellers Seafood Simple: A Cookbook and Vegetable Simple: A Cookbook. His first television show Avec Eric garnered Daytime Emmys and James Beard Foundation Best Show Award. InfoLe Bernardinhttps://www.le-bernardin.com/Eric Ripert's websitehttps://www.ericripert.com/Avec Eric (TV show)https://www.aveceric.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

Please see full transcript of the episode hereEpisode Summary & Sponsors:We are kicking Season 3 off with a venerable titan in the culinary industry, a New York Times 4 star and 3 star Michelin chef, Hamptons resident Eric Ripert whose restaurant Le Bernardin was just named number one worldwide.I got the amazing opportunity for a one on one exclusive interview to talk to Eric while he was traveling on tour for his new book seafood simple, the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving play in his life, living in the Hamptons, his favorite farm stand finds and restaurants out east and the essentials every kitchen must have.Thanks to our sponsors:The William Johnston FoundationUS BankWineaccess.com (Instagram: @wineaccess)Fultonfishmarket.com (Instagram: @fultonfishmarket)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood. FultonFishMarket.com is the e-commerce shop for  New York City's iconic Fulton Fish Market—the largest in the western hemisphere. As you'll hear in this episode, Fulton Fish Market has been trusted by top chefs for over 200 years.From salmon to caviar, FultonFishMarket.com is your go-to destination for world-class seafood delivery. Visit www.Fultonfishmarket.com to get 20% off your first order - Use code HAMPTONSThis episode is also brought to you by Wine Access, the official partner and wine provider of The Michelin Guide. Wineaccess.com is the best online shop for expertly curated wines and exclusive subscriptions such as The Michelin Guide Wine Club—where each shipment includes a selection of the finest wines curated by summelyays  from Michelin-starred restaurants.Make Wineaccess.com your direct line to wines typically reserved for winery mailing lists and Michelin-starred restaurants—delivered direct to your door. Visit wineaccess.com/cookalong to get 20% off your first order. Full Transcript of Episode:Host (00:09):Welcome back to Made in the Hamptons for the season three premiere. I'm your host, Jill Lawrence, and it's so nice to finally be back here with you. We have some amazing guests this season and are kicking things off with a venerable titan in the culinary industry, a New York Times four-star and three-star Michelin Chef Hampton's resident Eric Ripert, whose restaurant Le Bernardin was just named number one worldwide.  I got the amazing opportunity for a one-on-one exclusive interview to talk to Eric while he was traveling on tour for his new book, seafood Simple. We talked about the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving plays in his life, living in the Hamptons, his favorite farm stand, finds and restaurants out east, and the essentials every kitchen must have. But before we get to the interview, I want to share two amazing offers from our sponsors just in time for the holidays.(01:08)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood fulton fish market.com is the e-Commerce Shop for New York City's iconic Fulton Fish Market, the largest in the Western hemisphere as you'll hear in this episode. Fulton Fish Market has been trusted by top chefs for over 200 years from salmon to caviar, fulton fish market.com is your go-to destination for world-class seafood delivery. Visit www.fultonfishmarket.com to get 20% off your first order and use Code: Hamptons. This episode is also brought to you by Wine Access, the official partner and wine provider of the Michelin Guide Wine access.com is the best online shop for expertly curated wines and exclusive subscriptions such as the Michelin Guide Wine Club where each shipment includes a selection of the finest wines curated by sommelier from Michelin starred restaurants. Make wine access.com. Your direct line to wines typically reserved for the winery, mailing lists and Michelin starred restaurants delivered directly to your door. Visit wine access.com/cook along to get 20% off your first order. That's wine access.com/cookalongNow onto my delightful conversation with restaurateur Chef Eric Ripert.Host (02:47):Thank you so much for joining me.Ripert:It's my pleasure really.Host (02:51):I wanted to talk about Seafood Simple and just tell me a little bit about your inspiration for the book and the reason fish became integral part of your work as a chef.Ripert (03:01):So from a very young age in all the kitchen where I work, I was always assigned to the fish station and therefore I started to develop a certain expertise about it and knowledge. And when I started in 1991, there I was already very familiar with all preparations of seafood, seafood, restaurant. It really was meant to be. Also, the reason I created this book after so many years is because I want to help a lot of the people who are intimidated by cooking fish or seafood. It's not very difficult. You just need to have a good guidance and then if you follow what we are giving you as advice in a book, it'll be easy to successfully and make family of friends happy.Host (03:56):I prepared for this interview by making the halibut casserole from your book and was delightfully surprised with how easy it was to make and it used such simple ingredients. Why are most people intimidated to cook fish, do you think?Ripert  (04:12):I believe that everybody has a bad experience and I suspect that people who have the bad experience add fish that was not necessarily the fresher, and if you don't have fresh fish to begin with, then very difficult to have a good dish at the end, even if you're extremely good at cooking. We give a book a lot of tips to when you are going shopping to recognize when the fish is very fresh and really at the end of the day, one thing is very important is never smell like fish. Never. When it's fishy or when it's a bad odor, it means that it's already old and no matter what you're going to do, you're not going to succeed at your house going to, your guests will be not enjoying because it's too fishy. You may even have some challenges because when the fish is not very fresh, it's not firm and sometimes when you cook it, it breaks in a pan. That's why I believe people intimidated by.Host (05:24): And so what's the best tip for buying fish?Ripert (05:28):Well, depending where you are in Hampton, in New York, on the east coast and on both coast, that's actually, we have a lot of fishermen that bring seafood to the stores and supermarket that is of very high quality. And I think creating a relationship with the fishmonger or trusting the fishmonger, and again, when you go to the store, if you buy whole fish, the eyes of the should be very bright, should be bright as well. If you look at the should be very red, the flesh very quickly the sign of fresh. And again, it should never smell bad in that store or the product should never smell bad. Now if you buy the fish in, which is very often the case, the flesh of the fish should be kind of translucent, not kind like opaque, beige, if it has some yellow or gray colors, if the blood vessels are very dark, do not buy that fish.Host (06:32): Oh, interesting.Ripert (06:33):I'm Yeah. The figure of fish or even scallops should have a nice flesh and should also have a nice shape they shouldn't be like. So yes, that's very important. And again, in the book, not only we give you from buying, but we teach you up the season and we take you by the end from the very beginning until the very end and you again trust us in it's guaranteed success.Host (07:05): And I can vouch for that because the halibut that I made was so wonderful and tasty. There was none left over. But if there was, what's the best way to store fish after cooking it?Ripert (07:18): When you cook fish, it's very difficult to make the fish as good again when the fish is not cooked, of course it's easy to store and you should never keep it too long in your fridge. It should stay less than 24 hours. It should be a very cold part of the fridge and if you can have some ice or ice pack, but when the fish is cooked finishes,Host (07:45): Which is easy to do because your recipes are so delicious.Ripert (07:48): Thank you.Host (07:49): I wanted to ask you about farm raise versus wild caught fish. How important should this be to the consumer and more importantly, the taste of it?Ripert (08:00): Today we can start to find some good farm fish from farms that are good and that are not necessarily polluting the land or the water around them. The farm raised fish never test as good as wild. I always recommend to buy wild, but of course sustainability is very important.Host (08:23): I wanted to talk just steering away from fish for a couple minutes meditation with you because you've spoken a lot about the importance of this practice. At what point did it start for you and how has it changed your perspective on life, either professionally or personally or maybe both?Ripert (08:42): It's an exercise, but it's not necessarily religion, meditation, exercise that be in because your mind has always the desire to or think about the future and your mind very rarely in the present. And being in a lot of advantage of a lot of focus on what you supposed to do right now instead of being distracted. And if you think about it for one minute or two or you do a test on yourself and you say, okay, for one minute I'm going to try to stop thinking about the future and each time I think about the future I'm going to come. You realize that in one minute your mind goes in a lot of different place. The meditation is about again, being in control of your mind and not the control. So that's exercise daily, very helpful to again, be in the presence in your life and at work. Now I apply meditation also because I practice Buddhism. For me, guided meditation that obviously religious, but again, you can practice meditation without a belief. It can be a secular exercise that is good for yourself and your mind.Host (10:18): Yeah, I started guided meditation about five years ago and it was a skill I felt I had to really learn to allow my mind to just stop, if you will. And it took some time to get there, but once I did…Ripert (10:33): Yes, it takes a long time, of course, like everything else, right? If you go to the store and you want to have a body that is muscular and in good shape, it's going to take you many and years of practice and going to the gym and exercise, and it's exactly the same with meditation for the, it takes a lot of practice and the beginning, nothing is easy. The beginning it's difficult, but repeating the same exercise days after day, you definitely create certainly a certain pleasure. I'm great mornings when I meditate and if I cannot meditate, it's something that I'm missing.Host (11:20): Yes, the days are off a little bit when you can't. I wanted to ask you a little bit about the Hamptons. What drew you to the Hamptons?Ripert (11:27): The Hamptons are beautiful, as we all know. It's a very special place where you have the water, you have the forest, have the, and the late nineties, after coming to the and staying with, I had have a house and I'm enjoying it all year long in the summer, of course spending more time than in the winter. But every season in Hampton is magical. One of the best places in the world where everything is beautiful.Host (12:08): What are some of your favorite local ingredients to cook with out there? Ripert (12:11): It's all seasonal, of course, but I go to the farm stand and I look what they have and what it's coming from their farm, and it can be delicious salad, even buy flowers, they have incredible tomatoes, all of that inspire me, but I have to go to the farm and check and for myself and then go refine and flavor. Host (12:48): That's my favorite season is in June when the asparagus comes.Ripert (12:52): Yeah.Host (12:53): Do you have a favorite place to dine out in the Hamptons when you're not cooking at home?Speaker 3 (12:57): Oh my God, I have so many. So many I like and I like The Beacon in Sag Harbor because of the sunset, sunset at night, Host (13:09): And they do good fish there.Ripert (13:11): They have very good fish there. And bell and anchor is open. All is very close to my house. It's not even five minutes away. Host (13:20): You've done quite a bit of work with City Harvest. Tell us a little bit about their mission with food and what participation with the organization has meant to you.Speaker 3 (13:32): Is the oldest and biggest food rescue organization in the world. Food rescue means it's food that will go to waste that time fresh and instead of being wasted, rescued, and then that either way and shelter throughout the New York boroughs the food are very important because a lot of people cannot cook for some reason for their family. And they go there and they have some meals that are being prepared with during the day. So it's two tractor trailers to go far away to pick up some food. And this year, we'll deliver almost 90 million pounds of foodHost (14:52): Right. And as a restaurateur, I'm sure you realize how much food goes to waste, so that might have more meaning to you as to why city harvest is important.Ripert (15:03): Yes, of course. We see that, and it's an interesting statistic in America, 40% of the food is being wasted. When you look at all the food being produced, percent goes to waste. It's a statistic for the country. Restaurants are also leftover food that through the restaurant as well, and they go through the supermarket, but also we don't buy actually donations. We also source from a lot of the farmers and big companies. Companies and many big companies. Food.Host (15:47): That's amazing. I didn't realize so many corporations were involved too.Ripert (15:51): Yeah, a lot of big corporations are involved by excess food. Sometimes if it's in a can shelf, sometimes the can has a little problem with the or, it's not perfect and therefore they cannot sell it. And it goes to markets of bananas sometimes that are too ripe but they're perfectly fine. They're the ones that you want to eat right now. But for the market is a problem because they like to have green bananas, but longer on a shelf. Again, those vegetables and products and serve immediate, that need to have food on the table. I bring a lot of attention to, I help as much as I can, raise money, raise attention. It's a big job that I enjoy very much.Host (16:43): So most people know you as a restaurateur, a TV personality, and an author. How would you define yourself?Ripert (16:52): I define myself as someone like everybody has. I'm trying to do the right thing. I think  I'm a good citizen trying to make a difference in my community. I'm trying to be a good family person, a good family member. I'm trying to be a good chef, a good boss in my company. I try to inspire people and I try to create happiness around myself, be happy myself to all of us, right? We all try to be happy. What I make sure is that by creating happiness for myself, I create it for all this.Host (17:34): Oh, that's wonderful. And given all your professional accomplishments throughout a long career, if you could name this chapter of your life, what would it be? Ripert (17:45): Well, if myself, if I look at myself in the mirror, I have a lot of white hair, actually. My head is covered with white hair. I think it's time at my age to be a mentor. So therefore, I'm a mentor of the team that work with me and I bring all the wisdom that I have accumulated in life at work, but also with my family and my son. And I try to share again, all the benefits that I accumulated and to success during all those years, until today.Host (18:25): When you get to a certain point in life professionally and personally, that you've gone through the victories and the challenges that maybe could help someone along the way. Ripert (18:35): Yes, Actually even challenges during this time is when you learn lessons that are the most helpful and meaningful when everything is easy and when you have a lot of success and you learn less. But of course we don't want to have challenges. We all want to have success, but life is not like that. As you know, at the end we learn from both.Host (18:57): What advice would you give to a young person who wants to become a chef or work as a restaurateur?Ripert (19:05): I would give the advice of trying to go to a culinary school if you have the budget, because of course it's, and it's a commitment. What I like about going to culinary school is that you have a lot of information in a timely manner. Of course, you can go work in a restaurant, but it's going to take a long time for you to have all the information school, but before you make the commitment of going the culinary school, I think it's to spend couple of days here and there in a restaurant, if you're interested, the kitchen or the dining room to spend time and see how it works and what is the dynamic in a kitchen, what is the dynamic in the dining room? And make sure that before you make a decision of investing in a school or going straight up to a restaurant, that you have the passion and that that'll make the right choice and not change after six months or a year and go in another food.Host (20:07): And what are the five most important cooking tools every kitchen should have!Ripert (20:11):  Well, you must have a good stove and oven because you don't have the right equipment, difficult to bake or to cook when we don't have the energy that needed. Pot pans of quality are very important because if not with the heat, they're going to change the shape and they will not be flat any longer. And then it's difficult to quality essential. I don't think you can do good cooking, cutting board, very good cutting board, extremely clean because you cutting a lot from the cutting board and they have to be in condition. A good fridge is important because you can preserve your food there and it's one of those pieces of equipment that is essential in the kitchen. So I think we look at the fridge, the stove, the knives , the cutting board and the pots. With all that, then you can be assure that you have the complete kitchen.Host (21:25): Well, I just wanted to thank you so much for your time. I know that you're really busy on your book tour and running the restaurant and everything else that you do. So thank you so much for joining us and for answering all these questions!

