Mesa do Chef

Mais um conjunto de conselhos e ensinamentos que o chef do LE BERNARDIN (3 *** Michelin 2012) Eric Ripert publicou na sua página do Facebook:

• In my 1st year cooking, my arms had burns & scars; my hands had many cuts.

• But year later I would achieve the same tasks in the kitchen without a scratch.

• My lesson?

• Master the craft; be organized & proactive.

• Stop finding excuses and reasons.

• Small or big kitchens are the same.

• Real pros work with their head first... : )

LE BERNARDIN |155 West 51st Street, New York, EUA | Chef Eric Ripert

O chef do LE BERNARDIN (3 *** Michelin 2012) Eric Ripert tem estado a publicar na sua página do Facebook uma série de conselhos e ensinamentos a jovens cozinheiros.

Aqui ficam os já divulgados, sendo que alguns são universais e não se aplicam apenas aos profissionais da cozinha:

• If you wish to become a chef you should have true passion for cooking & eating & not seek fame & fortune. Cooking = craftmenship & often artistry

• Aspiring cooks & chefs visit our kitchen (for stages, training, etc) We’re very welcoming but one detail that irritates me a lot is talking with your hands in your pockets (:

• In a professional kitchen, hands in pocket = impolite and lack of discipline & motivation. Also no leaning on counter, table or wall. Professional conduct is part of protocol & tradition (:

• In professional kitchens, cooks & chefs own their knives & don't share them. A cook with dull or poorly kept knives is not considered to be a professional

LE BERNARDIN |155 West 51st Street, New York, EUA | Chef Eric Ripert

"Cayman Cookout 2012", The Ritz Carlton, Cayman Islands, Jan. 2012

"Restaurant work is so much more than simply cooking and serving customers.

One of the things that any business must be involved in is marketing.

For a restaurant and its chef, it has become increasingly important to get your name circulating and to make some public appearances.

Food festivals are held everywhere and it can be a very valuable experience for a chef to get out, meet other chefs and listen to what the public has to say in a less formal environment.

Traveling to food events and festivals can also be an opportunity to experience and be inspired by another place.

It’s very difficult for chefs to take actual vacations so being involved in an event can be a way to mix business and pleasure."

ERIC RIPERT, Chef do LE BERNARDIN (3 *** 2012, 4 **** NYT, #18 2011), 26 Jan. 2012

LE BERNARDIN |155 West 51st Street, New York, EUA | Chef Eric Ripert

“Sim, eu uso peixe português aqui no LE BERNARDIN. Não sei se é da água, não sou biólogo marinho, mas o peixe é muito saboroso e delicado. Nós gostamos disso e compramos a Portugal linguados, pregados de mar, polvo... e outros peixes – como as sardinhas, mas que são menos populares do que o linguado!”

ERIC RIPERT, Chef & Co-Owner do LE BERNARDIN (3 *** Michelin 2012, 4 **** The New York Times, #18 The 50 Best Restaurants in the World Awards 2011, por muitos considerado o melhor restaurante de NY para comer peixe ou até o melhor de NY), TVI, Jan. 2012

LE BERNARDIN |155 West 51st Street, New York, EUA | Chef Eric Ripert