Eric Ripert

Summary

---

Podcast Summary: Be My Guest with Ina Garten

Episode: Eric Ripert
Date: November 3, 2024

---

Main Theme

In this warm and candid episode, Ina Garten welcomes four-star chef Eric Ripert of Le Bernardin into her East Hampton home. Together, they reflect on childhood food memories, the philosophy of simplicity in cooking, the evolution from temperamental chef to Zen leader, and share two showstopping recipes—Ina’s French apple tart and Eric’s iconic seared tuna. Listeners gain a rare behind-the-scenes look at the artistry, discipline, and heartfelt stories that make Ripert both a culinary legend and a thoughtful mentor.

---

Key Discussion Points & Insights

Welcoming Eric Ripert: Childhood Memories & Comfort Food

• [01:33] Ina introduces Eric, serves him a French apple tart—chosen for its nostalgic comfort and family significance.

• They reminisce about traditional apple tarts and Eric’s upbringing in France and Andorra, highlighting how childhood foods shape lifelong culinary passions.

  • Notable Quote:
    Eric Ripert [07:16]: “And that tart looks beautiful… and I ate the entire tart. Every day. Oh, my God, that’s incredible.”

• Ina offers various toppings out of respect for Eric’s French and Italian heritage—crème fraîche, mascarpone, or vanilla ice cream. Eric’s choice? “I’m going to go for crème fraîche. Always a Frenchman at heart.” (07:34)

• Eric is particularly moved by Ina’s gesture of serving Sauternes wine—Château d’Yquem—with breakfast, calling it “more than perfect. I can have breakfast like that every day of my life.” (08:19)

Eric Ripert’s Culinary Journey and Philosophy

• On Achievements and Motivation:

  • [11:46] Ina outlines Eric’s impressive accolades, then asks if he ever anticipated such success.
  • Eric [12:08]: “I never thought so. I never really look for stars and rankings…if we get absorbed too much into competition…we get distracted. Let’s focus on the food.”
  • Eric [12:42]: Knew from age five he wanted to cook, inspired by his mother’s early example of creating special experiences at every meal.

• On Dish Creation:

  • [13:10] Eric details how he builds a dish by selecting a “star” ingredient, then removing anything nonessential to elevate that element—often fish at Le Bernardin.
  • Eric [14:11]: “Acidity creates a contrast with the delicacy of the halibut...you put a drop of lemon juice… suddenly it elevates everything.”

• Attention to Detail:

  • [15:28] Ina marvels at how Eric insists on perfect, crispy-skinned fish—otherwise, the plate goes back.
    • Eric [15:49]: “I look at it and right away I know if it’s crispy or not...you should hear [a tap], that means it’s crispy.”
  • [16:09] On tasting dishes: “The eyes give you a lot of information, but the flavor, you can’t. Ultimately, seasoning, you can’t [see]. I have to try.”

• Early Career Obstacles:

  • [17:27] Eric recalls sending letters to every 3-star Michelin in France; only Latour d’Argent called—"And they said, ‘tomorrow.'"
    • “My mom took me to the airport and I flew to Paris with my suitcase. And I was 17 years old.” (17:50)

• Success and Mindset:

  • Eric [18:24]: “Having no doubt is the only way, because if not, you procrastinate. I strongly believe that your mental energy is not directed properly, and you cannot build what you wish to build.”

• On Food Trends:

  • [18:42] “Trends are poisonous, and you lose your soul if you start to follow the trends.”

Kitchen Disasters & Life Lessons

• [19:09] Ina asks about kitchen disasters. Eric tells a humorous but harrowing story of accidentally lighting 36 ducks on fire at Latour d’Argent:
  • “Huge flames coming out of the vents and dark smoke...the ducks became small like a piece of charcoal.”
  • He wasn’t fired: “I made a mistake. That was a big mistake.” (19:48)
• [19:56] Both agree that “the mistakes that we make are the best teachers.”

Eric Ripert’s Transformation & Leadership

• Buddhism’s Influence:
  • [20:06] “When I was a young chef, I had a temper...I was emulating some of my mentors...abuse in the kitchen and screaming was part of being in a kitchen and everybody was glorifying the chef that was doing it. So I was an angry chef, and I was miserable. My team was miserable.”
  • Life-changing moment came when he reflected: “I know why. It’s me. I’m an angry chef. It’s not good. I have to change.”
  • [20:38] The next day, Eric declared a new era at Le Bernardin, creating a team that’s "very peaceful, not stressed," and making sure everyone is happy to be there.
  • “I feel very lucky to live my passion and to live from my passion.” (21:43)

Work-Life Balance & Discipline

• [21:54] Ina and Eric share strategies for balancing intense careers with personal life.
  • Ina carves out specific time for herself and her husband, Jeffrey: “I say no a lot because I really love having a life.” (22:16)
  • Eric divides his life into a metaphorical pie: “One part is dedicated to the restaurant…one part to the family, and one part...to myself...when I go back with the family, I’m a better family member…the work supports the family. So it’s very similar to what you just said.” (23:16)

Cooking Demonstrations and Techniques

French Apple Tart (Ina)

• [02:14–05:54] Ina walks listeners through her French apple tart recipe with clear, approachable steps, emphasizing simplicity and childhood nostalgia. (See episode for full detailed method.)

Seared Tuna with Soy-Ginger Vinaigrette (Eric)

• [27:52-35:59] Eric leads Ina through his famed seared tuna dish:
  • On Tuna Selection: “You want this kind of color. Neither too red...it shouldn’t be chocolate brown...it should be ruby color. And then for any kind of seafood...should be no smell, or high tide, never low tide.” (30:27–31:13)
  • Herbs de Provence should be lavender-free: “Lavender is good to put in a bag and go in a drawer with the socks—but not on my tuna!” (32:01–32:15)
  • Cooking: Sear quickly for a rare center. “That was really fast. That was amazing. I can’t wait to taste it.” (33:44)
  • On plating: “It’s not about being showy. It’s just about doing it beautifully.” (35:44)
  • Julia Child anecdote: “Once we had Julia Child…we did a seared tuna salad for her…she said, ‘the menu was delicious, except you forgot to cook the tuna.’” (32:31–33:04)

Personal & Family Cooking

• [36:36] Eric shares that he cooks often for his family, inspired by the south of France, Spain, Italy, and always according to the season. “Always very simple, like what we have right now. Good product. And that’s it.”
• Describes making paella in the garden as family fun, inviting Ina to join: “We make it together.” (38:08)

Closing Moments

• Ina: “Thank you so much for coming.” (38:15)
• Eric: “Promise you’ll come back.”
• Ina: “I’m not leaving.”
• Warm laughter and mutual appreciation close out the episode.