Dans ce deuxième chapitre consacré au centenaire de la Turquie, nous accueillons Jean-Maurice Ripert, ancien ambassadeur et chef de la délégation de l'Union européenne en Turquie. Le diplomate, amoureux d'Istanbul, nous offre un panorama mitigé de la situation actuelle où le pire et le meilleur se côtoient."Le vieux monde se meurt, le nouveau monde tarde à apparaître et dans ce clair-obscur surgissent les monstres", disait Antonio Gramsci. Dans notre monde globalisé, au sortir de la guerre froide, ces monstres oubliés ont un nom : Le retour des empires. Un podcast du magazine Marianne, présenté par Stéphane Aubouard.Le magazine Marianne est en kiosques et en ligne chaque jeudi."Le goût de la vérité n'empêche pas de prendre parti". Albert CamusMarianne TV : https://tv.marianne.net/Marianne.net : https://www.marianne.net/ Production CMI France - Marianne © Septembre 2023 - Make Some Noise Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

It's a bit of a joke, but there are circumstances in which the renowned French chef would allow ketchup on fish. Éric Ripert joins Matt Galloway to share the stories behind his new cookbook Seafood Simple, which guides you from the fish counter to the frying pan — including his humble origin story. (When Ripert was starting out, becoming a chef was for “anti-social” kids with bad grades.) Plus, he gives us a chef's reality check on the hit TV show The Bear. (Accurate? “Not.”)

Donny is joined by chef and author, Eric Ripert. Ripert, whose restaurant, Le Bernardin, has been ranked among the best restaurants in the world, sits down for an in-depth discussion about the restaurant world, his cookbook “Seafood Simple: A Cookbook”, and the proper way to select a piece of fish. Additionally, Ripert dives into how he felt he needed to change his ways to inspire people in the kitchen and his friendship with the late Anthony Bourdain.See omnystudio.com/listener for privacy information.

