Eric Ripert is the chef of one of the world’s greatest seafood restaurant, Le Bernadin, in New York City. While in culinary school a girlfriend and I dined here and I still remember the room, the exquisite service, and the outstanding seafood.
32 Yolks is chef Ripert’s autobiography that is written with Veronica Chambers. I am amazed at Chambers’ ability to put the chef’s story into words. The imagery of his mother putting together a beautiful dinner every night is inspirational. Sections of the book are hard to read as Ripert grows up and is not treated nicely by his mother’s second husband.
Other family members and friends nurture and nourish Ripert. It is exciting to see how culinary school and working at some of Paris’ top restaurants have shaped the chef that we now know.
In particular, the chapters written on chef Ripert’s time in Joel Robuchon’s kitchen are wild. I had a hard time putting the book down.
The story comes to an end with chef Ripert at Charles de Gaulle boarding a plane for Washington D.C. to work with none other than Jean-Louis Palladin. I hope that there is another book in the works, as the story is not finished. It does leave us hanging as Ripert picks up a book at the airport, a book that seems to have influenced his life. I look forward to seeing reading in the future how Ripert’s life in America evolves from working with chef Palladin to where we see him now, in New York City.
Chef Ripert and Veronica, bravo on this first book. Looking forward to the next. Until then, I have just picked up Yes, Chef: A Memoir, Chambers’ book with chef Marcus Samuelsson.
From my Mother’s Table to Working the Line
Eric Ripert with Veronica Chambers
Random House Books; 247 pp.; $28.00