---

Memorable Quotes

• Eric Ripert [12:08]: “If we get absorbed too much into like competition and the ratings, we get distracted…let’s focus on the food.”
• Ina Garten [15:11]: “A splash of red wine vinegar, and everything just sang… It just makes such a difference.”
• Eric Ripert [21:43]: “I want to share the knowledge that I have with my team. I want to have a voice for our industry…I feel very lucky to live my passion and to live from my passion.”
• Eric Ripert [22:53]: “I decided that my journey will be like a pie, and I divided the pie in three parts...the family supports me to be a better chef and a better boss at work.”
• Ina Garten [35:44]: "It's not about being showy. It's just about doing it beautifully."

---

Notable Segments & Timestamps

• Childhood & Comfort Food: [06:36–08:31], [16:38–17:18], [24:20–25:00]
• Eric’s Culinary Philosophy & Early Career: [12:08–18:24]
• Crisis in the Kitchen / Ducks on Fire Story: [19:09–19:56]
• Transformation & Buddhism: [20:06–21:43]
• Work-Life Balance: [21:54–23:16]
• Ina’s French Apple Tart Recipe: [02:14–05:54]
• Eric’s Seared Tuna Masterclass: [27:52–35:59]
• Julia Child Story: [32:31–33:13]
• Cooking with Family & Paella: [36:36–38:13]

---

Tone and Atmosphere

The tone is candid, joyful, and collegial—filled with admiration and gentle humor. Both hosts share life and work lessons with humility and warmth. It’s like eavesdropping on two world-class chefs, but the atmosphere is welcoming, full of practical wisdom and relatable personal stories.

---

Summary

In this episode, listeners join Ina Garten and Eric Ripert for a memorable culinary and personal exchange. From tart to tuna and philosophy to kitchen misadventures, it’s an intimate, insightful, and delicious journey through the heart, mind, and kitchen of a true culinary great—made all the more special by the host’s trademark hospitality.

---

Transcript

[Mayra Amit]

A Mochi moment from Mark, who writes, I just want to thank you for making GLP1s affordable. What would have been over $1,000 a month is just $99 a month with mochi. Money shouldn't be a barrier to healthy weight. Three months in and I have smaller jeans and a bigger wallet. You're the best. Thanks, Mark. I'm Mayra Amit, founder of Mochi Health. To find your mochi moment, visit joinmochi.com.

[Mochi Member Narrator]

Mark is a Mochi member compensated for his story.

[Scott Hanson]

I'm Scott Hanson, host of NFL Red Zone. Lowe's knows Sundays hit different when you earn them. We've got you covered with outdoor power equipment from Cobalt and everything you need to weatherproof your deck with Trex decking. Plus with lawn care from Scotts and of course, Pit Boss grills and accessories, you can get a home field advantage all season long. So get to Lowe's, get it done, and earn your Sunday Lowe's official partner of the NFL.

[Greenlight Narrator]

Did you know 39% of teen drivers admit to texting while driving? Even scarier, those who text are more likely to speed and run red lights. Shockingly, 94% know it's dangerous, but do it anyway. As a parent, you can't always be in the car, but you can stay connected to their safety with Greenlight Infinity's driving reports. Monitor their driving habits, see if they're using their phone, speeding and more. These reports provide real data for meaningful conversations about safety. Plus, with weekly updates, you can track their progress over time. Help keep your teens safe. Sign up for Greenlight [e-mail] podcast.

[Ina Garten]

I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation and lots of fun. Eric Ripert, world renowned chef and co owner of the legendary New York restaurant Le Bernardin is coming to the barn. I'm welcoming him with a French apple tart for a taste of home.

[Eric Ripert]

This is Evan.

[Ina Garten]

We're talking about his stellar career and a dramatic life changing realization.

[Eric Ripert]

I'm an angry chef. It's not good. I have to change then.

[Ina Garten]

I'm Eric's commi chef. Did I do okay?

[Eric Ripert]

You did fantastic for the most incredible.

[Ina Garten]

Tuna masterclass Dream guest.

[Eric Ripert]

Fantastic host.

[Ina Garten]