In what ways is procrastitivity useful ... or not? This week, Aaron, Joey, and Jess talk about procrastination styles, Maya Angelou, procrastavoidance, urgency, anxiety, and Éric Ripert. They don't talk about The Soul of an Octopus. references Joey is a baboon "Maya Angelou: How I Write" The Eisenhower Matrix Urge incontinence Baldur's Gate 3 Final Fantasy XVI Éric Ripert 

If you want more information on the restaurants mentioned in this week's episode, click on the links below:  Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson:  Claud - European-style wine bar located in East Village that was recently rated in the New York Time's  Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village  BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook

Stay calm and…just act like Eric Ripert. Young cooks, are you listening? Ripert, a celebrated chef and TV personality, is a balancing force. We talk about how he keeps the exquisite (and massive) Le Bernardin empire running, day after day. We talk about recruiting talent, and he's also just a really good interview, as we find out in his return to the show. And we also discuss his meals at Noma, and his love of Korean food and culture—from the late-night partying to the vegetarian temple style of cooking that aligns with the Buddhist religion that's so important to the chef. He loves it all, and we remember a trip we took together to Seoul a couple years ago.MORE FROM ERIC RIPERT:Eric Ripert Is Cooking Through It [TASTE]Le Bernardin Holds On to Its Craft (and Its Four Stars) [NYT]L' Ami Pierre [official]FOLLOW, FOLLOW, FOLLOW:instagram.com/ericripertinstagram.com/mattrodbardinstagram.com/taste

As the New York restaurant Le Bernardin celebrates its 50th anniversary this year, chef Eric Ripert humbly reflects on his three-plus decades there. Over this time, he has brought his artistic vision fully to life, subtly evolving it season to season and year to year, creating an exquisite experience for those guests lucky enough to sit in the dining room of a restaurant that has managed to maintain its four-star rating from The New York Times since shortly after its stateside opening in 1987 (it started in Paris, in 1972). Le Bernardin has also kept up its three-Michelin-star status. This year, Ripert himself was honored by Michelin with its mentor chef award.The author of a best-selling memoir and of several cookbooks, Ripert has also been a guest judge on Top Chef, appeared on several episodes of the late Anthony Bourdain's No Reservations and Parts Unknown (the two were very close friends), and was the host of his own show, Avec Eric, on PBS. Careful to nourish a particular style in the kitchen that emphasizes a fastidious attention to detail, sharing knowledge, and leading in a compassionate way, Ripert credits his practice of Buddhism for helping shape his open-armed approach to life and work.On this episode of Time Sensitive, Ripert talks with Spencer about his cool-headed leadership style, his meticulous ways of managing time and technique in the kitchen, and the enduring influence of his mother's culinary wonders.Special thanks to our Season 6 sponsor, L'ÉCOLE, School of Jewelry Arts.Show notes:Eric RipertLe Bernardin 05:06Maguy Le Coze 05:53Gilbert Le Coze 10:0432 Yolks: From My Mother's Table to Working the Line 25:34Vegetable Simple: A Cookbook 41:51Anthony Bourdain 49:37

Top Chef ends its Houston season by crowning a winner, and Ripert has a stalker. This week's bonus is a trailer breakdown of Real Housewives Ultimate Girls Trip: Ex Wives Club Find all of our premium bonuses and video recaps at Patreon.com/watchwhatcrappens. 

In the second of the three part podcast, CHEF Radio Live!, Chef Jenn Carroll joins Eli on stage to discuss her latest venture where she brings exciting and meaningful events to life with her company, Carroll Couture Cuisine, as well as all the amazing online work that she's doing to teach aspiring chefs and home cooks different recipes and techniques. They dive into her history working with such great chefs as Eric Ripert of Le Bernadin, the three Michelin starred temple of seafood in NYC, where she began training at a young age and where she impressed Chef Ripert so much that he sent her down to open is Philadelphia restaurant, Ten Arts in the mid-2000s.  You ever wonder what kind of tree Jen would be if she was one? Well listen in and find out!

Okan Kizilbayir has been the chef de cuisine of Salt at the Ritz-Carlton Amelia Island in Florida for almost a year now, but he has been cooking with seafood for decades. Originally from Istanbul, Turkey, from a family of cooks, he grew up on great fish and shellfish from the Mediterranean as well as the Black Sea. Not long after culinary school in Turkey he ended up getting hired at a Ritz-Carlton hotel in Washington, D.C., and then went on to work at Blue at the Ritz-Carlton, where he came under the mentorship of Eric Ripert. After nine years on Grand Cayman, Kizilbayir ended up moving to the New York City area to work at Ripert’s flagship restaurant, Le Bernardin. Now he is using his knowledge and connections from there in his current job, as well as befriending new suppliers in the South. He recently discussed his approach to sourcing and preparing seafood, from caviar to sea bass, including cooking fish with beeswax. He also discussed Salt’s special Hook, Line & Supper meal, which includes a fishing expedition as well as dinner for $2,000 per couple.

Eric Ripert is chef and part-owner of one of New York's flagship fine-dining establishments, Le Bernardin.  For three decades with Ripert at the helm, Le Bernardin has ranked at the top of the world's best restaurant lists and holds three Michelin stars, the maximum available. Ripert is also the author of several cookbooks and a best-selling memoir – and was host of the Emmy-winning tv show “AVEC ERIC.” Ripert shares with Alec stories from his culinary training, how he maintains Le Bernardin's excellence, and the unmatched power of dessert.   See omnystudio.com/listener for privacy information.

Interview de Jean-Maurice Ripert, ancien ambassadeur de France en Russie.

Chaque jour, des invités opposent leur point de vue sur l'actualité politique. Ce jeudi, Jean-Maurice Ripert, Charlotte d'Ornellas et Louis Haushalter.

Chef Eric Ripert of the famed New York restaurant Le Bernardin doesn't just prepare food, he has a spiritual experience with it. Ripert tells host Marco Werman about how his Buddhist practice influences his cuisine. French winegrowers are feeling the impact of heat, drought, and other changes in weather patterns. The taste of water is often glazed over. But a growing group of professional water sommeliers is hoping to bring the world's attention to the different kinds of water. And, a columnist in The Washington Post met a firestorm of online protest this summer when he dismissed Indian cuisine by describing it as "based entirely on one spice." Every day, the reporters and producers at The World are hard at work providing you with relevant, fact-based and human-centered news from across the globe. From the initial pitch, to the chase, to interviews, to writing, to production, to broadcast, every story from The World requires careful input and touches from many different members of our nonprofit newsroom. The story you just read is available to read for free because thousands of listeners and readers like you generously support our nonprofit newsroom. Become one of 515 donors to make your gift of $130, or pledge $11 monthly before Nov. 30, and you'll help us unlock a matching gift of $67,000. We need your help now more than ever — give today!

In this episode, host Geoffrey Zakarian speaks with world renowned chef Eric Ripert. From his early childhood buying fresh fruits and vegetables from markets along the French Riviera to his rapid ascension through the ranks of Paris' finest kitchens, they explore how Ripert developed his own taste and style – and what contentment looks like from the top.   Check out Eric Ripert's cookbook, “Vegetables Simple,” here: https://www.penguinrandomhouse.com/books/610571/vegetable-simple-a-cookbook-by-eric-ripert/ For more information on "Four Courses With Geoffrey Zakarian" follow Geoffrey on Instagram here: https://www.instagram.com/geoffreyzakarian" Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

On this week's episode of Parts Now Known, Ray and Ben talk about the buddy comedy episode that is Bourdain and Ripert traveling to Marseille France for the very first time. The guys chat about Marseille as a city, the three Michelin starred lunch at Le Petit Nice, the Pizza Truck scene, the picnic, the food, and why they're no giant corporate hotels before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). This episode is brought to you by Newsly. Visit https://newsly.me/ and use the promo code M0B2021 for a free month of a premium subscription to Newsly!

Don't miss today's episode with Eric Ripert, a legend in the global hospitality industry, a chef and a restaurant owner born in France. Ripert is known for being able to connect with the oceans, lakes and rivers. Listen to Ripert discuss his favorite cooking techniques when it comes to fish and the importance of sustainability in the culinary world.

