As the New York restaurant Le Bernardin celebrates its 50th anniversary this year, chef Eric Ripert humbly reflects on his three-plus decades there. Over this time, he has brought his artistic vision fully to life, subtly evolving it season to season and year to year, creating an exquisite experience for those guests lucky enough to sit in the dining room of a restaurant that has managed to maintain its four-star rating from The New York Times since shortly after its stateside opening in 1987 (it started in Paris, in 1972). Le Bernardin has also kept up its three-Michelin-star status. This year, Ripert himself was honored by Michelin with its mentor chef award.

The author of a best-selling memoir and of several cookbooks, Ripert has also been a guest judge on Top Chef, appeared on several episodes of the late Anthony Bourdain’s No Reservations and Parts Unknown (the two were very close friends), and was the host of his own show, Avec Eric, on PBS. Careful to nourish a particular style in the kitchen that emphasizes a fastidious attention to detail, sharing knowledge, and leading in a compassionate way, Ripert credits his practice of Buddhism for helping shape his open-armed approach to life and work.

On this episode of Time Sensitive, Ripert talks with Spencer about his cool-headed leadership style, his meticulous ways of managing time and technique in the kitchen, and the enduring influence of his mother’s culinary wonders.

Special thanks to our Season 6 sponsor, L’ÉCOLE, School of Jewelry Arts.

Show notes:

• Eric Ripert
• Le Bernardin 05:06
• Maguy Le Coze 05:53
• Gilbert Le Coze 10:04
• 32 Yolks: From My Mother’s Table to Working the Line 25:34
• Vegetable Simple: A Cookbook 41:51
• Anthony Bourdain 49:37