So what do you make when a three star Michelin chef like Eric Ripert comes to visit? Well, I decided I'm going to make something really simple and comforting. My favorite French apple tart. So since he is French, whether you're a three star Michelin chef or just a home cook, everybody likes what they Remember from their childhood. Okay, that's the apples. Next, the pastry. So I made the pastry and I let it chill on the refrigerator, and that just allows it to be a little more elastic and a little firmer so it's easier to roll out. And while I do that, let me tell you how I made the pastry. It's a sweet dough that I make in the food processor. First I put in two cups of all purpose flour, then half a teaspoon of kosher salt, tablespoon of sugar, and pulsed it for a few seconds just to combine everything. Next, I added 12 tablespoons of diced cold unsalted butter and pulsed it until the butter was the size of peas. Then with the motor running, I put in half a cup of ice water and pulsed again until the dough just came together. Next, I turned the dough onto a floured board, kneaded it quickly, formed it into a ball, wrapped it in plastic and put it into the fridge for an hour. And that's all there was to it. So the pastry's rolled out. I want it a little larger than 10 by 14, so I can cut it to 10 by 14. So let's see how close I've gotten. So that's 11 by 15. Perfect. So I'm just going to trim the edge like that. Just nice one to have straight edges. Okay. I'm going to put it on the sheet pan. Just roll it up, you don't wanna stretch it. And then just roll it out on the sheet pan. Perfect. Ready for the apples. How simple was that? Okay, next is sugar. And I have a half a cup of sugar. Just sprinkle it on evenly on the crust and the apples. And then the last thing is butter. And I have half a stick of butter. It's four tablespoons. I'm just gonna dot the top. And what happens is when it bakes, the sugar and butter caramelize and it just comes out really caramelly and absolutely delicious. Okay, into the oven 400 degrees for 45 minutes to an hour, until it's all golden brown. The pastry and the apples. And while that bakes, let me tell you about my fabulous guest. Eric Ripert was born in France and brought up in Andorra, where his family inspired his pass to become a world acclaimed chef. At just 17, he joined LA Tour d', Argent, Paris oldest restaurant, then worked under culinary legend Joel Robuchon before moving to Washington D.C. and onto Le Bernardin in New York, becoming executive chef and co owner. It's an incredible seafood restaurant with three Michelin stars. A New York Times four star rating, and is ranked number one by the Global food guide, La Liste. Eric has won James Beard awards, received France's top honor, the Legion d', Honneur, and has written bestselling cookbooks and a memoir. He has hosted his own daytime Emmy award winning show, evecarique, and judged and guested on many other shows. A Buddhist and philanthropist, he lives in New York with his wife Sandra and son Adrian. He really is incredible. I can't wait for him to get here. Okay, the tart's in the oven. It's just about to come out. And I'm gonna make a little apricot glaze. So it's apricot jam and a little calvados, which is apple brandy. I'm just gonna heat this up and then I'm gonna brush it on top of the apples and it'll give it a really beautiful glaze.

[Eric Ripert]

Aina asked me over and she is such an icon. I'm so excited, so happy today.

[Ina Garten]

So I've got a brush. I'm just gonna lightly brush the apples. And the pastry makes such a difference. Okay, that's it. Perfect.

[Eric Ripert]

Thank you very much.

[Ina Garten]

I thought I'd give Eric a choice of toppings. So creme fraiche is the French one. Mascarpone is the Italian option since he had a French grandmother and an Italian grandmother and good vanilla ice cream. And then he's got a choice.

[Eric Ripert]

Aina, Eric's here. How are you?

[Ina Garten]

Bonjour.

[Eric Ripert]

How are you? Great to see you.

[Ina Garten]

So nice to see you.

[Eric Ripert]

Thank you for having me.

[Ina Garten]

Well, thank you for coming. Are you serious? I'm cooking for you. That's scary.

[Eric Ripert]

Oh, I love that. This is fantastic. Nobody cooks for me.

[Ina Garten]

I know that feeling. Everybody's afraid to invite you for dinner.

[Eric Ripert]

Beautiful tart.

[Ina Garten]

Well, I know that apple tart looms large in your life, right? Did your mother used to make you a tarte tatin?

[Eric Ripert]

Yes.

[Ina Garten]

Is that right?

[Eric Ripert]

My mom was making tarte tatin.

[Ina Garten]

Yeah.

[Eric Ripert]

And my grandmother were making apple tart. Like this one?

[Ina Garten]

Just like this one. Oh, really?

[Eric Ripert]

Yes.

[Ina Garten]

Yeah. And you ate the whole thing?

[Eric Ripert]

The entire tart?

[Ina Garten]

The entire tart. I love that.

[Eric Ripert]

Every day.

[Ina Garten]

Every day. Oh, my God, that's incredible.

[Eric Ripert]

And that tart looks beautiful.

[Ina Garten]

Oh, thank you.

[Eric Ripert]

I'm so happy. This is fantastic.

[Ina Garten]

Okay, now you have a choice to make. Will the French part of you want creme fraiche on top? Will the American part of you want ice cream or will the Italian part want mascarpone?

[Eric Ripert]

I'm going to go for creme fraiche.

[Ina Garten]

Always a Frenchman at heart. Right?

[Mayra Amit]

I see.

[Eric Ripert]

In France. Yeah.

[Ina Garten]

So what do you do? Do you just do a little dollop of it?

[Eric Ripert]

Yes. I'll leave it for sure. Thank you very much.

[Ina Garten]

And one for me. I want to do exactly what you do. There's one more thing, and I saved it for a special occasion. A little Sauterne.

[Eric Ripert]

Oh, my God.

[Ina Garten]

And not just any Sauternes.

[Eric Ripert]

No. I see. I can't believe you have that.

[Ina Garten]

Well, I just wanted this to be special. And just the smell of it is just unbelievable to me.

[Eric Ripert]

Wow. Beautiful smell.

[Ina Garten]

Sauternes is a sweet dessert wine that is just so perfect with an apple tart. And this is a particularly special wine.

[Eric Ripert]

You have Sauternes and then you have Chateau Yit Can.

[Ina Garten]

Exactly, exactly. So I thought for breakfast, it's perfect, right?

[Eric Ripert]

That's more than perfect. I can have breakfast like that every day of my life. Thank you so much. This is fantastic. Thank you. Cheers. Pure nectar, right?

[Ina Garten]

This is fabulous. Well, I hope you like my apple tart.

[Eric Ripert]

It looks beautiful.

[Ina Garten]

This is the moment of truth.

[Eric Ripert]

This is Evan.

[Ina Garten]

Oh, I'm so glad. Thank you.

[Eric Ripert]

Thank you very much.

[Ina Garten]

Thank you. Thank you.

[Eric Ripert]

I'm very lucky. I mean, really, a lot of questions. Cheers. We're gonna have a great time.

[Ina Garten]

Coming up, career revelations.

[Eric Ripert]

When I was a young chef, I had a temper.

[Ina Garten]

Kitchen catastrophes.

[Eric Ripert]

The chefs were screaming, it's a fire. It's a fire.

[Ina Garten]

And a fabulous Michelin starred seared tuna. Oh, my God. It's just like going to Le Bernardin, but except in my house.

[Mayra Amit]

A mochi moment from Tara, who writes for years, all my doctor said was eat less and move more, which never worked. But you know what does? The simple eating tips from my nutritionist at Mochi. And after losing over 30 pounds, I can say you're not just another GLP1 source. You're a life source. Thanks, Tara. I'm Mayra Ahmed, founder of Mochi Health. To find your mochi moment, visit joinmochi.com.