This is my review of Roadrunner: A Film About Anthony Bourdain. It's a documentary film directed and produced by Morgan Neville. The film follows the life and career of Anthony Bourdain, who died by suicide on June 8, 2018 at the age of 61 while on location in France for his CNN show Parts Unknown. The documentary features interviews with David Chang and Éric Ripert, as well as members of the production crew from Parts Unknown. The title alludes to "Roadrunner", a song by The Modern Lovers, that appears in the film.It follows the life and career of celebrity chef Anthony Bourdain. The film had its world premiere at the Tribeca Film Festival on June 11, 2021, and was released in the United States on July 16, 2021 by Focus Features. It received critical acclaim, but it also garnered controversy over its use of artificial intelligence technology to reproduce Bourdain's voice for some audio clips. Listen to my thoughts and afterward, please share your opinions or questions. Also, I'm in pre-production of my 2nd feature film and it's mean the world to to me and the team if you checked out our crowdfund: https://igg.me/at/philsvitekfilm. RESOURCES/LINKS: -Autumn Into Fall - Bogota Film Crowdfund: https://igg.me/at/philsvitekfilm -Coach or Consultant Services: https://philsvitek.com/lets-work-together/ -Podcast Services: http://philsvitek.com/podcastservices -Patreon: https://www.patreon.com/philsvitek -Merchandise: https://shop.spreadshirt.com/phil-svitek---360-creative-coach/ -Instagram: http://instagram.com/philsvitek -Facebook: http://facebook.com/philippsvitek -Twitter: http://twitter.com/philsvitek -Master Mental Fortitude Book: http://mastermentalfortitude.com -Idyll Film: http://philsvitek.com/idyll -Elan, Elan Book: http://philsvitek.com/elan-elan -In Search of Sunrise Film: http://philsvitek.com/in-search-of-sunrise

@rolandsfoodcourt w| @gennaro.pecchia @paulofcharsky Hot Chefs Show! We @zoom into the incredible 3 star @michelinguide @lebernardinny @sohmbar to chat w| Master Chef @ericripert to dive into his newest cookbook

We revisit our conversation with renowned French chef Éric Ripert, who wants you to treat your vegetables with the respect they deserve. He talks about cooking with a light touch, and what he misses about his good friend Anthony Bourdain.

Renowned chef Éric Ripert learned to cook in France's top restaurants, where abusive behaviour was expected and endured. He tells us how Buddhism changed his own behaviour in the kitchen; how he misses his close friend Anthony Bourdain; and talks us through a recipe from his new book, Vegetable Simple.

Dave and Chris once again power up their state-of-the-art “supercomputer” (which sounds conspicuously like their producer Isaac Lee) to answer a variety of questions posed by its intelligent algorithm. Then, they bring in legendary chef Éric Ripert of Le Bernardin to discuss his illustrious career and impact, as well as the process of reopening his restaurant during the COVID-19 pandemic.

