WRC-DB-Prototype-2-2

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COLLABORATE in the kitchen Collaboration & Q A with Chef Eric Ripert My Dad held up his glass to mine and proclaimed “to easily one of the best meals I’ve ever had”. ~~~~~~~~~ Perhaps predictable when dining at Le Bernardin, the revered Michelin three-star restaurant in New York, but to this day that experience (a treat from my Dad on our first trip to New York back in 2014) stands out as a truly memorable culinary event for both of us. The evening was a study in collaboration and creativity. From the first step in the door the team produced a seamless flow of exceptional hospitality, ambience, service and food. As the chef and co-owner of Le Bernardin, Eric Ripert’s part in this orchestra of teamwork is not insignificant. We caught up with Chef Ripert to talk creativity, collaboration and a surprising new option that needed both to make the menu. Q: Chef Ripert, can you talk the collaborative process at Le Bernardin? And the evolution, if any, in how you approach collaborating today vs. when you first began your career? Chef: Teamwork at Le Bernardin is everything. Whether creatively collaborating on a new dish or ensuring an evening in the dining room runs smoothly, our employees are our family and must all work together with respect and harmony. We have an unbelievably loyal team - many of the members have been with us for more than 20 years! We have a warm relationship and overwhelming dedication that makes it easy for them to understand and share our vision with every guest who joins us at Le Bernardin. 10 FLOW AUGUST 2018 ~
Previously, I used to be a very authoritative chef. I would yell at my cooks and had very little tolerance and patience. It was the style of management that I learned from other chefs during my early years of training. Around 2000, I started to contemplate the kitchen’s atmosphere; we were losing a lot of employees and I was confused. I decide to re-evaluate the way I manage people and I realized something in myself - I couldn’t be happy if I was angry; those emotions can’t coexist. Now, we don’t yell at Le Bernardin, there is no drama. Today we have arrived at a certain level of management where the team is happy to work together, and even during our busiest times, we have a peaceful environment. Q: Le Bernardin recently introduced a vegetarian tasting menu option. Can you take us through the creative process you and your team went through as you designed this new option. Chef: In January of 2018, for the first time ever, Le Bernardin created a Vegetarian Tasting Menu. The goal of this menu is to highlight vegetables in the same focused and dedica ted way that we’ve always treated fish – to simply elevate the quality and freshness of each ingredient. The creative process is not something you can control and you never know when inspiration will hit. To develop this menu, as with any of our other dishes, we rely on teamwork and collaboration. What I ask my sous chefs, and also impose on myself, is to take notes whenever they have an idea. I write it down on whatever piece of paper I have nearby. Eventually, I bring all of the papers together; I carve out a spot conducive to creativity – calm, quiet, clutter-free. Sometimes, an idea sounds really good and we’re excited to pursue it, but when we try it, we realize it’s not at all what we expected. We don’t rush ourselves. We work on new dishes and sometimes we get lucky and it only takes us a few days to master them, and other times it takes months. A best-selling author, TV host and regular guest on a variety of food-focused programs, Eric Ripert has built a reputation as one of the world’s preeminent chefs. His flagship restaurant, Le Bernardin is consistently ranked amongst the best dining establishments in the world. Keep up with Eric on Twitter (Eric Ripert) and Le Bernardin ~ 11
Page 1 and 2: AUGUST 2018 A DROPBOX MAGAZINE List
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Page 5 and 6: in case you missed it ... WALKING T
Page 7 and 8: PLACEHOLDER “SIX ON SIX” ~ 07
Page 9: DAY-TO-DAY WHEN Q: About 30 pages i
Page 13 and 14: Q: Sasha, what does collaboration l
Page 15 and 16: PLACEHOLDER “THE FUTURE IS KIND O
Page 17 and 18: PLACEHOLDER “ALL THAT JAZZ” ~
Page 19 and 20: a reality if you had the idea. For
Page 21 and 22: Q: Michael, what's the collaborativ
Page 23 and 24: CREATE Creativity with UNIIQU3 in t
Page 25: I like not knowing what to expect w

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