[Mochi Member Narrator]

Tara is a mochi member, compensated for her story. Fall is all about cozy comforts. But when you're prioritizing your health, it's easy to feel like you're missing out. With Herobread, you can enjoy all your fall favorites because they're made with herobred sliced bread loaves, tortillas, bagels, dinner rolls, and more. Try their all new hero noodles with 12 grams of protein and just 80 calories. So skip replacing every carb with cauliflower and indulge in your breakfast, lunch, and dinnertime favorites while still hitting your goals, from breakfast bagels and meal prepped enchiladas to mouthwatering burgers and cheesy noodles you won't believe. Herobread's options have 0 to 5 grams net carbs and are high fiber from the taste and texture. They've even got small batch drops of indulgent favorites like the popular Hero croissant. And right now Herobred is offering 10% off your order. Go to Hero Co and use code fall25 at checkout. That's fall25 at her. All figures are per serving of HeroBread contains 2 to 18 grams of fat per serving. See the product nutrition panels on Hero Co for more information. No one knows your business better than you, so who better to create your website than, well, you? Wix's website builder puts it all in your hands. Create a beautiful website just by talking with AI or choosing from thousands of templates. Customize every detail with simple drag and drop tools and get everything you need to start running business your way. Build more, think bigger and do it all yourself on Wix. Go to wix.com did you know that.

[Greenlight Narrator]

Parents rank financial literacy as the number one most difficult life skill to teach? Meet Greenlight, the debit card and money app for families with Greenlight, you can set up chores, automate allowance and keep an eye on your kids spending with real time notifications. Kids learn to earn, save and spend wisely and parents can rest easy knowing their kids are learning about money with guardrails in place. Sign up for Greenlight [e-mail] podcast.

[Ina Garten]

I'm with Eric Ripert, who's the chef and co owner of the most extraordinary restaurant, Le Bernardin. You have three Michelin stars, you have four New York Times stars and LA List, which is the most prestigious, listed you as the best restaurant in the world. When you started out cooking in restaurants in Paris, did you ever imagine you'd have the kind of success you have today?

[Eric Ripert]

I never thought so. But I never really look for stars and rankings because I always think that if we get absorbed too much into like competition, competition and the ratings and we get distracted. And I always say if an actor in Hollywood, when he goes on a set and he start to act, he's thinking about the Oscars. No, he will never get those cars. So let's focus on the food.

[Ina Garten]

Good philosophy. When did you know you wanted to be a chef?

[Eric Ripert]

From age 5, I wanted to be cooking. Oh how wonderful. I always had that very great vision of me being the chef that I.

[Ina Garten]

Am today and can I just take a minute and just say, and you so did it. To be number one in the world. Your vision was realized beyond your wildest imagination.

[Eric Ripert]

Well, to be number one is subjective, but I take the compliments.

[Ina Garten]

Thank you. By now, when you're creating a dish, how do you think about it?

[Eric Ripert]

Well, when I create a dish, I select what's going to be the star in a plate that's so important. So one ingredient is going to be the star in the plate. So it could be a vegetable, could be a piece of chicken, could be fish. At Le Bernardin is seafood, since we are seafood oriented. And I say, okay, the halibut is going to be the star of the plate. What's going to elevate and enhance the qualities of that halibut? And I'm starting to think, and I have ideas, but. And we try, of course, but at the end, we remove everything that is not essential to make the halibut the best one that we are capable of making. Acidity create a contrast with the delicacy of the halibut. Halibut is a very silky, juicy, delicate fish. If you eat it, it's like, oh, wow, it's good. If you have two bites, it's like, okay. And then it's very subtle. So it may give you the impression of being boring. You put a drop of lemon juice or any kind of acidity, lime or even vinegar, and suddenly it elevates everything. The contrast in between the richness and delicacy of the halibut and the sharpness of the lemon juice, lime juice, vinegar creates that element of, like, enhancing.

[Ina Garten]

And fish is hard to do that with. I mean, I remember making a big pot of lentil soup, and it was delicious. But I felt the same way you do that every bite was going to be exactly like every other bite. And I just got some red wine vinegar and just a splash of red wine vinegar, and it just. Everything just sang. It just makes such a difference. And it's not a lot. It's just a little. And just to enhance it, not to overpower it.

[Eric Ripert]

Yes. Well, acidity has the tendency to destroy every flavors when it stays too long. So you have to do it at the very last minute.

[Ina Garten]

Yes, that's right.

[Eric Ripert]

And then it's when you have the contrast and you can preserve the flavors and enhance them again.

[Ina Garten]

I've heard that when you see two plates coming out of the kitchen at Le Bernardin, you can see whether the skin of the fish is crispy, and if it's not, it goes back.

[Eric Ripert]

Oh, for sure.

[Ina Garten]

Am I right?

[Eric Ripert]

Yes.

[Ina Garten]

That's so important.

[Eric Ripert]

Yes. So if we cook fish with the skin and it's supposed to be crispy, because on the menu we say crispy.

[Ina Garten]

It better be crispy.

[Eric Ripert]

I look at it and right away I know if it's crispy or not. And sometimes I double check. I take like a fork or even like that. You go with your finger and you should hear. That means it's crispy.

[Ina Garten]

When a plate comes out of the kitchen, can you tell everything you need to know from just looking at it?

[Eric Ripert]

No. I mean, you can see a lot.

[Ina Garten]

You can see a lot.

[Eric Ripert]

The eyes give you a lot of information, but the flavor, you can't. Ultimately, seasoning, you can't. I have to try a little bit. So we have spoons, we never double dip. And we try little piece here and there to make sure that the food is properly seasoned and that the sauce are the way they're supposed to be. To again, make the fish the star of the plate.

[Ina Garten]

Yeah. So what were mealtimes like when you were growing up? I think your mother was a great cook.