Càng gần đến ngày bầu cử tổng thống Mỹ, căng thẳng Mỹ - Trung càng tăng cường độ. Châu Âu ngày càng hoài nghi và tỏ ra cứng rắn hơn trước một chính sách ngoại giao « chiến lang » hung hăng từ Trung Quốc. Trong bối cảnh này, Bắc Kinh cùng lúc gởi hai quan chức ngoại giao cao cấp đến thăm một số nước châu Âu nhằm ngăn chận những chỉ trích về cách xử lý dịch Covid-19 và những hồ sơ nhậy cảm như Đài Loan, Hồng Kông hay Tân Cương. Đâu là những chính sách ngoại giao của Pháp và Liên Hiệp Châu Âu đối với Trung Quốc ? Dương Khiết Trì, lãnh đạo Ban Đối ngoại Trung ương đảng Cộng sản Trung Quốc, công du Hy Lạp và Tây Ban Nha. Ngoại trưởng Vương Nghị đến thăm Ý, Hà Lan, Na Uy, Pháp và Đức. Đáng ngạc nhiên là cả hai nhân vật quan trọng này không đặt chân đến một nước Đông – Trung Âu nào, những nước thành viên trong khuôn khổ 16+1. Và nhất là hai đặc sứ của Trung Quốc cũng không buồn ghé qua Bruxelles và không gặp một lãnh đạo nào của Liên Hiệp Châu Âu, kể cả ông Josep Borrell, đại diện ngành ngoại giao của Liên Hiệp. Pháp thiếu một chiến lược đối ngoại rõ ràng Tại Pháp, chuyến đi của ông Vương Nghị vừa kết thúc, tranh cãi đã dấy lên. Tấm ảnh tổng thống Macron tươi cười bên cạnh Vương Nghị khiến nhiều chuyên gia về Trung Quốc cảm thấy bất bình, cho rằng một bộ phận chính khách Pháp thiếu hiểu biết về bộ máy ngoại giao Trung Quốc. Ông Antoine Bondaz, chuyên gia về Trung Quốc, Quỹ Nghiên Cứu Chiến Lược (FRS) trên đài RFI giải thích rằng nguyên tắc đối đẳng trong quan hệ Pháp – Trung đã không được phía Bắc Kinh tôn trọng. « Tổng thống Pháp đã bốn lần liên tiếp đón ngoại trưởng Trung Quốc Vương Nghị từ năm 2017. Ngược lại, mỗi khi ngoại trưởng Pháp đến Bắc Kinh chưa bao giờ được tổng bí thư đảng Cộng sản Trung Quốc Tập Cận Bình tiếp cả và chỉ một lần duy nhất được ông Dương Khiết Trì tiếp đón. Xin nói rõ là ông Dương Khiết Trì là trưởng Ban Đối ngoại Trung ương đảng Cộng sản Trung Quốc, ủy viên Bộ Chính Trị. Trái với ông Vương Nghị, Dương Khiết Trì mới chính là nhân vật quan trọng nhất trong lĩnh vực ngoại giao. Người này chỉ đến thăm Hy Lạp và Tây Ban Nha nhưng lại không đến Pháp. Theo quan điểm của chúng tôi, ở đây thiếu sự đối đẳng. Đương nhiên đó là sự ʺcó qua có lạiʺ ở cấp cao. Điều đó không có nghĩa là không có đối thoại với Trung Quốc. Nước này là một đối tác không thể thiếu, điều này ai cũng công nhận, việc đối thoại với Trung Quốc là điều cần thiết. Ẩn sau đó có một câu hỏi : Phải chăng là đã đến lúc tại Pháp phải có một cuộc tranh luận thật sự về Trung Quốc, một cuộc tranh luận công khai, một cuộc thảo luận chính trị ? » Ông Gerard Araud, cựu đại sứ Pháp tại Hoa Kỳ, lưu ý nguyên tắc đối đẳng này chưa bao giờ được áp dụng trong quan hệ Pháp – Mỹ. Do vậy, cuộc tranh luận này chưa phải là điều thích hợp. Một quan điểm không mấy được ông Jean Maurice Ripert, cựu đại sứ Pháp tại Bắc Kinh, đồng tình. Việc tổng thống Pháp tiếp đón Vương Nghị một cách « có hệ thống » và thiếu sự « đối đẳng » là điều đáng lo ngại. « Đây chính là bằng chứng cho một thái độ của một nước có xu hướng bá quyền, về cách thức nước này nhìn nước Pháp. Câu hỏi đặt ra liệu chúng ta có nên chấp nhận hay không ? Bởi vì bà Merkel không tiếp Vương Nghị. Ông Giuseppe Conte, thủ tướng nước Ý cũng không tiếp Vương Nghị (…) Thế nên, việc liên tục đón ông Vương Nghị cần phải được tranh luận (…) Khó khăn trong mối tương quan lực lượng với một quốc gia như Trung Quốc đều phải được cân đong đo đếm như khi tôi là đại sứ tại Trung Quốc. Chính khi chúng ta tự đặt mình vào vị thế ʺnước yếuʺ, các biểu tượng, cử chỉ, mọi dấu hiệu đều được đánh giá, nhất là đối với người dân và công luận Trung Quốc. Thực tế là chúng ta đang tự đặt mình trong tình trạng ʺnhược tiểuʺ đối với Trung Quốc. Tôi không tin rằng chính trong thế này mà chúng ta phải nói chuyện với Trung Quốc ». Giới chuyên gia Pháp đặc biệt còn phê phán mạnh mẽ việc tổ chức cuộc gặp giữa ngoại trưởng Trung Quốc với ông Laurent Fabius, chủ tịch Hội Đồng Bảo Hiến. Nhà nghiên cứu Antoine Bondaz giải thích : « Mục tiêu chuyến công du 5 nước châu Âu của ông Vương Nghị không mang tính nội dung, chỉ có mục tiêu lễ tân. Do vậy các thông tin truyền đạt phải có cấu trúc, phải được suy nghĩ và soạn thảo kỹ. Chẳng hạn như hình ảnh cho thấy Vương Nghị gặp gỡ ông Laurent Fabius, cựu ngoại trưởng Pháp, và có một mối quan hệ cá nhân với Vương Nghị là một điểm tốt thôi. Nhưng việc ông Fabius có thể phát biểu với tư cách là chủ tịch Hội Đồng Bảo Hiến, cho rằng Trung Quốc và Pháp là những nước bảo vệ, bảo đảm cơ chế đa phương, các hệ thống quốc tế dĩ nhiên đã bị truyền thông Trung Quốc loan tải lại không chỉ để chỉ trích Hoa Kỳ mà còn trưng bày nước Pháp như là một đối tác quan trọng đi theo các chính sách của Trung Quốc. Ông Laurent Fabius, với tư cách là chủ tịch Hội Đồng Bảo Hiến, bảo đảm các cuộc bầu cử tự do công bằng, bảo vệ Hiến Pháp. Nghịch lý thay, mỉa mai thay, ông ấy lại gặp Vương Nghị và nhất là khi chúng ta đã thấy những gì xảy ra ở Hồng Kông, nhất là về bầu cử và còn nhiều chủ đề khác nữa. » Chuyên gia Antoine Bondaz, trả lời phỏng vấn tờ Challenges thẳng thừng nhận xét rằng chiến lược đối với Trung Quốc của chính phủ Pháp hiện nay là không rõ ràng và thiếu cấu trúc. Chính sách đối ngoại của Pháp với Trung Quốc còn trong một « tư duy hơi chút lãng mạn » ở thượng tầng Nhà nước. Paris sẵn sàng có những nhượng bộ về mặt hình thức với Bắc Kinh trong hy vọng đạt được chút nhượng bộ về nội dung. Nhưng đáng tiếc là những nỗ lực này của Pháp đã không mang lại những kết quả như mong muốn. Không những Trung Quốc không còn là một thị trường tràn đầy hy vọng cho các doanh nghiệp Pháp như cách nay vài năm, mà Trung Quốc giờ còn là mối đe dọa ngày càng lớn đến các lợi ích của nước Pháp. Một tiếng nói chung cho Liên Hiệp Châu Âu trước Trung Quốc ? Nhưng nếu nhìn rộng ra toàn khối Liên Hiệp Châu Âu, hầu hết giới chuyên gia Pháp đều đánh giá là có những cải thiện đáng kể trong cách ứng xử của Liên Hiệp Châu Âu đối với Trung Quốc. Vẫn theo nhà nghiên cứu Antoine Bondaz, thái độ của Bruxelles trong những thời gian gần đây có phần cứng rắn hơn với Bắc Kinh nhất là sau kỳ đại dịch Covid-19. « Ở đây rõ ràng là có một xu hướng cải thiện. Bởi vì có nhiều vấn đề trước đây chưa bao giờ được nhắc đến, giờ được đưa ra nói công khai. Chẳng hạn như việc lập một cơ chế giám sát đầu tư nước ngoài do Pháp, Ý, rồi Đức đề xuất nhằm theo dõi các hoạt động đầu tư không chỉ riêng đối với Trung Quốc. Rồi chúng ta còn thấy là trong những tháng qua, Liên Hiệp Châu Âu còn xem Trung Quốc như là một đối tác cạnh tranh và một đối thủ mang tính hệ thống. Đúng là có một sự thay đổi tại châu Âu, một cuộc tranh luận thực sự về Trung Quốc nhưng đương nhiên, việc có được một đồng thuận chung giữa 27 nước thành viên là điều không phải dễ, bởi vì lợi ích của Trung Quốc là làm sao tránh được một đồng thuận chung châu Âu. » Do vậy, theo giới quan sát, trong một chừng mực nào đó, chuyến Âu du của ông Vương Nghị lần này có thể xem như là một thất bại. Bắc Kinh không những không đạt được một bước đột phá quan trọng nào, mà còn vấp phải một sự phản đối tại những nước châu Âu nào ông ghé chân qua, trong nhiều hồ sơ lớn từ việc triển khai mạng 5G cho đến Biển Đông, đi qua cả hồ sơ Tân Cương, Hồng Kông và nhất là vấn đề nhân quyền. Đương nhiên, mục tiêu của Bắc Kinh qua chuyến công du châu Âu của các lãnh đạo ngành ngoại giao là còn nhằm phân ly quan hệ hợp tác giữa Liên Hiệp Châu Âu với Hoa Kỳ. Nhưng theo quan điểm của cựu đại sứ Pháp tại Mỹ, ông Gérard Araud, cũng trên đài RFI, trong bối cảnh đối đầu chiến lược Mỹ - Trung hiện nay, ngoài việc phải đoàn kết thống nhất, nỗ lực có một tiếng nói chung, châu Âu nên có một lập trường riêng của chính mình. « Tôi cho rằng việc Trung Quốc tìm cách chia rẽ mối quan hệ xuyên Đại Tây Dương cũng là lẽ thường tình. Bất kể là nước nào, nếu họ ở cương vị của Trung Quốc, đương nhiên cũng sẽ tìm cách chia rẽ những gì đối thủ trước mặt đang làm. Do vậy, không nên trông đợi điều gì khác từ Trung Quốc. Một điều chắc chắn là từ phía Hoa Kỳ, và điều này không hoàn toàn phụ thuộc vào kết quả bầu cử, vẫn có một mặt trận chung chống Trung Quốc. Hoa Kỳ luôn trong thế chuẩn bị ʺxông trậnʺ cho một trận đối đầu chiến lược chống Trung Quốc. Bất kể là Joe Biden hay Donald Trump, phương pháp có thể khác nhau, nhưng về mặt cơ bản vẫn giống nhau. (…) Do vậy, những gì châu Âu phải làm chính là phải có lập trường của mình. Bởi vì, nếu châu Âu không có một quan điểm riêng, châu Âu sẽ lại gặp rắc rối với Mỹ, họ sẽ đến gặp chúng ta và châu Âu sẽ lại bị chia rẽ : Nước này theo Mỹ, nước khác thì không… Do vậy, trong bất kỳ trường hợp nào, châu Âu phải xác định rõ một lập trường, một lập trường cơ bản với Trung Quốc, nghĩa là thiết lập một mối tương quan lực lượng với Trung Quốc và mối tương quan đó phải được lập dựa trên nền tảng các lợi ích của châu Âu. Bằng không, chúng ta có nguy cơ có một mối tương quan lực lượng trên cơ sở các lợi ích của Mỹ. » Về điểm này, ông Jean Marc Ripert, cựu đại sứ Pháp tại Bắc Kinh, nhấn mạnh rằng Liên Hiệp Châu Âu đã đánh giá thấp sức mạnh của mình. Ông nhắc lại rằng Liên Hiệp Châu Âu là một cường quốc kinh tế và thương mại. Tuy không đồng tình với cách thức đối xử của chính quyền Donald Trump, nhưng châu Âu chia sẻ cùng mối bận tâm của Mỹ về Trung Quốc : Đánh cắp công nghệ, vi phạm quyền sở hữu trí tuệ, không tôn trọng nguyên tắc đối đẳng, đóng cửa thị trường (trái với những tuyên bố của Bắc Kinh là bảo vệ chủ nghĩa đa phương)… Nhất là theo quan điểm của ông Ripert, Liên Hiệp Châu Âu nên khẳng định các giá trị rất riêng của mình trước một nước tự cho là cường quốc thứ hai thế giới nhưng không tôn trọng các quyền phổ quát của nhân loại. « Một điều cơ bản cần phải nói với Trung Quốc là chúng ta sẽ không thay đổi quan điểm của chúng ta trên phương diện nhân quyền. Quý vị có thể nói tất cả những gì quý vị muốn : Phát triển theo mô hình Trung Quốc, quyền của Trung Quốc, tính chất Trung Quốc… Quý vị có quyền nói như thế. Và chúng tôi cũng có quyền nói rằng chúng tôi không muốn những điều đó. Chúng tôi có quyền nói rằng chúng tôi công nhận quyền của người dân Hồng Kông, chúng ta nói rằng họ không muốn những điều trên, rằng người dân Đài Loan cũng không muốn điều đó, người Duy Ngô Nhĩ, người Tây Tạng và nhất là những ngày gần đây người dân vùng Nội Mông cũng không chấp nhận những điều trên. Họ cần phải mở mắt. Chúng ta biết tất cả những gì đang diễn ra tại Trung Quốc. » Câu hỏi đặt ra : Thái độ cứng rắn này của Liên Hiệp Châu Âu sẽ kéo dài được bao lâu ? Hai mươi bảy nước thành viên sẽ có cùng nhịp chèo đến chừng nào khi quyền lợi mỗi nước mỗi khác ? Mọi cặp mắt giờ đang trông chờ vào phản ứng của ông Tập Cận Bình, nhân thượng đỉnh Liên Hiệp Châu Âu và Trung Quốc bất thường qua video hội nghị vào ngày 14/09/2020.

