What food(s) will he eat standing up in front of the fridge/when too tired to cook? Or: what is a favorite snack he doesn't usually brag about (until now)?
As most folks in the US could not afford to eat at Le Bernardin, what modest cost culinary advice would you offer home cooks based upon what you have learned at Le Bernardin?
Please share your guidance and what advice you may offer for the many struggling professional chefs who share your passion but have experienced the less examined struggle of this life, as described in part by Gabrielle Hamilton in 2020 in the NYT as: "For the past 10 years I’ve been staring wide-eyed and with alarm as the sweet, gentle citizen restaurant transformed into a kind of unruly colossal beast. The food world got stranger and weirder to me right while I was deep in it. The “waiter” became the “server,” the “restaurant business” became the “hospitality industry,” what used to be the “customer” became the “guest,” what was once your “personality” became your “brand,” the small acts of kindness and the way you always used to have of sharing your talents and looking out for others became things to “monetize.” There are many broken hearts and burned hands in this jealous love that chefs have for food preparation, what salve can you offer?
I’ve eaten in your restaurant many times & appreciate the staff as much as the food. In the kitchen, do you follow zen principles? Is it a yelling-free zone?
What are you doing - in your own restaurant and through your influence in the industry - to ensure that the rising generation of chefs don't experience the kind of hazing you lived through as you rose through the restaurant ranks?
How would Chef Ripert advise consumers to make sure that the seafood we buy is free of STTP preservative (sodium tripolyphosate), which is found in almost all seafood sold in stores and restaurants.
Discuss the difference between the state of fresh seafood then and now. What do you expect to see in the future? What is the most interesting seafood right now?
Who sharpens your personal knives? What station is your favorite? If you need day boat fish I have a connection from here in Charleston SC. I enjoyed two evenings in your restaurant many years ago and still hold close my taste memories. Congratulations
I’ve loved my dining experiences at Le Bernadin. Can you suggest a restaurant in Paris almost equal to your restaurant; the cuisine; the ambiance; the pleasure?
I just watched a re-run of "Parts Unknown" with you and Anthony Bourdain in Marseille. Would you still want to retire there? (Your restaurant is sublime.)
What favorite dish of yours should every home cook cook because it's so easy and so delicious?
What food(s) will he eat standing up in front of the fridge/when too tired to cook? Or: what is a favorite snack he doesn't usually brag about (until now)?
What dish from your childhood do you make most often, or miss the most - prepared by a relative?
As most folks in the US could not afford to eat at Le Bernardin, what modest cost culinary advice would you offer home cooks based upon what you have learned at Le Bernardin?
Please share your guidance and what advice you may offer for the many struggling professional chefs who share your passion but have experienced the less examined struggle of this life, as described in part by Gabrielle Hamilton in 2020 in the NYT as: "For the past 10 years I’ve been staring wide-eyed and with alarm as the sweet, gentle citizen restaurant transformed into a kind of unruly colossal beast. The food world got stranger and weirder to me right while I was deep in it. The “waiter” became the “server,” the “restaurant business” became the “hospitality industry,” what used to be the “customer” became the “guest,” what was once your “personality” became your “brand,” the small acts of kindness and the way you always used to have of sharing your talents and looking out for others became things to “monetize.” There are many broken hearts and burned hands in this jealous love that chefs have for food preparation, what salve can you offer?
I’ve eaten in your restaurant many times & appreciate the staff as much as the food. In the kitchen, do you follow zen principles? Is it a yelling-free zone?
What food do you pack for a road trip?
What are you doing - in your own restaurant and through your influence in the industry - to ensure that the rising generation of chefs don't experience the kind of hazing you lived through as you rose through the restaurant ranks?
How does your Buddhist practice inform your choices at Le Bernardin? Menu, decor, kitchen, staffing,etc
Did surviving Covid in the restaurant business change your future business plans? What are the good things that came out of it?
Are there any dishes still on the menu, that hold-up after 50 years? Is there any dish requested that you hate to cook or are tired of cooking?
What does he like to do for recreation aside from cooking?
What is the truth he lives by?
How would Chef Ripert advise consumers to make sure that the seafood we buy is free of STTP preservative (sodium tripolyphosate), which is found in almost all seafood sold in stores and restaurants.
Which would be the best gift for you this Christmas?
What’s your comfort food?
What do you cook for friends and family for a casual dinner at home?
What HIS favorite recipe? And favorite fish? (I like the question about a favorite dish for a home cook, too).
If you were going to teach a young person one meal to serve to guests what would it be?
Who taught you the most about how to cook good food?
I've heard that Ripert attempts to incorporate Buddhist philosophies within the kitchen--what is he doing differently?
Which daily kitchen task do you dread the most?
Have you ever taken a dish off the menu because it was too complicated or too fussy? And what was it.
Do you use salt the same now as many years ago?
My Halibut was salty 30 years ago.Is it still well seasoned with salt as it was 40 yers ago?
Discuss the difference between the state of fresh seafood then and now. What do you expect to see in the future? What is the most interesting seafood right now?
What is one dish that every home cook should master?
What advice would you give to the home cook that wants to step up their culinary skills?
As a NYC-based chef, how do you stay inspired? Do you see yourself staying in the city long term?
I ate lunch at your restaurant the day before my wedding in April 1989. If I went today, what would be the same and what would be different?
What is his favorite cookbook?
If you could go back in time, in what period would you most like to be a chef? A diner?
What would he do differently in growing Le Bernardin knowing what he knows now?
What kinds of changes has he seen in customer behavior?
Lucky you, Ruth…Le Bernardin was a favorite restaurant when i lived on the east coast. Ask him to come to Sacramento!
When do we have the best chance of actually getting a reservation?!
Ask him if he has a favorite dish or fish he loves to serve?
What is your best food memory?
Have you ever considered doing an evening of Buddhist temple food at La Bernardin?
You have mentored and supported so many rising stars in the industry. Which young chefs are currently doing things that excite you and why?
If you weren’t a chef/restaurant owner, what would you be and why?
Who sharpens your personal knives? What station is your favorite? If you need day boat fish I have a connection from here in Charleston SC. I enjoyed two evenings in your restaurant many years ago and still hold close my taste memories. Congratulations
I’ve loved my dining experiences at Le Bernadin. Can you suggest a restaurant in Paris almost equal to your restaurant; the cuisine; the ambiance; the pleasure?
How does his Buddhist spirituality inform his kitchen and his food?
Also does he have a “holy grail” food that he would like to try?
What are the most common mistakes that are easily fixed, that home chefs make?
What do you miss about living in France? What do you think your career would have been if you had stayed?
If you were going to open another restaurant in America, where would it be?
What is the most important thing you have learned, thus far? Does not have to be limited to cooking.
How did he enjoy Harry's Bar in Venice earlier this year? I was sitting right next to him and chatted
Also I’m dying to discuss this review with you from 33 years ago
/Users/michaelgordon/Library/Containers/com.apple.mail/Data/Library/Mail Downloads/9B335B7E-E572-45D3-8A35-F6C59266B62D/First Impressions Diners as Waiters.PNG
We’re still alive and have 5 more restaurants in California
Best,
Michael Gordon
Toscana Restaurant Group
bmgmike@mac.com
310-266-7618
I just watched a re-run of "Parts Unknown" with you and Anthony Bourdain in Marseille. Would you still want to retire there? (Your restaurant is sublime.)
What is the best food advice Anthony Bourdain offered to you.