[Eric Ripert]

She was. My mother wanted to create an experience for breakfast, lunch and dinner. And she was a businesswoman, so she didn't have really the time to spend hours and hours during the day. So she would wake up at 4:35am and prepare the mise en place for the lunch and the breakfast and the lunch and the dinner. I thought everybody in the world was eating like me. But mom had a huge influence on me because she's the one who really triggered in me the desire to create an experience which is fine dining.

[Ina Garten]

When you got out of culinary school and everybody else was just trying to get a job in like a cafeteria or hotel restaurant, what did you do?

[Eric Ripert]

I wrote a letter to the 183 star Michelin in France, expecting an answer. And nobody answered.

[Ina Garten]

Not in the beginning, except a couple.

[Eric Ripert]

Of months later, I received a call from Latour d' Argent in Paris asking if I was interested to come and join them. And on the phone I said, yes, I would love to. When do you need me? And they said tomorrow. And my mom took me to the airport and I flew to Paris with my suitcase. And I was 17 years old and started my career in Latre d'. Argent.

[Ina Garten]

I find people who are successful just either if they hit a wall, they find a way around it, they find a way through it, they're just so clear about where they're going that nobody can get in their way.

[Eric Ripert]

Having a clear vision and acting on it of Course.

[Ina Garten]

And believing in it, really believing in.

[Eric Ripert]

It and having no doubt. No doubt is the only way, because if not, you procrastinate. And I strongly believe that your mental energy is not directed properly, and you cannot build what you. You wish to build.

[Ina Garten]

That's wonderful. So good. Do you think it's important to keep up with trends in food?

[Eric Ripert]

Yes. I don't like gimmicky.

[Ina Garten]

Yeah, I hate gimmicking.

[Eric Ripert]

I mean, to me, trends are poisonous, and you lose your soul if you start to follow the trends. Because obviously, by definition, trends change all the time. So gimmicky, trendy, complicated, all of that. It's not Le Bernardin.

[Ina Garten]

I think sometimes the mistakes that we make are the best teachers. Have you ever had anything go dizzy, disastrously wrong in the kitchen?

[Eric Ripert]

Yes.

[Ina Garten]

Really?

[Eric Ripert]

Yes. I was in charge of cooking the ducks in Latour d', Argent, which was specialized in ducks. And I had, I think, 36 ducks cooking at the same time. And then it was lunchtime for the cooks, so I went to have my lunch, and I forgot the ducks. And then suddenly, the chefs were screaming, it's a fire. It's a fire. And it was like huge flames coming out of the vents and dark smoke. And it was my ducks. And finally we stopped the fire, and the ducks became small like that, like a piece of charcoal.

[Ina Garten]

And did you get fired?

[Eric Ripert]

I didn't get fired. I thought I was going to be, but no, I made a mistake. That was a big mistake.

[Ina Garten]

So we all have disasters in the kitchen.

[Eric Ripert]

Yeah, we do. But if we learn.

[Ina Garten]

Yeah, you learn. Yeah. You're practicing Buddhist, which I think is so interesting. Has Buddhism changed you?

[Eric Ripert]

It has changed my work at Les Bien Ardennes tremendously. Not necessarily with the aspect of plating or cooking, with the human aspect. When I was a young chef, I had a temper.

[Ina Garten]

Did you really?

[Eric Ripert]

Oh, for sure. First of all, by nature, I have a temper. Also, I was emulating some of my mentors, of course, because at the time, abuse in the kitchen and screaming was part of being in a kitchen, and everybody was glorifying the chef that was doing it. So I was an angry chef, and I was miserable. My team was miserable. So one night, I sat on my sofa, and I was like, what's happening in my life? Why everybody's miserable and why am I? And then I was like, I know why. It's me. I'm an angry chef. It's not good. I have to change. So the day after, I went to the Bernardin and I said, we have to change the mentality in the restaurant and the sous chef that I have trained were looking at me like, hello. But I have to tell you, today at Le Bernardin, we have a team that is very peaceful, that is not stressed. So I want to make sure that everybody who comes to Le Bernardin is happy to be at Le Bernardin. I want to make people happy. I want to share the knowledge that I have with my team. I want to have a voice for our industry. So all of that, it's part of my personality, and I can express it through Le Bernardin. I feel very lucky to live my passion and to live from my passion.

[Ina Garten]

I do, too.

[Eric Ripert]

We are lucky.

[Ina Garten]

100%.

[Eric Ripert]

Yes.

[Ina Garten]

You have so much going on. How do you balance your work life, your home life, time for yourself?

[Eric Ripert]

So it looks like you have all the time in the world and everything is fine, but you do books and you do television, and do you have time to relax? Because those books, as you know better than I do, it's a lot of work.

[Ina Garten]

You know, I'm really clear about what I do and what I don't do. And I say no a lot because I really love having a life. I think if you don't have a life, I think you probably feel this way, too. If you don't have a life, your work suffers. And especially since our work is about our lives. So I love having the weekends with Jeffrey. I love having the evenings to myself. I work really hard when I'm working, but when I don't, I'm not. So, yeah, I really carve out. I mean, I carve out time to go to France. I carve out time to spend with Jeffrey and just have nothing to do. So I do.

[Eric Ripert]

So that require a lot of discipline from you?

[Ina Garten]

It's. Yeah, it requires discipline. It's kind of like cooking. I mean, I love doing it, and I love having a life. So I say no to anything that gets in the way. That's. I'm pretty clear about it, I'm sure.

[Eric Ripert]

But you have to.

[Ina Garten]

You have to be. There's no choice. It's like when you come out here with Sandra and your son. You just. It's time that's different, and it's important.

[Eric Ripert]

I also have a model in my life that is very similar to yours. I decided that my journey will be like a pie, and I divided the pie in three parts. One part is dedicated to the restaurant and my life as a chef. One part is dedicated to the family, and one part is dedicated to myself, to just resource myself and see what's happening. And then I realized that when I go back with the family, I'm a better family member. The family supports me to be a better chef and a better boss at work. And the work support the family. So it's very similar to what you just said.

[Ina Garten]

Also, when it's conscious, you do it with energy. You don't give them the time that's left over.

[Eric Ripert]

That's true too.

[Ina Garten]

It's really important to do it consciously.

[Eric Ripert]

Yes. So you're always like 100% in what you do.

