Why does Eric Ripert focus on seafood dishes?
I think it’s destiny. I worked in few restaurants before Le Bernardin and I always ended up in a fish station, although I know how to cook meat pretty well. And the only thing I don’t know how to do well is pastry, because it’s too scientific, and I’m more instinctive as a cook. But I always, after doing the round of the kitchen, ended up in a fish station and developed, obviously, expertise and a certain passion for it. And then, in 1991, I came to Le Bernardin. Suddenly, I realized that Le Bernardin is a seafood restaurant, and for me, it’s basically a gigantic fish station. So, I’m very comfortable with taking the position of a chef, and it’s why I’m still here 20 years later.