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Private Notes
Urbanna, Virginia, situated on the Rappahannock River just east of the Chesapeake Bay, was established in 1680 making it one of the oldest towns in America. Fish, oysters and crabs are plentiful and most of the fishing businesses here are multi-generational.
Eric Ripert heads to the Cayman Islands to visit Blue, his restaurant, and serves up some fresh seafood. Heading out into the ocean, Eric goes fishing and catches some tuna as well as some conch to go with his dish. He also heads to the beach to cook Spiny Lobster for some friends.
Eric Ripert visits Tuscany to learn about the art of making and eating lardo. Along the way he enjoys fine wines, amazing meals and interesting concoctions. One of the most interesting concoctions is a Bacon Ice Cream.
The path that each cook takes to becoming a chef is different. Eric's journey began in his home kitchen in the South of France, where he was lucky to be influenced by both of my grandmothers.
Eric visits a former chef colleague, now a farmer, whose mission is still all about taste and flavour.
A chef's job is much more than cooking in a restaurant. Eric travels to Grand Cayman for a grand cookout and grilling competition with his friend Anthony Bourdain.
Celebrity chef Eric Ripert doesn't always cook in his 4-Star restaurant kitchen. Today, we'll see him in action at City Harvest Mobile Market.
Eric Ripert visits Surryano Ham in Virginia to learn about their organic and artisanal preparation methods. Eric tries his hand at the salting process of Surryano Hams. Later, we visit Le Bernardin in New York to see how Eric and his Staff create a new dish for the restaurant. Lastly, we meet Eric in his kitchen and learn how to prepare Pistou Soup with some delicious Surryano Ham.
Chefs Anthony Bourdain, Dean Fearing, Jose Andres, Grant Achatz, and David Chang sit down with Eric Ripert to talk about the world of being a chef. Sharing stories from their childhood, moments in their life that define them as chefs and much more, these men give an insight into the life of a world class culinary expert.
Great food calls for great service. Eric visits the Culinary Institute of America.
Eric visits Polyface Farms in rural Virginia. Farmer Joel Salatin has worked for 40 years creating a green, sustainable farm raising cattle, chickens, and pigs.
Eric Ripert visits Ratna Ling, a Buddhist retreat and study centre on the northern coast of California. While there, he enjoys a time of rest and relaxation as well as cooking an amazing vegetarian meal for the volunteer workers. Learn about the keys to making a quality vegetarian meal that is pleasing to the appetite on food curated.
Eric visits the renowned Inn at Little Washington where chef Patrick O'Connell shares his stories about how the dream of a restaurant became a reality.
