5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
French-born Chef Eric Ripert is the executive chef at the internationally acclaimed Le Bernardin restaurant in New York City.
Ripert more recently appears as a judge on this season of Bravo's "Top Chef: D.C."
Nevertheless, even critically acclaimed chefs have their moments of embarrassment: we commend Monsieur Ripert for being brave enough to share his chef walk of shame with the Eatocracy masses.
5 Most Embarrassing Moments as a Young Chef: Eric Ripert
1. "Freezing 50 duck breasts all together in the same bag. We needed a hammer to separate them."
2. "Opening Clams: I put them on a shelf and waited until they opened so that I could get my knife in them."
3. "On my first day in a professional kitchen (at La Tour d’Argent), I cut my finger after 30 seconds. I also said I could not stay by the stove to whisk an egg as I found it to be too hot. And then I finished the day by infecting (and paralyzing) my hands cleaning langoustines."
5. "During my internship, I was punished and put in charge of cleaning the electric broiler during the afternoon break. [I was] specifically instructed not to use water and just scrub. I did not listen and decided to use a pressure washer to go faster. [I] ended up electrocuting the chef when he turned it on."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.