A Bookprint is the list of five books that leave an indelible mark on our lives, shaping who we are and who we become.
You are what you read.
Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin. The celebrated restaurant holds three stars from the Michelin Guide and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews and is the only restaurant to maintain four stars for that length of time. In addition, Ripert has partnered with The Ritz-Carlton Hotel Company to open restaurants at various destinations including Blue in Grand Cayman, Westend Bistro in Washington D.C., and 10 Arts Bistro in Philadelphia.
Eric is the recipient of many awards including: Best Restaurant in America" (1997) by GQ, "Best Food in New York City" (2000–2007) by Zagat, "Outstanding Restaurant of the Year" (1998) by the James Beard Foundation ,"Top Chef in New York City" (1998) by the James Beard Foundation, "Outstanding Service Award" (1999) by the James Beard Foundation, "Outstanding Chef of the Year" (2003) by the James Beard Foundation, Gayot Top 40 Restaurants in the US (2004-2008).
He is chair of City Harvest’s Food Council, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He serves as a regular guest judge on the seventh season of “Bravo’s Top Chef” and is the host of his own PBS TV series “Avec Eric,” with a second season airing in Fall 2010.
Ripert is the author of four cookbooks, including the soon-to-be-published Avec Eric (Fall 2010), On the Line (2008), A Return to Cooking (2002) and Le Bernardin –- Four Star Simplicity (1998).