or Connect
New Posts  All Forums:Forum Nav:

What Eric Ripert told us yesterday  

post #1 of 2
Thread Starter 
Yesterday we interviewed chef-owner Eric Ripert at Le Bernardin in New York City for our next book on culinary composition and flavor compatibility. Over the course of our conversation, he made a rather interesting comment.

"My customers are not hungry," he told us.

With this simple statement, Eric defined how he has his work cut out for him. In other words, he doesn't feed customers because they are hungry. He doesn't feed them because they need the nutrients.

In our terminology (as opposed to Eric's), he feeds a higher need along Maslow's infamous hierarchy (from Level 1 physiological needs to Level 5 self-actualization needs).

As we evolve as a society, the needs that every chef must address will evolve along that same hierarchy. That is why it is not enough to study the basics and the classics. Learning must instead become an everyday pursuit, so that new lessons can influence and inform your daily cooking.

Maslow believed that the study and cultivation of peak experiences provides a route to achieving personal growth, integration, and fulfillment in one's life. We believe that peak experiences in gastronomy can provide similar culinary enlightenment -- especially to chefs looking to unlock the secrets of greatness.

Karen & Andrew

Karen Page & Andrew Dornenburg
Co-Authors, BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, THE NEW AMERICAN CHEF, and WHAT TO DRINK WITH WHAT YOU EAT
becomingachef.com
post #2 of 2
Interesting quote.

Maybe that explains the meager portions at many palaces of haute cuisine.

But seriously, many patrons are turned off by the idea of spending a great deal of money and getting great flavor, great presentation and great ambiance, but still being hungry after the meal.
New Posts  All Forums:Forum Nav:
This thread is locked