David is joining us to talk about how augmented reality is making waves in retail, and how the pandemic has accelerated the adoption of the tech. But who is going to provide the equipment to take AR from the early adopters to mass appeal? What does the future hold? Interested and keen to find out more about Poplar Studio? https://www.poplar.studio

On the second half of the double drop Parts Now Known Podcast, Ben and Ray follow Bourdain and Ripert to Peru to hunt for all white cacao beans. The guys talk chocolate before marveling at the spread at Marissa's weekend gathering and touching on Lima, the Andes, the Amazon, ceviche, flounder, culantro, catfish, eating ants, poisonous yucca, how brooms are made, Bourdain's love for weird museums, street meat, Columbus the explorer, Cortez, the first chocolate factory opening in New England in 1765, the shaman scene, militia guarded toll roads, crossing a raging river on a leaky boat and floating barge, how chocolate is grown, the hiking scene to the trees, and if they made any money off the venture. Ray fills Ben in on why the shaman scene is even funnier when you know the backstory and they guys go through the categories before updating their episode rankings ahead of next weeks season one finale, Congo. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Cristina Serrano (@cristi_pasteleria) hace mucho abandonó la aspiración de ser chef. En su lugar, Cristina se define como cocinera. Empezó cocinando huevos verdes con jamón y lleva 10 años perfeccionando su receta de brownies. Entre muchas otras cosas, hablamos de química, de aprender por fuera de los contextos formales y de los personajes que habitan las cocinas de Bogotá. ¡Suscríbanse a Expertos de Sillón en su aplicación de podcasts favorita! Pueden seguirnos en @expertosdesillon en Instagram, @expertosillon en Twitter, o escribirnos a expertosdesillon@gmail.com REFERENCIAS: En esta conversación mencionamos a varias personas que han pasado su vida en cocinas (televisadas o no) y escrito sobre ellas. Aquí están sus nombres: Anthony Bourdain (y su libro Confesiones de un Chef); Paul Bocuse; Jamie Oliver; Massimo Bottura; Christina Tosi; Éric Ripert; Michael Pollan (y su libro Saber Comer).

From 2010- Renowned chef Eric Ripert, author of "Avec Eric: A Culinary Journey with Eric Ripert." This book was written as a companion to a new series for the Food Network in which Ripert explored foods and culinary practices and traditions throughout the world.

The F.A.B. Five:1. Laugh and learn every day;2. Love more/fight less;3. Spend quality time with friends and family; connect with humans;4. Find your active meditation and practice it every day: a) be with nature; b) exercise;5. Enjoy food and share meals together with those you love;6. [Bonus]: Give back. Please consider enhancing your life by helping to make another’s life beautiful by supporting and/or donating to City Harvest at CityHarvest.org and/or New Yorkers for Children at Newyorkersforchildren.org, and/orHeartsofGold.org.   For more information on Dr. Shirley visit: www.elementsandgraces.com Instagram/Facebook/Twitter: @foreverfabmd   Produced by www.oneofoneproductions.com Recorded, mixed, edited and original music by www.23dbproductions.com     Podcast Medical Disclaimer   The purpose of this podcast is to educate and inform. It is no substitute for professional care by your doctor or your own qualified healthcare professional. Never disregard professional medical advice or delay in seeking it because of something you have read on this podcast or in any linked materials. Guests who speak on this podcast express their own opinions, experience and conclusions, and Dr. Shirley Madhere neither endorses nor opposes any particular opinion discussed in this podcast. The views expressed on this podcast have no relation to those of any academic, hospital, practice, institution or other entity with which Dr. Shirley Madhere may be affiliated.

XR Connections is an Extended Reality (XR) podcast discussing Augmented Reality, Virtual Reality, and Mixed Reality. Episode 004 of XR Connections features an interview with David Ripert of Poplar, a collaborative platform connecting AR creators with brands and institutions aimed at making the creation of AR experiences quick and affordable, and XR items of interest including Modelo's Day of the Dead out of home AR experience and the VR/AR Association's Global Summit and Everything VR and AR podcast. MODELO DAY OF THE DEAD AR EXPERIENCE: Modelo Brings the Dia de Los Muertos (Day of the Dead) Celebration to Life with AR Campaign Dan Ferguson of GrooveJones - LinkedIn VR/AR ASSOCIATION: VR/AR Global Summit Event - October 31 - November 2 Summit Speakers mentioned: Ross Finman, Niantic Labs @rossfinman Cathy Hackl, Magic Leap @CathyHackl Charlie Fink, XR Consultant and Author @CharlieFink Jason McDowall, The AR Show Podcast @mcdowall Alan Smithson of MetaVRse, XR for Business Podcast @AlanSmithson1 VR/AR Association Everything VR and AR Podcast October 3rd Guest: Gabriel Rene of Verses on the Spatial Web @GReal1111 Hosts: Tyler Gates @tylerhgates Sophia Moshasha @SophiaMosh GOOGLE PLAY SOURCES APP: ARCore App is 8th Most Downloaded in August from AR Insider Mike Boland @ArInsider ANTONY VITILLO: The Ghost Howls Ben Lang's Review of Oculus Hand-Tracking Examples of Hand-Tracked UI @SkarredGhost DAVID RIPERT INTERVIEW: Poplar David Ripert ACKNOWLEDGEMENTS: Podcasting: Anchor Recording: Logic Pro X Music: "Are You There?" by DR. MARS on Spotify --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

James Crabb, who is the Marketing & Business Development Director at Wargaming recently was interviewed by VRARA member David Ripert who is the CEO & Co-Founder of Poplar.   Learn more about James, David and their respective companies below: Host: David Ripert, CEO & Co-Founder of Poplar (member of the VRARA) Personal LinkedIn Personal Twitter Persona Insta Poplar LinkedIn Poplar Twitter Poplar Insta   Guest: James Crabb, Marketing & Business Development at Wargaming Personal LinkedIn Personal Twitter Wargaming Twitter Wargaming LinkedIn

When we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French style cuisine to some degree and a lot of people don't resonate with that especially in today's world where casual food is the craze.  But when we went to compete in 2015, the best we'd ever done was sixth place and for years nobody expected anything of the US.  In fact we are kind of seen as the burger and hotdog country to a lot of people. And so when we came in and took silver everything changed. The level of respect for the country changed.  And winning gold in 2017 just kind of cemented the US as a key player in the world of high level cuisine. What we covered In this episode Learn who is Paul Bocuse and what are the Bocuse d'Or. Chef Philip Tessier explain what the international competition called the Bocuse d'Or is all about.  "Le Diner de Grands Chefs" at the Bocuse d'Or.  In 2013 in the French Stadium in Lyon, Chef Philip Tessier decided to compete in 2015.  What steps did he take to prepare himself for the 2015 competition.  His connection with Martin Kastner from Crucial Detail.  Learn everything about the dish that Chef Tessier and the team prepared for the competition.  The US had never done better than sixth in 28 years (in the competition) and Chef Philip Tessier won silver in 2015.  Chef Philip Tessier explains the Bocuse d"Or scoring system for the competition. The difference of being a candidate (in 2015) and a coach (in 2017) at the Bocuse d'Or.  The book "Chasing Bocuse" is a story about real people and about the human experience of competing. How winning the Silver Bocuse and Bocuse d'Or change his life. His role as Director of Culinary and Media at Hestan Culinary. Working on connecting what we know in the world of technology with cooking. His time with Chef Roger Vergé in France, with Chef Éric Ripert in NYC, with Thomas Keller in NYC. Chefs he most admires are Chef Thomas Keller and Chef Grant Achatz. Technology gives today the level of quality in the kitchen the consumer wants There's a lot of technology out there that's really exciting but it actually doesn't deliver anything better. We're in the game to really help people get better food and partner with people who are going to help us give people better access to ingredients and connect that to the cooking experience and give them all the information they need. So you're not on YouTube or on some recipe site and somewhere else. Everything is right there in front of you and you're literally learning how to cook by putting food on the table as opposed to trying to download a bunch of information and then try to execute on your own Click to tweet "A lot of people just aren't cooking anymore. They don't know how to cook. They didn't grow up cooking" - Chef Philip Tessier Click To Tweet Chef Philip Tessier - "As a coach, my goal is to create a vibrant culture of collaboration and idea sharing." Click To Tweet "Winning the Bocuse d'Or in 2017 just cemented the US as a key player in the world of high-level cuisine - Chef Philip Tessier Click To Tweet Social media Chef Philip Tessier Instagram Twitter Links mentioned in this episode The French Laundry Thomas Keller Martin Kastner Crucial Detail Chef Matthew Kirkley Chef Matt Peters Book: "Chasing Bocuse" Ment'or Hestan Culinary

