eric ripert

This week, on a very special episode of Inside Julia’s Kitchen, we’re celebrating what would have been Julia’s 111th birthday. Join host Todd Schulkin, as he highlights some of our favorite Julia Moments from the last year, including Julia memories shared by chef and restaurateur Serigne Mbaye of DAKAR NOLA; Rachel Stroer, President of the Land Institute; drinks expert Robert Simonson; Barkha Cardoz of Cardoz Legacy; baker and author Rose Levy Berenbaum; Kevin Morse, the founder of Cairnspring Mills; pastry chef Sandra Adu Zelli; chef Eric Ripert of New York’s Le Bernardin; and one of the Foundation’s Trustees, Alex Prud’homme, who is Julia’s grand-nephew and a journalist and author. Tune in as we say Happy Birthday to Julia! (Photo: Schlesinger Library, used with permission)

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On today's episode of All in the Industry®, Shari Bayer's guest is Rebecca Halpern, a documentary filmmaker whose work includes multiple seasons directing, writing and producing the hit series “American Greed” and “Gangland,” and the critically acclaimed six-part limited series “Helter Skelter,” which she co-executive produced for Epix. Her award-winning feature documentary, “Love, Charlie: The Rise and Fall of Chef Charlie Trotter”, won Best of the Fest at the 2021 Chicago International Film Festival, and was acquired by Greenwich Entertainment. Rebecca also produced and wrote the feature documentary “Who Is Stan Smith?,” premiering at Doc NYC 2022, and most recently, she served as co-executive producer of the six-part Netflix series, “How to Become a Mob Boss.” To note: Shari worked as a server at Charlie Trotter's restaurant in Chicago from 1997-98. Today's show also features Shari's PR tip to stick with your vision; Industry News Discussion on the US Department of State's Diplomatic Culinary Partnership with the James Beard Foundation; and shifts coming to restaurants, according to top chefs in San Francisco; plus, Shari's Solo Dining experience at Maguy Le Coze and Chef Eric Ripert's 4-star seafood restaurant, Le Bernardin in NYC. 

**We are proud to announce that our show, All in the Industry, has been nominated for 3 Taste Awards, including Viewers Choice for Best Food or Drink Radio Broadcast, Viewers Choice for Best Food or Drink Podcast, and Viewers Choice for Best Single Topic Series. We are honored to be among the incredible nominees and part of Heritage Radio Network's 28 nominations across 9 categories. You can vote now for All in the Industry until February 17. We thank you in advance! TO VOTE: https://www.surveymonkey.com/r/ZJD97NF

All in the Industry is nominated for a viewer’s choice TASTE AWARD. Cast your vote before February 17th.

Photo Courtesy of Rebecca Halpern.

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes French chef Eric Ripert of New York’s four-star seafood restaurant Le Bernardin. They discuss fine dining in today’s post-pandemic world, the evolution of French food in America, and his work with the food rescue non-profit organization City Harvest. Plus, as always, Eric shares a Julia Moment. 
 

Photo Courtesy of Nigel Parry.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!

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The coronavirus pandemic has shut down America’s hospitality industry, financially imperiling many of its workers. Anna Polonsky, a longtime friend of the Tunes, has partnered with Galeen Quinn to develop the #AskChefsAnything campaign to support the industry’s immigrant workforce who are severely lacking access to government unemployment assistance. #AskChefsAnything has established auctions that give bidders a chance to win a one-on-one 30-minute online session with their favorite chef or other food expert, with the proceeds benefiting immigrant workers. Industry luminaries such as Eric Ripert, Enrique Olvera, Alison Roman and Gail Simmons have signed up to participate. We also check in with our good buddy, singer-songwriter Fletcher C Johnson. Fletcher and his wife recently battled COVID-19, and our thankfully on the mend. Fletcher also was gracious enough to play some songs for us from quarantine in Brooklyn. Be sure to check out Fletcher’s latest album, Are You Feelin’ It.

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Chef Eric Ripert (of Worlds 50 Best / 3 Michelin Star Le Bernardin, Avec Eric, No Reservations) drops by the studio to chat about his greatest adventures: transplanting from France to the United States, traveling with his friend Anthony Bourdain, and studying at Buddhist temples all over the world.

Please support more conversations like this by hitting the subscribe button and leaving a quick review on Apple Podcasts.

Let me know who you want to hear from next. Look out for upcoming episodes with director Ken Burns, environmental activist Paul Watson, actress Rhian Ramos, CEO of Conservation International Dr. M Sanjayan, alpinist Steve House…

[Recorded at Smile Radio at Smile To Go in the Freehand Hotel of New York City.]

[Great Adventures is supported by Hiatus Tequila and Hanah One.]

