Chef Eric Ripert's Journey from Line Cook to Le Bernadin

The Leonard Lopate Show | May 13, 2016

Before the James Beard Awards and Michelin stars, Chef Eric Ripert was a young boy in France missing his father after his parents divorced. He found solace in food, despite the fact that his mother and grandmother believed that boys did not belong in the kitchen. In 32 Yolks: From My Mother's Table to Working the Line, he details how he went to culinary school in Paris and pursued cooking in earnest before eventually moving to New York and founding Le Bernadin. 

Event: Eric Ripert will be in conversation with Martha Stewart on May 18th at 8 p.m. at the 92nd Street Y. The event is sold out, but there's more information here. 

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