Eric Ripert and the Art of Cooking Vegetables
Christopher Kimball’s Milk Street Radio
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How Do You Run a Restaurant for 30 Years?
Being a chef and being restauratory, it's not a job. It's a passion. And when you have that, it's no effort to be involved in creativity. I mean, it brings tremendous satisfaction. On top of it, im i'm sharing my, my cooking wisdom with a yunger generation - so on. We like it, and the guests like it, then later on it goes on a menu. Have you ever assembled your staff at four o'clock and given them the menu instad here's what we're cooking fora? Not really,. but sometimes we wont create a special that we are going to test on couple of friends. At five o'clock
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