Stay calm and…just act like Eric Ripert. Young cooks, are you listening? Ripert, a celebrated chef and TV personality, is a balancing force in this trash-fire age. And he’s also just a really good interview, as we find out. He joins the podcast to talk about communication. How one at the top of the kitchen chain needn’t yell to get his point across. “I don’t believe the pilots in the plane are having a screaming match,” he observes. True.We also discuss the Michelin stars at his restaurant, Le Bernardin, and how he finds out if he still has them. (He’s had the maximum three stars since the guide launched in New York City). And we talk about his love of Korean food and culture—from the late-night partying to the vegetarian temple style of cooking that aligns with the Buddhist religion that is so important to the chef. He loves it all, and we remember a trip we took to Seoul a couple years back.Also on the program, we ask Smitten Kitchen’s Deb Perelman which of her favorite NYC restaurant dishes has she been able to re-create at home.

L'entretien Slasher @maTable & CO avec Muriel Favarger Ripert CEO de sa propre société @ma Table & Co sous laquelle elle mène plusieurs projets dont la création des salons "We as One" qui incarne à merveille le mixage de cercles inclusifs dans l'écosystème intergénérationnel de la Fondation aaa.

Mise-en-place is not a crazy efficiency program. It is really a way of life for people who value themselves, people, eachother, and the planet. In this episode of Made You Think, we’re covering the book Everything in Its Place (originally “Work Clean”) by Dan Charnas, and for the first time on the podcast, the author is joining us for the episode! This book is all about the strategies and tools that culinarians often use in their work, and applying these strategies to improve your life and productivity. We cover a wide range of topics, including: The ten mise-en-place system techniques that you can use to improve your life The correlation between an organized space and an organized mind Using the mise en place system to reduce anxiety, improve work efficiency, and overall quality of life Building inner-discipline and being honest with yourself The importance of actually finishing the tasks that you start on Becoming a better manager and a few of the flaws in companies today And much more. Please enjoy, and be sure to grab a copy of Everything in Its Place and to check out Nat’s Notes on the book! If you enjoyed this episode, be sure to check out our episode on How to Think Like Elon Musk, to learn how to emulate Musk’s way of thinking for extreme advantages in life, and our episode on The Goal by Eliyahu M. Goldratt, to learn how to use a simple theory to never stop improving. Be sure to join our mailing list to find out about what books are coming up, giveaways we're running, special events, and more.   Mentioned in the show: Unlimited Brewing Company [1:12] Warner Brothers [2:03] The Eisenhower Matrix [4:29] School of Journalism [5:28] The Palm Pilot [5:54] NPR [12:06] Transcendental Meditation [22:22] Culinary Institute of America [25:35] Tisch [47:58] Saturday Night Live [48:29] Four Sigmatic Mushroom Coffee [1:01:37] Four Sigmatic Cordyceps Elixir [1:02:49] Made You Think support page [1:03:35] Perfect Keto [1:03:39] Kettle and Fire Bone Broth (20% off for listeners!) [1:03:41] Nat’s article on fasting [1:09:25] Keto Subreddit [1:12:13] Matcha MCT oil powder [1:17:04] Athletic Greens [1:18:04] Books mentioned: Work Clean (Nat’s Notes) (new version of the book) Getting Things Done [0:48] The Goal [3:14] (Nat’s Notes) (episode on the book) The Seven Habits of Highly Effective People [4:02] First Things First [4:04] The Big Payback [4:37] The Making of a Chef [6:44] Kitchen Confidential [7:04] Heat by Beaufort [7:06] The Way of Zen [23:22] (Nat’s Notes) (Neil’s Notes) (episode on the book) Irrational Exuberance [1:00:25] Outliers [1:00:29] What Happened [1:00:45] Antifragile [1:04:04] (Nat’s Notes) (episode on the book) Godel Escher Bach [1:10:27] (Nat’s Notes) (episode on the book) Daily Rituals [1:18:35] People mentioned: Dan Charnas Chris Sparks [0:33] Rick Rubin [2:05] Steven Covey [3:57] David Allen [6:08] Michael Ruhlman [6:44] Anthony Bourdain [7:04]] Wylie Dufresne [9:02] Jean-Georges [13:54] Thomas Keller [13:56] Alan Watts [23:22] Éric Ripert [25:28] Bill Buford [25:31] Lauren Michaels [48:29] Ernest Hemingway [50:23] Nassim Nicholas Taleb [1:00:13] (Antifragile episode) Tim Ferriss [1:02:42] 0:00 - Introduction featuring the author himself, Dan Charnas. A bit on what made Dan write the book, how he got into organizational systems, and some background on his life. Also, Dan listing some of the most influential books that he’s read. 7:24 - Dan’s journey to becoming a chef and him describing the importance of mise en place. Also, a bit on applying the powerful principles that chefs live by to other areas of life. 11:30 - The beginning of Dan cotifying mise en place for the first time with Work Clean, some thoughts on how things sometimes need an outside perspective, and a bit on the discipline and commitment that’s required in the culinary world. “There’s a certain level of commitment to reality that culinarians have that I think we miss in the corporate world.” 17:02 - The thirty-minute daily commitment to setting your own mise en place, some discussion on the macro and micro levels of the system outlined in Work Clean, and the importance of having a system that involves both the mind and the body. 20:02 - Using mise en place as an effective anxiety reducing technique, the correlation between an organized space and an organized mind, and a bit on the zen-like aspects of the book. 24:20 - Breaking down the ten ingredients/techniques of mise en place that you can bring together for your own personal system. 27:55 - The main technique of the mise en place system that has positively impacted Dan the most and some discussion on the importance of doing the largest tasks in your day first. 34:58 - Certain things to do watch out for when managing people, some thoughts on management in general, and discussion on implementing systems into large-scale organizations. 42:20 - General discussion on corporate meetings and the flaws of these meetings. Also, a bit on a chef’s heavy responsibilities, finding balance between speed and quality, and improving efficiency within a company. “A meeting is about sharing ideas, resolving conflicts, and unblocking.” 48:48 - Going in depth on the importance of actually finishing your actions. Also, some discussion on taking an intentional break and the need to be honest with yourself about your work. “Ninety percent finished is the same as zero percent finished.” 54:07 - A bit more on having a system for both the body and the mind, and linking the system to your calendar. Actually taking the time to do things and scheduling the time to do them. “This is what I can do today.” 58:14 - Wrap-up, where to find Dan at online, and some closing thoughts. 59:03 - After-thoughts with just Neil and Nat. Some discussion on various products discounted for listeners, diet, health, fasting, and going into ketosis (ketogenic diet). Also, some discussion getting into ketosis and how to minimize the negative effects when transitioning into ketosis. If you enjoyed this episode, don’t forget to subscribe at https://madeyouthinkpodcast.com Ultimately it is about cultivating our inner-discipline.

Chef Eric Ripert of Le Bernardin in NYC is one of the greatest seafood chefs in the world. In this episode, he teaches you how to make his Seared Tuna with Soy Ginger Vinaigrette and Baby Bok Choy recipe. Enjoy these A+ tips from a four star chef. If you missed Chef Ripert’s full episode, check out Episode 018 from last week.

