Episode 122: Eric Ripert LIVE

07/20/16 • 70 min

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.

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.

Previous Episode

Episode 121: Jonathan Gushue

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Jonathan Gushue.

After making a name for himself with award-winning menus, renowned chef Jonathan Gushue traded in fine dining for a wood-fired grill. In December 2015, he opened his first restaurant, The Berlin in Kitchener, Ontario. The restaurant leverages the region’s farming roots and showcases a modern take on central European fare, cooked over a wood-fired hearth. It also serves as a chance to elevate the techniques and styles Gushue has learned throughout his travels in England, France and Japan.

Next Episode

Episode 123: CJ Reycraft

This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of Amuse, where classic French cuisine gets a modern update.

Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.