[Ina Garten]

Exactly. Yeah.

[Eric Ripert]

That's a strength.

[Ina Garten]

Yeah.

[Eric Ripert]

Thank you.

[Ina Garten]

And for you too.

[Eric Ripert]

Thank you.

[Ina Garten]

What's your favorite comfort food like when you're stressed and just want something that's going to make you feel good?

[Eric Ripert]

Favorite comfort food is dictated by the season. In the summer, I will cook something completely different than I will do it in the winter. So it could be like a coco, a vine in winter. And then in the summer, it could be like a ratatouille.

[Ina Garten]

And they're both things from your childhood. I think the thing that we find the most comforting is what we remember from our childhood. But even better than we remember for sure.

[Eric Ripert]

Yes. When we succeed, we do better than when we had it during our childhood. Yes.

[Ina Garten]

So may I be your commis?

[Eric Ripert]

Oh, yes, you can be my commis.

[Ina Garten]

May I chop for you and prep for you? Will you cook for me?

[Eric Ripert]

I'll cook for you. You don't even have to do anything. But I'm happy if you become my commie.

[Ina Garten]

I would love it. Thank you so much.

[Eric Ripert]

No, thank you.

[Ina Garten]

Coming up, Chef Eric's unforgettable seared tuna. And I'm his assistant. I'm taking the seeds out before Eric notices. And a fun Julia Child story.

[Eric Ripert]

You forgot to cook the tuna.

[Scott Hanson]

Hey, folks, it's Marc Maron from wtf. Today I want to talk to you about Boost Mobile offering reliable nationwide cover backed by a 30 day money back guarantee. Love your service or get your money back, no questions asked. Boost Mobile offers the coverage, network speed and service you're used to, but at more affordable prices. Why pay more if you don't have to? You can get an unlimited plan for $25 a month that will never increase in price, ever. No price hikes. No multi line requirements. No stress. Visit your nearest Boost Mobile store or find them online@boost mobile.com After 30 gigabytes, custom customers may experience slower speeds. Customers will pay $25 per month as long as they remain active on the Boost Unlimited plan.

[Mochi Member Narrator]

Take control of the numbers and supercharge your small business with Xero.

[Ina Garten]

That's Xero.

[Mochi Member Narrator]

With our easy to use accounting software with automation and reporting features, you'll spend less time on manual tasks and more time understanding how your business is doing. 87% of surveyed US customers agree Xero helps improve financial vis. Search Xero with an x or visit xero.comacast to start your 30 day free trial.

[Ina Garten]

Conditions apply.

[Mayra Amit]

A Mochi moment from Mark, who writes, I just want to thank you for making GLP1s affordable. What would have been over $1,000 a month is just $99 a month with mochi. Money shouldn't be a barrier to healthy weight. Three months in and I have smaller jeans and a bigger wallet. You're the best. Thanks, Mark. I'm Mayra Amit, founder of Mochi Health. To find your mochi moment, visit joinmochi.com.

[Mochi Member Narrator]

Mark is a Mochi member compensated for his story.

[Greenlight Narrator]

Did you know that parents rank financial literacy as the number one most difficult life skill to teach? Meet Greenlight, the debit card and money app for families. With Greenlight, you can set up chores, automate allowance and keep an eye on your kids spending with real time notifications. Kids learn to earn, save and spend wisely. And parents can rest easy knowing their kids are learning about money with guardrails in place. Sign up for Greenlight [e-mail] podcast.

[Ina Garten]

I'm here with Eric Ripert, the famous chef and co owner of Le Bernardin, which is famous for fish, and he's making me rare seared tuna with greens and a soy ginger vinaigrette. Did I get that right?

[Eric Ripert]

Yes, absolutely.

[Ina Garten]

And it's perfectly slicing the ginger as of course I knew you would be. So tell me what we're making.

[Eric Ripert]

So we are going to make the vinaigrette first and then we will take care of the tuna because the tuna.

[Ina Garten]

Happens so fast, right?

[Eric Ripert]

It's very, very fast. While I'm chopping the ginger and the shallot, if you could squeeze a bit of lime juice and lemon juice.

[Ina Garten]

Okay. Just a bit. Is that an exact amount just like this?

[Eric Ripert]

Yeah, like this. Perfect. And then half of the lime.

[Ina Garten]

Okay. I like that. You mix the two. Okay. I'm taking the seeds out before Eric notices, but that's quite fine.

[Mayra Amit]

It's okay.

[Eric Ripert]

So now we're gonna.

[Ina Garten]

It's real.

[Eric Ripert]

I'm putting the ginger in it. It's going to pickle the ginger and it's going to be exactly the same for the shallot. It's gonna take from the shallot the. The sharpness of raw onion flavor. Yeah, it's gonna disappear. It's gonna soften it so that interesting.

[Ina Garten]

I just love to watch him just julienne something. It's so perfect. And that's from experience. If not you.

[Eric Ripert]

Well, we don't want to jinx it, right? It looks pretty good. I see you have some good quality soy. Yeah, we're going to pour some soy in it. Go ahead. Yes.

[Ina Garten]

Okay.

[Eric Ripert]

Go ahead. Go ahead. Don't be shy. Perfect.

[Ina Garten]

Okay.

[Eric Ripert]

And then olive oil like this. Good.

[Ina Garten]

That's experience. You know exactly when to start.

[Eric Ripert]

We can whisk a little bit if you wish, but it's basically what we call a broken vinaigrette. It doesn't need to be emulsified.

[Ina Garten]

Okay. Is that it?

[Eric Ripert]

Now I'm gonna take a spoon, and I'm gonna taste.

[Ina Garten]

That's the only way to know.

[Eric Ripert]

It's the only way to know. So I mix it a little bit like this. Pretty good.

[Ina Garten]

Did I do okay?

[Eric Ripert]

You did fantastic.

[Ina Garten]

How many cooks do you have at Le Bernardin?

[Eric Ripert]

We have about 75 cooks not working at the same time.

[Ina Garten]

So in one kitchen, what would you see?

[Eric Ripert]

You will see about 25 to 30 cooks.

