5@5 - Chef Eric Ripert
June 23rd, 2010
05:00 PM ET
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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.

Chef Ripert and the seafood-focused Le Bernardin currently hold the Michelin Guide's highest rating of three stars, as well as four stars from the New York Times - among other accolades.

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."

4. "At Jamin (under Joël Robuchon) I made believe the sauce he was asking for was coming because I didn’t know how to make it! So I whisked an empty pan and I got caught."

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.

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Filed under: 5@5 • Eric Ripert • Television • Think • Top Chef


soundoff (11 Responses)
  1. oneleaf

    this guy blows as a cook he is no chef, only a douchebag. From one who still works with him.

    August 6, 2010 at 8:50 pm |
  2. eurosport poker

    Good news ! It's really interesting,I already saw that.
    Regards

    July 22, 2010 at 7:00 pm |
  3. Roy

    Electrocute: To kill by electric shock. Yeah, pretty embarrassing. Let's hope he meant that the chef was shocked.

    June 28, 2010 at 9:31 am |
    • CooCooCaChoo

      He's French. Cut him some slack on the word choice! Encouraging to see even the best start off a little rocky.

      June 28, 2010 at 3:54 pm |
    • Jay

      don't know what dictionary your using but mine says: "injure or kill someone by electric shock : a man was electrocuted when he switched on the Christmas tree lights." either way syntax says its ok too. so really lame and incorrect way to dig on a guy whose first language is French.

      June 29, 2010 at 10:03 am |
  4. chefmike

    At least he didn't turn 20 lbs. of boiled Peruvian purple potatoes into wallpaper paste like I did!
    Would love to hear Giada DeLaurentis, Emeril LaGasse and Mario Batali's faux pa's in the kitchen!

    June 25, 2010 at 2:44 pm |
    • Jay

      HA I think you'd need a bigger list than 5 for Emeril.

      June 29, 2010 at 10:00 am |
  5. terry richards

    That's great, more distinguished people should come forward about their biggest goofs or failures in life.

    June 24, 2010 at 10:27 pm |
  6. mahuscribe

    Funny. I like his honesty.

    June 23, 2010 at 7:51 pm |
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