Contact Us

Please complete the form and one of our specialists will get back to you to discuss your specific needs.

Request your demo

The Predict.X Platform enables data driven decision making across your organisation, background in advanced analytics not required!

6th April 2018 - 3 min read

Innovation in Food: The Eric Ripert Story

By Joni Lindes

Eric Ripert, celebrity chef and head chef of Le Bernadin, is committed to being at the forefront of innovation in the culinary world. We are very much inspired by his story. Whether it is maintaining his culinary brand, running his restaurant, managing his daily schedule, creating new culinary delights, or even pairing food with wine, Ripert is guaranteed to take the unorthodox approach.

Eric Ripert on Lifestyle

For starters, Ripert begins every morning with meditation. His lifestyle, management style and food are informed by his devout dedication to Buddhism. Despite the heat of the kitchen, Ripert remains calm and centred.

“He is the sensei master. He is truly tranquil. I’ve worked for other celebrity chefs, and he is completely different,” said Le Bernadin sommelier Juan Gargano. Minimalist Asian influences, like pea shoots, are present in his dishes.

Ripert believes in taking a walk through Central Park everyday, no matter how busy he is. He also does not work at a computer. rather, he uses his iPhone and his kitchen.

“Computers are supposed to free you,” reported Ripert to Bloomberg News, “but people are more like slaves to the computer. I feel freer without it. I can think about other things,” said Ripert.

Reinventing Fame

Ripert believes in quality over quantity and remains to be one of the few celebrity chefs without multiple restaurant outlets. Ripert believes proximity allows him to know exactly what goes on in his restaurant- giving him the ability to correct small details. PredictX believes that all stakeholders know exactly what goes on in their business. Although PredictX does this through data analysis, Ripert achieves this by being close to his team.  He often tastes every sauce in his kitchen at Le Bernadin.

In addition to his role at Le Bernadin, he owns a small restaurant in the Cayman Islands named Blue by Eric Ripert. Last year he opened a wine bar across the courtyard from Le Bernadin and named it after his wine director- Aldo Sohm.

Ripert regularly appears on TV and in the media. He features regularly in Top Chef as well as Anthony Bourdain’s Parts Unknown on CNN. He played a brief role in Netflix’s Chef’s Table where he introduced us to Jeong Kwan, a 60-year-old Zen Buddhist nun, and the delicious vegan dishes she cooks for her community.

“I’ve reached my level of contentment career-wise,” Eric told Bloomberg News. It is no wonder he is fulfilled. He is recognised as one of the top chefs in the world. Earlier in his career, The James Beard Foundation named him “Top Chef in New York City.” He has won the 2003 award for “Outstanding Chef in the United States.” His current restaurant, Le Bernadin, has held three stars in the Michelin Guide since 2005- a very rare achievement for any restaurant based in New York.

In 2009, Ripert expanded his horizons to the TV screen with his debut TV show Avec Eric. The show ran for two successful seasons while grabbing two Daytime Emmy Awards.

In 2010, Ripert released his first cookbook. Avec Eric: a culinary journey with Eric Ripert contains more than a hundred recipes from around the world. Ripert was born in Antibes, France but grew up in Andorra, a small country just off the Spanish border. Le Bernadin is heavily influenced by French cuisine as well as Ripert’s own upbringing and Asian influences.

Reinventing Food

Like PredictX reinvents ways of doing business, Ripert constantly reinvents traditional dishes. He is not shy to pair fish with meat and is well-known to have a glass of Bordeaux with fish- a controversial statement among foodies.

He takes the minimalist approach and often cooks his dishes very lightly. The menu is divided into three columns, “Almost Raw,” “Barely Cooked,” and “Lightly Cooked.”

For Ripert, the culinary world never stands still. He often reinvents a new menu for each season. His calm demeanour, attention to detail and his focus on innovating his personal brand inspires PredictX. We look forward to having dinner at his restaurant soon!

Joni Lindes
By Joni Lindes
3 min read

Leave a Comment

Your comment will need to be approved.