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“It’s driven by passion”: Eric Ripert on simplifying seafood and Le Bernardin | Salon Talks

Eric Ripert, chef of the Michélin 3-star restaurant Le Bernardin, tells Salon about his brand new cookbook, “Seafood Simple,” and some of his favorite ways to sear, broil, stew and even pound fish. Ripert explains that he wanted to make cooking fish easier for the average person after noticing that “a lot of people are intimidated by seafood.” The chef breaks down the basics of buying seafood sustainably and tailoring your recipes to the season and specific flavor profiles of each fish. Plus, Ripert reflects on his many appearances as a guest judge on “Top Chef,” his efforts to fight food insecurity with the organization City Harvest and why he’s not rushing to open up any new restaurants. “I’m very happy with Le Bernardin,” he said. Learn more about Ripert’s new cookbook “Seafood Simple” here: https://bookshop.org/a/2464/978059344... Chapters: 00:00 An expert simplifies seafood 05:05 Ripert's favorite fish 06:48 Family influence 08:21 Le Bernadin's signature dish 10:23 What Ripert won't cook 11:19 Cooking sustainably 15:25 Ripert on Top Chef 16:58 Why Ripert meditates 18:56 Fighting food insecurity 21:44 What's next for Ripert?