Join super chef Eric Ripert as he takes us inside his world of big flavours. First, we get an inside look at, and introduction to, the legendary saucier at Le Bernardin, as he goes about developing the subtle flavours necessary for the myriad sauces used in the restaurant every day. Eric then travels to the beautiful Villa Bordoni in the Chianti region of Tuscany.
Join Eric as he demonstrates the importance of quality ingredients in great cooking. In the kitchen of Le Bernardin, Eric takes us through the preparation of raw ingredient dishes, such as smoked salmon with organic farm raised caviar.
We travel with Eric to experience farming the sea. We begin at Le Bernardin with the preparation of thousands of pounds of fresh fish delivered every morning to the restaurant. Eric then travels to Hog Island, a California shellfish farm whose millions of oysters and clams naturally clean the sea they are grown in.
We go on a journey with Eric to follow the birth a new dish. Eric travels to coastal Livorno in Tuscany where he starts the day early in the morning at the local fish and vegetable markets. He then heads into the kitchen to watch the preparation and enjoy eating a traditional fisherman's stew called cacciucco.
Eric explores the importance of teamwork - in the remarkable complexity of a honeybee hive, in the coordination of the staff of a 4-star restaurant, and in the harmony of contrasting flavours in a great dish.
Eric finds inspiration in the past and shows us how traditional practices can create a base for great cooking. Eric shares his grandmother's traditional capon recipe with the sous chefs at Le Bernardi.
Join Eric as he experiences the lifestyles of culinary artisans up close in Tuscany. Eric goes to a farm where they gather chestnuts for cooking and for feeding their prize-winning cows. He visits the outdoor markets where all sorts of artisanal products are sold.
Eric explores the fundamental relationship between food and wine, in which perfect pairings serve to elevate the quality of each. We begin at Le Bernardin where Eric and his Sous Chefs challenge his Chef Sommelier, Aldo Sohm, to find the perfect wine pairing to accompany a spicy new crab salad.
Join Eric this week as he explores the fascinating parallels between olive oil and wine. We get an insider look at one of the regular olive oil blind tastings done at Le Bernardin to ensure that the restaurant is using the best oil to enhance the flavour of the dishes.
Eric takes a closer look at craftsmanship and the importance of hands-on skills in cooking. We start in Le Bernardin where we follow the fastest fish butcher in the business as he precisely prepares the hundreds of pounds of fish needed for the restaurant each day.
Urbanna, Virginia, situated on the Rappahannock River just east of the Chesapeake Bay, was established in 1680 making it one of the oldest towns in America. Fish, oysters and crabs are plentiful and most of the fishing businesses here are multi-generational.
Eric Ripert heads to the Cayman Islands to visit Blue, his restaurant, and serves up some fresh seafood. Heading out into the ocean, Eric goes fishing and catches some tuna as well as some conch to go with his dish. He also heads to the beach to cook Spiny Lobster for some friends.
Eric Ripert visits Tuscany to learn about the art of making and eating lardo. Along the way he enjoys fine wines, amazing meals and interesting concoctions. One of the most interesting concoctions is a Bacon Ice Cream.
The path that each cook takes to becoming a chef is different. Eric's journey began in his home kitchen in the South of France, where he was lucky to be influenced by both of my grandmothers.
Eric visits a former chef colleague, now a farmer, whose mission is still all about taste and flavour.
A chef's job is much more than cooking in a restaurant. Eric travels to Grand Cayman for a grand cookout and grilling competition with his friend Anthony Bourdain.
Celebrity chef Eric Ripert doesn't always cook in his 4-Star restaurant kitchen. Today, we'll see him in action at City Harvest Mobile Market.
Eric Ripert visits Surryano Ham in Virginia to learn about their organic and artisanal preparation methods. Eric tries his hand at the salting process of Surryano Hams. Later, we visit Le Bernardin in New York to see how Eric and his Staff create a new dish for the restaurant. Lastly, we meet Eric in his kitchen and learn how to prepare Pistou Soup with some delicious Surryano Ham.
Chefs Anthony Bourdain, Dean Fearing, Jose Andres, Grant Achatz, and David Chang sit down with Eric Ripert to talk about the world of being a chef. Sharing stories from their childhood, moments in their life that define them as chefs and much more, these men give an insight into the life of a world class culinary expert.
Great food calls for great service. Eric visits the Culinary Institute of America.
Eric visits Polyface Farms in rural Virginia. Farmer Joel Salatin has worked for 40 years creating a green, sustainable farm raising cattle, chickens, and pigs.
Eric Ripert visits Ratna Ling, a Buddhist retreat and study centre on the northern coast of California. While there, he enjoys a time of rest and relaxation as well as cooking an amazing vegetarian meal for the volunteer workers. Learn about the keys to making a quality vegetarian meal that is pleasing to the appetite on food curated.