Eric Ripert, along with chef Jose Andres, started the "Anthony Bourdain Scholarship" with the Culinary Institute of America which helps young chefs advance their studies internationally. If you would like to donate you can here.

CONNECT WITH US ON SOCIAL MEDIA:

• Charles’ Instagram / Charles’ Twitter
• Great Adventures Instagram / Great Adventures Twitter
• Chef Eric Ripert's Instagram / Chef Eric Ripert's Twitter

PLACES DISCUSSED:

• Le Bernardin (New York)
• Kek Restaurant (Singapore)
• Ritz Carlton Grand Cayman (Grand Cayman Island)
• Grand Cayman Cookout (Grand Cayman Island)
• Baekyangsa Temple (Korea)

PROGRAMS DISCUSSED:

• Avec Eric
• No Reservations

In this special episode of Snacky Tunes we’re in the Caribbean, and come ashore at the 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman. We meet up with the cookout’s host: the legendary chef Eric Ripert. Eric shares with us his history with this island paradise, and also gives us a behind-the-scenes look at what makes the Cookout one of the most popular culinary events in the world.

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Good day, from the 11th Annual Cayman Cookout. In this star-studded, revelation-packed, 4-interview compilation recorded at the Ritz-Carlton Grand Cayman, some of the most celebrated chefs on the planet join Andrew for intimate conversations: Le Bernardin's Eric Ripert talks about how practicing Buddhism and living in New York City have affected him as a chef; Dominique Crenn shares details of her tomboy youth, including her willingness to take on bullies, by force when necessary; Emeril Lagasse, Amanda Cohen & Andrew Zimmern trade shop talk on the relative value of lawyers vs. agents, how to spot a bad business deal, and the importance of putting food in cultural & historical context; and Nancy Silverton takes us through her storied career, from her early days in 1970s California, to two new projects planned for 2019 & 2020. And it all takes place against a majestic setting worthy of a James Bond movie. Pour yourself some rum and enjoy! Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

This week, Liam and Chef Roland Passot reflect and celebrates the life of Anthony Bourdain | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

Host Dana Cowin catches up with chef Alex Stupak to discuss her favorite dishes at his newly opened Mexican restaurant Empellon Midtown. Next, Becca Parrish, the founder of Becca PR, explains why some of the best PR is invisible; how she keeps clients like Eric Ripert and April Bloomfield happy and how she only pitches stories that she knows editors want to say yes to. Bonus: Daniel Gritzer of Serious Eats shares the key to perfect fondue.

This week on Cooking Issues, Dave and Nastassia answer questions about homemade ramen noodles, pre-searing meat, fish sauce, slushy machines, immersion circulators, pizza ovens, and more!

A winner of 16 James Beard Foundation Journalism Awards during his 25 years as a food critic for GQ, Alan Richman is one of the most revered, yet controversial figures in the restaurant scene over the past two decades. His feuds with Anthony Bourdain, David Chang and Creole cuisine have captured the media, but there is a much greater depth to Richman’s career and personality that deserves to be heard. His journey into the world of food and wine was by coincidence after serving in the army, followed by a period as a sports reporter for the Philadelphia Bulletin in the 1970s. With over a quarter century reporting on restaurants and food trends, Richman lays bare his thoughts on the industry, the coveted position of the celebrity chef and whether the position of food critic is one in danger of extinction.

Continuing on the topic of Food and Music pairing, today's episode of Primary Food features super creative, food-loving, musician/songwriter and artist guests, Joanie Leeds, from NYC, and Rohitash Rao from L.A.! We will share stories about how food inspires and informs our creativity. We will also discuss some wonderful points on creativity and cooking, from Chef Eric Ripert's new book, 32 Yolks.

This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,”

The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&A session that followed the interview.

Ten years is a milestone for any business and an especially gratifying one in the increasingly competitive restaurant landscape. This week we visit with Sohui Kim and Ben Schneider of Brooklyn's beloved The Good Fork, which hits the one-decade mark this month. (The pair also operate the newish Insa, also in Brooklyn.) In our second segment, Sohui and Ben join Jimmy and Andrew for our first ever Book Club--a discussion of Eric Ripert's recently released memoir 32 Yolks.

Meet Eric Ripert – one of the most adored and celebrated chefs working in America today. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews, and is the only restaurant to maintain four stars for that length of time. We proudly present his life story on Evolutionaries. Hear him recount his upbringing in Andorra, his time spent with Jean-Louis Palladin in Washington DC, and his career defining work at Le Bernadin. Discover how he overcame the oppressive confrontational kitchen culture of France to embrace a more relaxed and loving management style that he implemented in the kitchen at Le Bernadin. This program was sponsored by Whole Foods Market.