Eric Ripert and the Art of Cooking Vegetables
Christopher Kimball’s Milk Street Radio
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Chef Robushaw - The Precision of a Chef
He was a cook who happened to be the best chef in the world at the other time. But he alway thought himself a craftman, an artisan. He was very hard on himself and very hard on the team but we were able to create many miracles. For instance, hehad a dish that was called the joulet of lobster with caviar and cauliflower. And that dish was decorated with tiny dots that were surrounding the the ball where the joulett was. That's the precision of roe robichon,. The legendary precision that he had, not only the the presentation of the dishes, but also in flavors.
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