Ripert, I Keep Coming Back To Ripert (file under Inspiration)

Chef Ripert seems to be everywhere these days. He’s got a new book out (which I wrote about here http://newbieintheweeds.blogspot.com/2009/01/eric-ripert-and-on-line-file-under.html). Not only that but because I loved it so much I picked up Ruhlman and his book entitled; “A Return to Cooking.” I started blogging about it in an earlier post not long ago.

I feel that through Chef Ripert I am able to see the varying degrees of Chef. Not to mention a varying degree in integrity, character and honesty. He is definitely someone I would love to be in close proximity to as I feel that just being around him would be like reading Larousse ten times over. He also has me wondering if now IS the time for me to go to New York. This statement requires a lot of honesty on my part to disseminate. I am nowhere near the level that his cooks are. I’m sure even his dishwasher has a thing or two on me. But what I have learned is that people like me are not a dime a dozen. That my passion, character, drive, honesty and spirit make me a valuable commodity. This is not nearly the same thing as saying I am a great chef or even a good cook. Merely that there are other variables that one looks at when making moves in their lives.

One of the things that is standing out in my mind is when he wrote; “A good cook likes a challenge. A good cook chooses the most difficult road.” Time and again I have seen this both to be true and untrue. But it starts me thinking that perhaps this is what I need to do. Go to New York. Get in with the foodie crowd. Work my ass off in the pursuit of what I truly want. Which is to be the best cook I possibly can be. And believe me when I say that I believe that is going to be pretty DAMNED good.

I have ordered all of the books that Ripert has been a part of from the library. I look forward to gaining more insight into the man and the Chef that has me asking a lot of questions right now.

Chef Ripert says; “Seasoning is fundamental to cooking. It’s hard to teach seasoning, but with patience, it can be done.” I believe this truly. And I have seen just how true it is.

Are you dreaming big and inspired?

A la prochaine

SDM