Eric Ripert is the executive chef and co-owner of LeBernardin, a New York City restaurant that boasts both a coveted three-star rating from the Michelin Guide and a four-star rating from the New York Times.
But the cutthroat, fast-paced world of elite dining hasn't always been smooth sailing for Ripert. In his new memoir, he describes how a relatively simple task—preparing a hollandaise sauce—was the thing that almost ended his storied career in food before it even began.
“This seemingly easy task would be the thing that broke me, showing me the gap between culinary school knowledge and real restaurant chops,” he writes in "32 Yolks," which is—you guessed it—the number of egg yolks required to make hollandaise sauce.
Ripert joined Jim Braude and Margery Eagan to trace his journey from a lonely childhood in the south of France to running one of the world's top restaurants. To hear more from Ripert, tune in to Boston Public Radio above.