In response to a recent comment on my previous blog , I'd like to share some thoughts on the issue of restaurant reservations. At my restaurant, the reservations department is the first point of contact with our clientele.
Creativity cannot be controlled or regulated. I find myself bombarded by ideas, most of the time at night, but I could be on a plane, or driving, or speaking to a friend. Ideas appear to me like flashes.
I always tell my cooks that if you start cooking with mediocre (or worse) ingredients, even if you are a genius of a cook, you will have a mediocre dish in the end. We strive to find the best ingredients from all over the world.
Hello, my name is Eric Ripert, and I am the chef and owner of Le Bernardin restaurant in New York. I'm very excited to have the opportunity to write my own Wine Spectator guest blog, and look forward to sharing ideas with you throughout the next month.
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