Eric visits the renowned Inn at Little Washington where chef Patrick O'Connell shares his stories about how the dream of a restaurant became a reality.
The 'Top End' of Australia is home to crocodiles, fresh water sharks, water buffalo and other wildlife that Eric encounters along his journey. Eric's adventure takes him by boat up the Mary River, then by helicopter to a remote fishing spot where he will try to reel in a prized barramundi, all the while avoiding becoming dinner himself. Inspired by his wildlife adventures, Eric will prepare striped bass with green papaya salad and blood orange with a citrus vinaigrette.
Eric ventures on a quest for spiritual enlightenment where he will have the rare privilege of learning the ancient cooking secrets of the Buddhist Monks and Nuns. The grounds of the Temple provide all the ingredients needed for their meals, and the dishes they prepare have healing properties that nourish the mind, body and soul. Inspired by the food that Eric cooks with the nun, he prepares a spicy tomato consommé.
Eric heads to Kangaroo Island and tastes the diverse offerings from local producers. He prepares garlic and rosemary studded leg of lamb with potato puree paired with South Australian varietals.
Eric heads out into the coastal region braving crashing waves and searching for abalone with Josh Whiteland, whose family has inhabited the land for centuries. After visiting an Aboriginal cave dating back thousands of years, Eric continues his journey to the Aravina Estate, an impressive vineyard that respects traditions in a modern setting.
On his mission to explore the influence of Korean cuisine in the culinary world Eric seeks the counsel of famed New York chef David Chang. In Korea, Eric is taught how to make these cooking staples from the masters. The student becomes the teacher as Eric prepares Korean Style Shrimp Cioppino with Gochujang inspired by his journey.
Realising New South Wales is more than Sydney, Eric heads outside of the city to do some fishing and foraging, and gets to cook kangaroo on the farm owned by one of Australia's most heralded chefs, James Viles of Biota.
Puerto Rico, an island rich with amazing food, vibrant nightlife and natural beauty has become an annual destination for Eric to visit his dear friends and enjoy this tropical paradise. Eric along with dear friends, Chefs Mario Pagan and Jose Santaella attempt to catch some big sport fish while exploring the city's burgeoning food scene. The three friends' adventures in San Juan inspire Eric to prepare Cod Serenata.
Eric visits Melbourne's most famous food market and hits some of the hottest restaurants in town. Just outside the city is the home of David Blackmore, a Waygu cattle farmer recognized and embraced by Japanese traditionalists. Eric will get to sample what many regard as the most exclusive cuts of meat. His culinary diverse experiences in this territory inspire Eric to prepare seared tandoori spiced hamachi with pickled cucumbers.
Known more for its white beaches and calm turquoise waters, Puerto Rico also boasts what many consider the premiere surfing spot in the Caribbean. Eric, having visited the island annually for over 30 years, has never tried surfing so he heads to Rincon to ride some waves. His coastal journey affords him the opportunity to sample delicious local foods while en route to meet up with his oldest friend and mentor famed Chef Alfredo Ayala. Eric and Alfredo enjoy a picnic on the idyllic Gilligan's Island where they dine on spiny lobsters that Eric has caught and rice and beans that Alfredo has prepared. This aquatic adventure inspires Eric to prepare snapper with sofrito emulsion.
To showcase the country's local produce, exotic foods, and great wine, three of Australia's most esteemed chefs, Ben Shewry, Neil Perry, and Peter Gilmore, host a dinner for the world's culinary elite. Honoured to be a featured guest, Eric attends the gala along with familiar faces such as Alice Waters and Jonathan Waxman. This culinary celebration inspires Eric to prepare seared Tasmanian sea trout, watercress, finger lime, and trout roe sauce vierge.
Eric has been going to Puerto Rico for thirty years, and to celebrate his adventures, he decides to host a tribute to Puerto Rican culture. Eric meets with legendary master 'Apa' Ramos to share his pig roasting techniques and secure the lechón for his party. He also travels to artisanal rum producer Ron del Barrilito to taste rums that will be served at the fiesta. As the sun begins to set the party heats up and Eric along with his friends celebrate over delicious food and live music from beloved local band, Groupo Plenarium. Eric prepares pan roasted pork chop encebollado with rosemary scented bananas.
Tensions run high along the border between two nations that used to be one. Eric visits the DMZ where he explores Unification Village, an area where war, nature and people cohabitate. Contrasted with the show of military presence is Eric's visit with local farmers who harvest an abundance of amazing products from the fertile land that sits perilously close to the divided nations. Eric's adventure to the DMZ truly illustrates the power of food to bring people together, inspiring him to prepare poached daikon with radish salad, and kimchi chicken broth.
