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Top 30 Eric Ripert Quotes (2025 Update)

Eric Ripert Quote: “The importance of reading, for me, is that it allows you to dream.”

1. “The importance of reading, for me, is that it allows you to dream.”

— Eric Ripert

Eric Ripert Quote: “I am an audiophile. It’s almost like a virus. I’m completely crazy about the quality of sound. It’s interesting and painful at the same time; you have to really spend a lot of money on the equipment.”

2. “I am an audiophile. It’s almost like a virus. I’m completely crazy about the quality of sound. It’s interesting and painful at the same time; you have to really spend a lot of money on the equipment.”

— Eric Ripert

Eric Ripert Quote: “I have more eating memories than cooking memories and many memories of being in the kitchen – I was always attracted to the kitchen – but nobody ever wanted me to touch anything.”

3. “I have more eating memories than cooking memories and many memories of being in the kitchen – I was always attracted to the kitchen – but nobody ever wanted me to touch anything.”

— Eric Ripert

Eric Ripert Quote: “When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.”

4. “When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.”

— Eric Ripert

Eric Ripert Quote: “If I go to a nightclub, even if the music is good, if the sound system is not, I don’t stay.”

5. “If I go to a nightclub, even if the music is good, if the sound system is not, I don’t stay.”

— Eric Ripert

Eric Ripert Quote: “I don’t like it when I go to a restaurant and I’m lectured from the menu.”

6. “I don’t like it when I go to a restaurant and I’m lectured from the menu.”

— Eric Ripert

Eric Ripert Quote: “For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.”

7. “For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.”

— Eric Ripert

Eric Ripert Quote: “The fish is the star of the plate.”

8. “The fish is the star of the plate.”

— Eric Ripert

Eric Ripert Quote: “I come from a family of farmers on both sides of my family.”

9. “I come from a family of farmers on both sides of my family.”

— Eric Ripert

Eric Ripert Quote: “We lived in St. Tropez when I was young, and there were a lot of Vietnamese refugees in France at the time, after the war. My mother had many Vietnamese friends who entertained a lot, and she was taught how to make that spring roll. She would make them all the time.”

10. “We lived in St. Tropez when I was young, and there were a lot of Vietnamese refugees in France at the time, after the war. My mother had many Vietnamese friends who entertained a lot, and she was taught how to make that spring roll. She would make them all the time.”

— Eric Ripert

Eric Ripert Quote: “I love eggs. When it’s the season of truffles, scrambled eggs with truffles, and I’m happy. I’m smiling like that.”

11. “I love eggs. When it’s the season of truffles, scrambled eggs with truffles, and I’m happy. I’m smiling like that.”

— Eric Ripert

Eric Ripert Quote: “My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.”

12. “My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.”

— Eric Ripert

Eric Ripert Quote: “My New Year’s resolution is to cut my diet sodas down to two cans a day!”

13. “My New Year’s resolution is to cut my diet sodas down to two cans a day!”

— Eric Ripert

Eric Ripert Quote: “I had a passion for cooking, and I was a very bad student.”

14. “I had a passion for cooking, and I was a very bad student.”

— Eric Ripert

Eric Ripert Quote: “California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.”

15. “California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.”

— Eric Ripert

Eric Ripert Quote: “When 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.”

16. “When 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

Eric Ripert Quote: “When I realized, “Hm, I’m not that good at all. It will take me weeks, maybe months, to master the 32 yolks.” When I did, it was a turning point in my career.”

17. “When I realized, “Hm, I’m not that good at all. It will take me weeks, maybe months, to master the 32 yolks.” When I did, it was a turning point in my career.”

— Eric Ripert

Eric Ripert Quote: “A lot of foreign people say, when asking about eating habits, ‘What is your guilty pleasure?’ I have no guilt. Whatever I do, I enjoy and it’s the point. I think if you start to feel guilty about it, that’s a problem. So, no guilty pleasures. I have pleasure and no guilt at all.”

18. “A lot of foreign people say, when asking about eating habits, ‘What is your guilty pleasure?’ I have no guilt. Whatever I do, I enjoy and it’s the point. I think if you start to feel guilty about it, that’s a problem. So, no guilty pleasures. I have pleasure and no guilt at all.”

— Eric Ripert

Eric Ripert Quote: “I love garlic, and I use it often.”

19. “I love garlic, and I use it often.”

— Eric Ripert

Eric Ripert Quote: “I am a Buddhist, therefore I should not be collecting anything – however, I have a collection of Buddhas. I have a lot of them.”

20. “I am a Buddhist, therefore I should not be collecting anything – however, I have a collection of Buddhas. I have a lot of them.”

— Eric Ripert

Eric Ripert Quote: “America is a such a melting pot, I’m not sure if roast chicken is the classic comfort food for everybody.”

21. “America is a such a melting pot, I’m not sure if roast chicken is the classic comfort food for everybody.”

— Eric Ripert

Eric Ripert Quote: “You don’t become a chef to become famous.”

22. “You don’t become a chef to become famous.”

— Eric Ripert

Eric Ripert Quote: “I don’t follow the food trends.”

23. “I don’t follow the food trends.”

— Eric Ripert

Eric Ripert Quote: “Money is not necessarily, although it helps a lot for happiness, it’s not necessarily the best way to be happy, to be rich, you know.”

24. “Money is not necessarily, although it helps a lot for happiness, it’s not necessarily the best way to be happy, to be rich, you know.”

— Eric Ripert

Eric Ripert Quote: “Today, because I want to be gentle on my back, I listen to jazz.”

25. “Today, because I want to be gentle on my back, I listen to jazz.”

— Eric Ripert

Eric Ripert Quote: “In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.”

26. “In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.”

— Eric Ripert

Eric Ripert Quote: “At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.”

27. “At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.”

— Eric Ripert

Eric Ripert Quote: “I’m very bad, but I like to dance.”

28. “I’m very bad, but I like to dance.”

— Eric Ripert

Eric Ripert Quote: “When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.”

29. “When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.”

— Eric Ripert

Eric Ripert Quote: “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.”

30. “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 Ripert

Eric Ripert Quote: “Obviously California is fantastic in terms of produce, vegetables.”

31. “Obviously California is fantastic in terms of produce, vegetables.”

— Eric Ripert

Eric Ripert Quote: “When you serve lobster, you’ve taken a being’s life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it’s a matter of paying homage.”

32. “When you serve lobster, you’ve taken a being’s life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it’s a matter of paying homage.”

— Eric Ripert

Eric Ripert Quote: “It was a very happy time in my life, and that was an important lesson too: to learn how little it took to be happy, to understand from a young age that the human heart is a small and delicate vase. You must handle it carefully, but in the right circumstances, it does not take much to fill it up.”

33. “It was a very happy time in my life, and that was an important lesson too: to learn how little it took to be happy, to understand from a young age that the human heart is a small and delicate vase. You must handle it carefully, but in the right circumstances, it does not take much to fill it up.”

— Eric Ripert

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