[Ina Garten]

That's what I saw. That was incredible. And it was immaculate. It was just. You couldn't even imagine they were cooking, but they were.

[Eric Ripert]

Now they are cooking. And really, when you cook, you do your task, which is cooking, and you clean immediately, and you do your task and clean, and it's the only way to be organized and to be able to go through the service without stress and. And being clean, of course.

[Ina Garten]

So tell me about the tuna.

[Eric Ripert]

So we have, I believe, yellowfin tuna. So when you buy tuna, you want this kind of color. Neither too red, because it means the tuna would be too bloody, and you would have this kind of, like, strong flavor. It shouldn't never be, like, chocolate brown, because it means it's very old or it was not really handled properly. So you really want to have this beautiful. I call it ruby color.

[Ina Garten]

It is ruby color.

[Eric Ripert]

Ruby color. Right. And then for any kind of seafood, but including tuna, I always put my nose on top, and it should be no smell or high tide, never low tide.

[Ina Garten]

That's a great description.

[Eric Ripert]

Well, fish should never be fishy. And when you buy fish that is not fresh, ultimately at the end, you're gonna have something that is. If it's not good in the beginning, it's gonna be bad at the end.

[Ina Garten]

Of the garbage out.

[Eric Ripert]

Yes. So we have to have quality ingredients like we have here. So now we Just have to cook the tuna.

[Ina Garten]

Okay.

[Eric Ripert]

A bit of salt. Fine. Sea salt. I'm gonna put some white pepper. Now we're gonna put some olive oil on top. And now what's this? So, herbe de Provence.

[Ina Garten]

Oh, and you do it thickly A.

[Eric Ripert]

Lot on one side. Actually, the other side will have a bit less.

[Ina Garten]

So herbes de Provence are thyme, rosemary.

[Eric Ripert]

Oregano, oregano, lavender, sometimes lavender.

[Ina Garten]

Do you prefer with or without?

[Eric Ripert]

I prefer without.

[Ina Garten]

I do, too. I'm so glad you said that to me.

[Eric Ripert]

I always.

[Ina Garten]

It's too flowery.

[Eric Ripert]

Lavender is good to put it in a bag and go in a drawer with the socks.

[Ina Garten]

But not on your tun.

[Eric Ripert]

Not on my tuna.

[Ina Garten]

It's true. Strong.

[Eric Ripert]

It's very strong.

[Ina Garten]

I'm so glad you. I feel the same way. Do you make this in the restaurant?

[Eric Ripert]

We always have a seared tuna at the restaurant.

[Mochi Member Narrator]

Yeah.

[Ina Garten]

And do customers love this dish when you see your tuna?

[Eric Ripert]

Usually they do. I have a little story to tell you.

[Ina Garten]

Yeah.

[Eric Ripert]

Once we had Julia Child, and she came to the Bernardin to have lunch, and we did a sear tuna salad for her. And then I went at the table for me, she had, at the time a very strong accent and a pitch in her voice was so I was, like, very scared. But I understood what she said. When I asked her if she had a good meal, she said, yes, the menu was delicious, except you forgot to cook the tuna.

[Ina Garten]

And I was like, what?

[Eric Ripert]

And I didn't say anything because obviously you don't say anything to Giulia.

[Ina Garten]

Isn't that hilarious?

[Eric Ripert]

She hurt my feelings a little bit, but it was ok.

[Ina Garten]

I think probably later she figured out it wasn't supposed to be cooked.

[Eric Ripert]

So we have a very hot pan.

[Ina Garten]

Yeah.

[Eric Ripert]

So we're gonna make sure that it gets a nice color. I have this spatula. I'm gonna flatten it a little bit. It doesn't stick to the pan.

[Ina Garten]

That's right. It doesn't at all.

[Eric Ripert]

Because of the olive oil and the heat.

[Ina Garten]

And the heat. Isn't that interesting? Look how close it is.

[Eric Ripert]

See, like here.

[Ina Garten]

Yeah. You can see that it's raw in the middle.

[Eric Ripert]

It's rare. It's time to take it out.

[Ina Garten]

Wow.

[Eric Ripert]

Time to take it out.

[Ina Garten]

That was really fast. That was amazing. I can't wait to taste it.

[Eric Ripert]

Well, me too.

[Ina Garten]

And I promise not to comment on it being raw.

[Eric Ripert]

Well, thank you.

[Ina Garten]

And what are you doing with the herbs?

[Eric Ripert]

So we have some basil here. I'm going to slice it very thinly.

[Ina Garten]

Okay. I love to watch them slice it's just gorgeous. Look at that. So you use mint, basil, and sometimes cilantro. But in my honor, he's not using cilantro.

[Eric Ripert]

So it's very important to have a blade that is very sharp like you have, because, as you can see, the herbs do not oxidize, they don't become black, and they preserve because you're not all they flavor. Now, I have the mint. I'm gonna do exactly the same.

[Ina Garten]

So these are gonna go into the salad?

[Eric Ripert]

They will go in the salad.

[Ina Garten]

Okay.

[Eric Ripert]

We have some chopped peanuts, and we have bean sprouts. Bean sprouts. Shall I put them in? Yeah.

[Ina Garten]

Okay.

[Eric Ripert]

And like that. A little bit of peanuts. Not too much.

[Ina Garten]

I love all the textures and the flavors. Is that good?

[Eric Ripert]

Yeah, it's perfect.

[Ina Garten]

That's wonderful.

[Eric Ripert]

And then you see, like, I'm basically putting the julienne a bit everywhere. We just have to mix it with the vinaigrette.

[Ina Garten]

Okay, so I'm gonna let you do that. I wanna make sure it's done right.

[Eric Ripert]

And then we mix it maybe with another spoon like that. And this is just very fresh. Just mesclum salad, just what you added. And then we just have to plate.

[Ina Garten]

Let's do it.

[Eric Ripert]

So if you want to put the salad on top of the plates, we're going like this.

[Ina Garten]

Okay. Do I need to start again, or is it okay?

[Eric Ripert]

It's okay.

[Ina Garten]

It wouldn't make it out of the kitchen, but for us, it's okay. Right?

