Adrienne and Joe sit down inside the walls of the iconic Le Bernardin in New York City for an intimate chat with chef Eric Ripert. He tells them the secrets behind his ascent to helming one of the best restaurants in the world, including what it takes to maintain a level of excellence worthy of becoming (and remaining) a three-Michelin-starred restaurant. Plus, we discuss:

How fine dining has radically changed in his time as a chef

Chef Ripert’s early years learning from four of the most important chefs in the world

His path to becoming executive chef at only 28 years old

The unique system inside Le Bernardin’s kitchen that sets it apart

Adrienne’s eight years under his tutelage and what he remembers most about her

Fork It or Forget It: Peeling Strawberries (and the dreaded task of peeling peas that followed him to Le Bernardin)

A five-star review of guests who brought a special gift all the way from Japan

The secrets to menu development and changing over time

Keeping a connection to the kitchen and the routine that makes him successful

Who makes better paella: Chef Ripert or José Andrés?

Follow Eric: @ericripert

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm