This week, seafood maestro Eric Ripert, known for his exceptional seafood dishes, shares his secrets to mastering fish and sauce creation. He recounts a pivotal moment that changed his approach at Le Bernardin. Joining him is Guy Crosby, a food science expert, who tackles culinary questions and sheds light on cooking techniques. They also explore Chicken Kyiv’s surprising history, revealing its origins and cultural significance. Expect a delicious blend of culinary tips and intriguing food science!

Guests Amy Thielen, Eric Ripert, and Pierre Thiam share tips on stress-free Thanksgiving hosting, cooking moist turkey, simple seafood dishes, West African flavors, and crispy roasted Brussel sprouts. They discuss their books, including Thielen's Company, Ripert's Seafood Simple, and Thiam's Simply West African. They provide techniques for cooking salmon gently, creating reimagined Thanksgiving side dishes, and incorporating unique flavors like palm oil and collard greens.

Join Christopher Kimball in an interview with Eric Ripert, one of the world's greatest chefs, as they discuss the secrets of cooking great seafood and making sauce. They also explore the future of food and culinary medicine, share tips on using apples, and delve into the art of sauce-making. Plus, they talk about removing the bloodline from fresh fish and uncovering Ukraine's culinary traditions.

This week, we speak to legendary chef Eric Ripert on the 50th anniversary of his restaurant Le Bernardin, possibly the most consistently critically beloved restaurant in the world. Keeping a restaurant relevant over time takes work and constant change. More than 30 years in, he tells us what it takes to lead a lasting institution. Then, FT Weekend editor Alec Russell and senior editor Horatia Harrod join Lilah to talk comedy. As comedians navigate artistic expression, respect, and where to draw the line onstage, we explore what makes something funny today.-------Tell us your cultural prediction! You can record a voice message here: https://sayhi.chat/jzdg3-------Want to stay in touch? We love hearing from you. Email us at ftweekendpodcast@ft.com. We’re on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.-------Links and mentions from the episode:– Eric has a PBS series called Avec Eric and a delightful video series called Get Toasted: https://www.youtube.com/watch?v=NefJDmTgX08– Eric’s three books are the cookbooks Vegetable Simple and the Le Bernardin Cookbook, and the memoir 32 Yolks– Lilah’s piece on comedy: https://on.ft.com/3G5WDmJ– Alec is on Twitter @alecurussell. Horatia is on Twitter @horatiaharrod-------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcast-------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam GiovincoRead a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Eric Ripert is chef and part-owner of one of New York’s flagship fine-dining establishments, Le Bernardin.  For three decades with Ripert at the helm, Le Bernardin has ranked at the top of the world's best restaurant lists and holds three Michelin stars, the maximum available. Ripert is also the author of several cookbooks and a best-selling memoir – and was host of the Emmy-winning tv show “AVEC ERIC.” Ripert shares with Alec stories from his culinary training, how he maintains Le Bernardin's excellence, and the unmatched power of dessert.  See omnystudio.com/listener for privacy information.