[Eric Ripert]

Make it totally out of the kitchen. So again, you need a very, very. You see, like, when you have a crust, you need a very, very sharp knife, like we have here. Then the last piece here. You can try it if you want.

[Ina Garten]

I'd love to try it. Look how gorgeous this is. It's just seared on the outside and just almost raw on the inside.

[Eric Ripert]

And then we just have to plate it.

[Ina Garten]

It's so tender. Look how gorgeous that is.

[Eric Ripert]

It's so simple. Like this. Same with this one.

[Ina Garten]

Oh, my gosh. It's just like going to Le Bernardin, but except in my house. Thank you. I mean, look how simple the plating is and how incredibly elegant it is. It's not about being showy. It's just about doing it beautifully. This is absolutely gorgeous.

[Eric Ripert]

We are the.

[Ina Garten]

Put a little vinaigrette on the tuna.

[Eric Ripert]

Actually, I like to put it on the side.

[Ina Garten]

Oh, isn't that great?

[Eric Ripert]

So that way you don't overpower the tuna.

[Ina Garten]

This is how you get to be Eric Ripert. This is so good. Will you have one?

[Eric Ripert]

Oh, yes, of course.

[Ina Garten]

Will you come outside with me and we'll.

[Eric Ripert]

Yes.

[Ina Garten]

Let's sit at the table in the.

[Eric Ripert]

Sun, and we're gonna enjoy it.

[Ina Garten]

I'm knocked out. Thank you so much, Eric.

[Eric Ripert]

No, thank you very much. My pleasure.

[Ina Garten]

This is so delicious. It's just fabulous.

[Eric Ripert]

Well, thank you very much. I'm glad you appreciate it.

[Ina Garten]

And I really appreciate it.

[Eric Ripert]

I enjoy it too, because I cook it for myself very often.

[Ina Garten]

It's like what other people make scrambled eggs for themselves. You make grilled tuna.

[Eric Ripert]

Yeah, because it's so fast and simple.

[Ina Garten]

It is. It is. So when you cook all day, do you entertain at night, or are you like me? It's really hard to do both.

[Eric Ripert]

Usually I cook all day and all night. I do lunch and dinner Monday to Friday.

[Ina Garten]

At the restaurant?

[Eric Ripert]

Yes.

[Ina Garten]

Wow.

[Eric Ripert]

Lunch, dinner Monday to Friday, and then the weekends separate with the family.

[Ina Garten]

Oh, that's great. And you cook for them all the time?

[Eric Ripert]

Yes.

[Ina Garten]

Does Sandra cook?

[Eric Ripert]

No.

[Ina Garten]

Sandra does other things. Well.

[Greenlight Narrator]

Right.

[Eric Ripert]

She makes very good salads.

[Ina Garten]

That's great. So what kind of things do you like to cook for your family?

[Eric Ripert]

For the family? It's home food. Something that is inspired from the south of France, Spain, Italy. Inspired by the season. And then always very simple, like what we have right now. Good product. And that's it.

[Ina Garten]

And that's it. Simple cooking. I love it. It's the best.

[Eric Ripert]

I love it. Oh, yes, I agree. And they seem to enjoy it, so I'll do that. So today, for instance, I could be making chicken with rice, like a paella, almost. And if. If it's in the summer, I make the paella in the garden.

[Ina Garten]

Oh, you do? Do you have a paella cooker outside?

[Eric Ripert]

Oh, I have always.

[Ina Garten]

I've always wanted to have one. I've always wanted. Really? Can I be your comey?

[Eric Ripert]

We'll do it together.

[Ina Garten]

Can we? I love to do it because I love to go to the market. When you see them making a big paella, I just want to go home and make it.

[Eric Ripert]

Yeah, we make it together.

[Ina Garten]

Okay, I'm gonna hold you to that. I can't wait.

[Eric Ripert]

By the way, cheers.

[Ina Garten]

Thank you so much for coming.

[Eric Ripert]

Oh, geez.

[Ina Garten]

Promise you'll come back.

[Eric Ripert]

I'm not leaving.

[Ina Garten]

I'll drink to that. How fabulous was that? If you loved this episode of Be My Guest, the podcast with me, Ina Garten, please make sure to rate and review us on Apple podcasts. It would mean so much to me. Thanks. Cheers.

[Mochi Member Narrator]

Say what you want about AI, but it's here and it's helping businesses get more done in a day. Wix's website builder is infused with AI so you can stay ahead. Create a beautiful, functional website just by describing your idea. Track how your site appears in AI search results, create custom images on demand, or launch an entire campaign in a matter of minutes. Wix gives you AI wherever you need it. Try it out for [e-mail] meet dan.

[Ina Garten]

Hey, how's it going?

[Scott Hanson]

Dan has big life goals.

[Ina Garten]

I'd love to own a home one day.

[Scott Hanson]

Numerica Credit Union is the perfect partner to help make Dan's goals come to life.

[Mayra Amit]

They are?

[Eric Ripert]

Yeah.

[Scott Hanson]

We help you manage your money with confidence, using tools and guidance tailored to your goals. So whether you're building breathing room into your budget or saving for your dream home like me, Numerica is there every step of the way because your goals and your life matter. Numerica Credit Union Money where it Matters Federally insured by NCUA did you know.

[Mayra Amit]

Tide has been upgraded to provide an even better clean in cold water? Tide is specifically designed to fight any stain you throw at it, even in cold butter. Yep. Chocolate ice cream? Sure thing. Barbecue sauce. Tide's got you covered. You don't need to use warm water. Additionally, Tide pods let you confidently fight tough stains with new coldzyme technology. Just remember, if it's gotta be clean, it's gotta be Tide.

[Greenlight Narrator]

Did you know that parents rank financial literacy as the number one most difficult life skill to teach? Meet Greenlight, the debit card and money app for families. With Greenlight, you can set up chores, automate allowance and keep an eye on your kids spending with real time notifications. Kids learn to earn, save and spend wisely. And parents can rest easy knowing their kids are learning about money. Money with guardrails in place, sign up for Greenlight today at greenlight. Com Podcast.