Podcasts about Ripert

**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