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Eric Ripert In Conversation With Kelly Horan

This article is more than 3 years old.

WBUR editor/producer Kelly Horan joined award–winning chef Eric Ripert for a discussion of his book, “32 Yolks: From My Mother’s Table to Working the Line,” a brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.

The discussion took us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States.  WBUR was honored to host Ripert in anticipation of 32 Yolks, the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen.

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