On March 16th, it was my great privilege to be inducted into France’s Legion d’Honneur. The organization, established in 1802 by Napoleon, recognizes French nationals for “merites eminent” or “eminent merit” in business and civil and military service. For me, the recognition is very special because, even though I have not lived in France for many years, France is where my love of food, cooking and this business began. The award is not just about me but about my grandmother, my mother, the experience of cooking at home, at school and in great restaurants in Paris. Many factors go into this business of food and service and much of that was learned in France and from several French people in America.
Growing up in Antibes, which is in the southern part of France, I was interested in food and cooking at a very young age. My mother and grandmother would allow me to help. Even though my mother had a full time job, she was an accomplished and adventurous cook and put great emphasis on preparing intricate meals. I became quite used to sitting down to a well-set table and eating great food—some of which I helped prepare. At age 15, I set out for culinary school in Peripignan and after graduating, immediately moved to Paris where I got my first job at La Tour D’Argent. That restaurant taught me many fundamentals of cooking but there was more to learn and I began working for Chef Joel Robuchon at his restaurant, Jamin. Working at Jamin was where I continued to perfect the technical skills that are so important to being a good cook.
Feeling an urge to travel, I decided to move to America and fortunately Chef Robuchon recommended me to Chef Jean-Louis Palladin who, at the time, had a restaurant called “Palladin” at the Watergate Hotel in Washington, D.C. That was a good transition because I was learning to speak English, living in the Nation’s capital but was with a fellow Frenchman who was not only a great chef but taught me how to open up and be creative, as well as establish respect for the ingredients. Working with Jean-Louis was really a revelation – I often describe my transition from the kitchen of Robuchon to Palladin as leaving Catholic School for Woodstock.
In 1991 I moved to New York, worked with Chef David Bouley briefly and then came to Le Bernardin. My good friend, the late Chef Gilbert Le Coze, hired me as his chef de cuisine and following his death in 1994, his sister and co-owner, Maguy asked me to take over as Executive Chef of Le Bernardin. Today Maguy and I still own the restaurant and work together daily.
I enjoy my life in America with my co-workers, friends and my wife and son but have not forgotten my home country and how much of who I am and how I cook is influenced by France. This recognition pays homage to those who have helped me along the way and I thank all the people within the Legion d’Honneur who have given me this important award.
Natalie Sztern SAID...
I am currently reading On The Line and am loving the history of Le Bernadin and how it runs. The layout and design of this book is award winning.
Culinary Schools In California Eric Ripert | Avec Eric - Legion d=92Honneur « SAID...
[…] Eric Ripert | Avec Eric - Legion d?Honneur By eric ripert At age 15, I set out for culinary school in Peripignan and after graduating, immediately moved to Paris where I got my first job at La Tour D?Argent. That restaurant taught me many fundamentals of cooking but there was more to learn and … Eric Ripert | Avec Eric - http://aveceric.com/ […]
aenea SAID...
Congratulations!
rideandcook SAID...
Such a path your life has taken, Chef! Congratulations to you. I will one day dine at Le Bernardin, and I look forward to it.
BrusselsSprout in Manhattan SAID...
Félicitations!!!
cameron SAID...
Congratulations! I love eating at your restaurant.
I am just back to Vancouver from the first halibut fishing trip of the season in the north coast of British Columbia, and I made two of your recipes while there: poached Halibut in warm herb vinaigrette and your poached halibut with beets recipe from the On the Line cookbook for my family - very nice to use fresh caught seafood.
Thank you for all you do.
Cameron
Jennifer Heigl SAID...
Congrats Eric! An award well deserved!
Anna SAID...
Congratulations!
Anneboulley SAID...
Congratulations! I love your work and your smile. :)
intersubjective SAID...
Congratulations Chef Ripert! Such an honor!
Monica Ricci SAID...
First, congratulations to you!! How wonderful!
Secondly, your post made me think of how many hours I’d spend in the kitchen with my Italian grandmother learning how to cook and bake and such. It is a tragedy that so many children today are growing up having learned nothing of the kitchen, its beautiful implements, and the rich wonder of preparing fresh meals from scratch. Many of my clients are doing their children this very disservice and I try to encourage them to bring the kids into the kitchen as often as possible. Nevertheless, we will have a culinary and health crisis on our hands because of it, which hurts my heart to think of it.
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