How important is service in a restaurant to Eric Ripert?
Service is key. I mean, if you have great food, and the food stays in the kitchen, and it’s not delivered on time, and it’s cold in front of the client, whatever you have done is ruined. If you have a full dining room, like, 80 people, and you are not able to feed people in a timely manner with the food that they have ordered that tastes good on a clean plate, you have failed. Service is also creating the mood. It’s part of the magic of the experience. I always see service as an art. I mean, French people actually call that “l’art de la table.” So, service is very, very important. It’s complementary of the work that we do in a kitchen.