Thursday, June 5, 2008

New Blog by Eric Ripert!

Eric Ripert has a new blog, Avec Eric! Check out the snapper video. How do you think I learned to determine doneness?


Joseph Bayot said...

Thanks for the link! That's a really old school French (yet still very effective) way of determining doneness.

I think this is a really great blog. I've been reading some of your old posts and I'm really looking forward to reading more when I have some free time.

I saw your post on per se. Very well written. I find that a lot of blog writers are so long winded when describing their experiences.

Heh it's funny because I'm saving up to go to per se as well, but for me, it'll be my 21st birthday on September 6, 2009. I definitely want to be able to do the wine pairings! I did a stage there for a day last summer, and the kitchen is absolutely amazing to work in, although I felt as though it was a bit too sterile for me.

Nick N said...

Too sterile? Maybe. After seeing that, other restaurant kitchens really gross me out.

Let me know if u go!

Joseph Bayot said...

Oh definitely the level of cleanliness and professionalism is amazing and I wouldn't have it any other way for that type of cuisine that requires such intense dedication and focus.

But, as I was working, I felt almost uptight; maybe it was the fact that I was a nervous, super Thomas Keller-fan stagiare, rather than a regular employee who was comfortable with the work and the people around them.

Nick N said...

Yea definitely, most "stagiares" feel the same way in a new kitchen.