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Eric Ripert grew up with the cuisines of southwestern France and Spain before going on to receive formal training in the kitchens of Joël Robuchon and Jean-Louis Palladin, among others. He came to the United States in 1989 to work as a chef, and in 1991, took a job at preeminent French seafood restaurant Le Bernardin in New York.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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