In 1994, a 29-year-old Eric Ripert took over the French restaurant, Le Bernardin; it was subsequently awarded four stars by the New York Times. And it’s been only up for Ripert since then, winning the James Beard Foundation Award for Outstanding Chef and becoming regular guest judge on Bravo’s Top Chef and enjoying the exalted position as the very pinnacle of NYC culinary pyramid. Learn how this master chef got started as he presents his memoir 32 Yolks: From My Mother’s Table to Working the Line at Barnes & Noble. He’ll be joined by Nilou Motamed, the editor of Food & Wine. Meet Eric Ripert, Chef Of Le Bernardin Details
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