In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.
Eric RipertFor me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
Eric RipertWhen I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.
Eric Ripert