Chef Eric Ripert is the chef & co-owner of acclaimed NYC restaurant Le Bernardin. Born in France, he worked in Paris & Washington DC before moving to NYC in 1991. He later came to work at Le Bernardin, where he has established himself as one of NY’s - and the world’s - great chefs; consistently earning top ratings year after year. Ripert is the Vice Chairman of the board of City Harvest, a food rescue organization in NYC, working to increase the quality and quantity of food donations to hungry New Yorke

Bay Work. With Oysters. Welcome to my conversation with Travis Croxton of Rappahannock Oyster Company, who, along with brother Ryan, has helped bring the long and storied tradition of Virginia Chesapeake Bay oysters back into the spotlight. From one small grill at Merroir in Topping, Virginia these brothers have built a restaurant empire, one that's growing all the time. From RockSalt in Charlottesville to their newest addition Rapp Session in Richmond, Rappahannock Oyster now has eight restaurants, including one in Los Angeles that opens in November. World domination is officially underway. The Croxtons are 4th-generation oyster farmers, going back to the 1800's. The story of his family's agricultural origins was fascinating and made me grateful these two brothers are carrying on such an important legacy. Their logo was created using the signature of one of their ancestors and the paperwork for the land grant for the oyster farm hangs in one of their restaurants. A terrific idea, including story into your business. What advice does he have for new business owners? Listen to learn more! For decades the Virginia oyster was nothing but a myth. Overfishing and bad farming practices had driven them almost to extinction. In New York they are extinct. Those fancy New York Blue Points? They come from Virginia and have since the 1800's. Luckily, good farming practices have brought these beauties back and it's a good thing. Oysters are excellent filters. Farming them keeps sediment in place and creates a biodiverse ecosystem. They act as an environmental cornerstone much like coral reefs. When oysters were overfished the bay became incredibly polluted with dead zones where the sun couldn't penetrate which meant many fish died. Today, if you visit the Croxton's farm, the water is so clear you can see straight to the bottom. "I tell people, we have the cleanest waters in the country, especially the Rappahannock. There's no town, no city on it, it's all forested." A working oyster farm like Rappahannock includes long lines, lead lines, and underwater cages, each one holding about 2,000 adult oysters, which mature in about 18 months to two years. A tumbling process hardens the shell and makes the cup deeper for a meatier oyster. Once mature, oysters are brought in for husbandry, separation into size and class. Other farms use floating cages but the Croxtons are cognizant of homeowners who'd rather not have their bucolic view of "The Rivah" spoiled. This farm not only produces a delicious product but provides jobs to folks in an area that desperately needs them. On farming: "We're doing it in rural, economically challenged areas...just recently it dawned on us that we're actually creating a lot of jobs and good work tracks for people...if they show up on time for a year or so we put them on salary and give them benefits, and give them a career path. It's not just food benefits, and health benefits to the Chesapeake but the local economy...A lot of kids go to college and never come back...we're trying to reverse that trend." Oysters have their own Merrior and Rapphannock's are no exception. The minerality of river flows down from the Blue Ridge add taste, as does the salinity of the ocean. The type of algae they eat affects taste. All of this impacts flavor and the water conditions impact the hardness of the shell and the way it's shaped. Like wine, there isn't just one oyster variety. Chincoteague oysters are going to taste dramatically different from river oysters because of merroir. Dramatically different flavor profiles they can showcase to chefs interested in their product. On their beginnings, "We need to not only resurrect our Rappahannock farm, but we need to showcase a couple of other (oyster) locations and show the world that we are the Napa Valley of oysters." The story of how they got chefs interested is downright mythic. They looked up the best restaurant in New York according to Zagat, and arrived at Le Benardin with a cooler between them. Chef Eric Ripert became an instant fan and began serving Rappahannock oysters in his restaurant. "We had our first sales in the #1 restaurant in the country at the time. And we had no idea what we were doing...to this day chefs like Jen Carroll tell us, 'I remember when you guys walked into our kitchen. You guys were dumbasses!' We didn't even know how to shuck oysters back then." Chefs have been key to getting the word out. Each chef at every Rappahannock Oyster Company restaurant is so talented, many nationally renowned, and all of them put their own special twist on how they prepare these beauties. If you've had the Lambs and Clams at RockSalt or the Oyster Bourride at Rapphannock, you certainly know what I'm talking about. How can you shuck an oyster without cutting off a finger? What's the best way to store them? What is a spat?  How do oysters spawn? Has consumption changed over the centuries? Are oyster farms affected by weather? Hurricanes? What are the origins of their famous Lambs and Clams? Did you know each restaurant makes this dish but does it a little differently? All the more reason to visit every restaurant in the Croxton kingdom. The next time you travel down to "The Rivah" and take in its crystal clear beauty, thank an oyster. Then get yourself to one of the Croxton restaurants. You can enjoy oysters there and even pick some up to take home! They also sell them on their website. Whether they're raw, roasted, grilled, steamed, fried, or in a stew, it's good stuff. This episode made me SO hungry! Cheers! SHOW NOTES – Links to resources talked about during the podcast: Bashir Khelafa - The owner of Bashir's Taverna is in dire need. Please give early and often. Fire, Flour Fork - I will be moderating a panel on Women in Food at this event next week, hopefully interviewing Gabrielle Hamilton as well, fingers crossed. Get your tickets now! Caromont Farm Dinner - This event was stupendous. I will be airing a special episode profiling it Thanksgiving Day. How do you know it's Thanksgiving in Charlottesville? Record a voice memo with your name, where you're from, and why you know it's Thanksgiving. Mail it to me and you just might hear yourself on the podcast! Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

In this episode, chef Eric Ripert stops by the Upsell studios for a candid conversation with Upsell co-host Greg Morabito. Ripert shares the story of how he rose through the ranks of the New York City fine dining world, and he reveals how he keeps Le Bernardin fresh after all these years. The chef also discusses the path that lead to the writing and publication of his excellent new memoir, 32 Yolks. But before all that, Greg and Helen shoot the shit about how everyone thinks they're restaurant critics. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Eric Ripert, of the famed Le Bernardin in New York City, is one of the world's best chefs, an Emmy-winning cooking show host and a cookbook author. But while Ripert was building a name for himself in the heat and the stress of a fine-dining restaurant kitchen, he also became a practicing Buddhist. The chef sat down with Dan Harris to talk about his daily meditation rituals, how he found Buddhism after being raised Catholic, and how he got to where he is today.

This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,” The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&A session that followed the interview.

"Pourquoi les civilistes français n'ont pas connu les tourments du Réalisme ? Un exercice de lecture comparée : Saleilles, Demorgue & Ripert", par Christophe JAMIN, Professeur à l'IEP de Paris. Conférence Doctorale du 6 Mai 2010 organisée par l'Ecole Doctorale de Droit co-accréditée des Universités Jean Moulin Lyon 3, Lumière Lyon 2 et Jean Monnet Saint-Etienne (ED492).

Eat Local, Buy California Grown Day // Ira Brill, from Foster Farms joins the show // Eric Ripert ensures that the fish he serves is not affected by radiation // Brewmaster for Goose Island serves Budweiser in a neighborhood bar // Report says that 1 in 4 meat samples tainted with drug-resistant bacteria // Irvine Farmers Market has renewed my faith in local produce

Warren joins Eric Ripert on the couch to discuss the celebrity chef, the difficulty of running a restaurant, and the quest for the perfect hamburger. http://www.thewarrenreport.com

Natural scent expert Mandy Aftel, co-author with Chef Daniel Patterson of Aroma, The Magic of Essential Oils in Food and Fragrance, joins us this week to talk about perfuming our food. With scent accounting for most of what we taste, the idea seems logical. A delicious example of scent meets taste is Rose and Ginger Soufflé.Jane and Michael Stern experience the outrageous sandwiches at Blue Ash Chili in Cincinnati, Ohio.We'll hear the story of two chefs, an exalted restaurant, and a trial by tragedy from Chef Eric Ripert of the famed Le Bernardin in New York. Chef Ripert shares the recipe for Warm Snapper with Ginger Oil from A Return to Cooking, his book with co-author Michael Ruhlman.When a lab geek takes on liquid nitrogen and ice cream something is bound to happen. We have the story. Washington Post Bureau Chief T. R. Reid has advice for eating cheap in Japan, and we'll hear about eating out in our jammies at Cereality.Broadcast dates for this episode:January 22, 2005 (originally aired)February 11, 2006 (rebroadcast)February 3, 2007 (rebroadcast)