Eric Ripert

Eric Ripert explains why some teams worked well together and others didn't.

on Jul 7, 20100

Full transcript after the jump!

31 comments
stillbreathng
stillbreathng

foods that cause inflammation in your body are now called allergies? give me a break.

LIFE causes inflammation.

Annette, if your doctor has told you that you are allergic to all these foods, I suggest you get a second opinion.

Eater
Eater

@Derrick

Totally agree! So sick of people with page-long lists of "allergies".

Marc Marotta
Marc Marotta

I have to disagree with the comment about the minestrone on tonights epidode. Pasta is not a necessary addition. To add pasta would be a Pasta Fagiole. Minestrone is a vegetable soup made in Tusacany and other regions of Italy. Minestra translates to vegetable soup in English. Of course there are probably 1000 versions of Minestrone.

Jennifer  for Hire
Jennifer for Hire

My God, I could watch videos of you all day talking about different aspects of food. Love the way you mouth looks when you say "pleasure." Oh yeah, nice show too, but you're the star now.

Viewer in Williamsburg, Va
Viewer in Williamsburg, Va

Excellent blog. Who's idea was it to add you to the show? They deserve a freaking raise. You bring legitimacy to this show. A real asset.

Lo in the Hills
Lo in the Hills

You're all class and my new fave judge on the show. I had stopped watching for a while but now that you're back and spicing things up with your accent..I'm all in.

Brent
Brent

I am very pleased to see you on the show and for your comments this season. Thank you for your efforts.

Viewer from Florida
Viewer from Florida

I am so glad that you have been added as a regular judge. In the past, I always enjoyed your guest judge appearances on Top Chef. I love your insightful explanation of how decisions are reached at the judges' table.

Most importantly- I could listen to your sexy French accent all day! :)

Derrick
Derrick

@AECarson--the first poster here.

Annette,

There is nothing more tiresome than food allergies. Call them what they are: food preferences and dislikes. What a bunch of hogwash! you are not allergic to all those foods.

Dr Derrick. Allergist and Immunologist.

AECarson
AECarson

Eric, Perfect pairings of foods are very important. How about the perfect pairings of foods that one can eat because of food allergies. I have a challenge that would be great....cooking meals without certain foods. My allergies aren't bad but bad enough that they cause inflamation in my body. Those foods are: onion; mushrooms; garlic; cucumber; cabbage; string beans; white potatoes; tomatoes; white & brown rice; salmon; eggs; all cow's dairy (but goat dairy is fine); yeast; peach, pinapple; & sulfur dioxide. I have been cooking without all these foods above for about 5 months but would love some more ideas that maybe your Top Chef's could come up with in a challenge. Annette

Ian
Ian

Chef Ripert - I must say that I think you're a fantastic addition to a great show, and you take it to an even higher level. I deeply respect your opinions which are fair and insightful, and your criticism is constructive, without being abrasive. I can only hope that you become a permanent addition to the panel of judges.

As far as this past week's show, I do agree that Arnold should probably have stayed, but a chain is only as strong as its weakest link and perhaps he could have just put his foot down and started the pasta earlier himself. Either way, I am enjoying this season, and again I have to say that I love seeing you among the judges.

Marianne H.
Marianne H.

As one viewer said, as we can only view and not taste, your comments help us understand the final judging. Thank you so much for your blog, and thumbs up to the Bravo Team for offering the position to you!

As another viewer said though, is it possible to make the video available for non-US residents? The transcription is awesome, but I really wish I could see the video too.

Surf City Seamus
Surf City Seamus

Chef Ripert:

It is such a pleasure to have you on the show. You add great style and insight. Looking forward to a great meal at Le Bernardin in December.

Anne T
Anne T

Very helpful to hear your critique of the food. Because we must simply view and not taste, it is good to understand further your impressions of the dishes. Thank you, Eric. And to the Top Chef producers: Eric is a fantastic addition to the judging panel. I'd much rather hear his insights and judgments than a magazine food critic.

MichiganFoodie
MichiganFoodie

Thanks to Bravo for doing the transcriptions. Chef Ripert is a fantastic addition to the show - another classy and knowledgeable guy like Tom - and it would be a shame to miss his commentary. Now if you could just post the video in HTML 5 instead of Flash, all of us mobile device users could get the commentary with the accent intact!

Great insights this week, chef. I was really curious if it was just the undercooked pasta that sent the losers home, or how much the flavors or the difficulty recreating the dish in a production kitchen figured into the judging. The show cuts so much of the judging table discussion that it's really great if the blogs give us deeper insight into the judges' reasoning and discussion. Plus you often share some interesting things about how to do things properly with various ingredients which is also cool!

DC Viewer
DC Viewer

So glad you're on the show--what a classy addition.

Burninmylight78
Burninmylight78

I wish this season's casting for cheftestants was as successful as their decision to cast Chef Ripert as the new judge! Incredibly talented and knowledgeable AND extremely likable - these chefs could learn a thing or two about humility from Chef Eric.

I also wish bravotv.com made Chef's vlog available to non-US residents, because I'm sure I'm not the only one who'd like to be able to watch it.

kristel
kristel

I'm glad to see these vlogs are being transcribed as I can't access the video just now. I really like to see the judges' perspectives once they can see the way the show is edited. (For example, it's obvious watching the show that Lynne refused to cook the pasta early enough, whereas that information wouldn't be apparent to the judges unless it was brought up by one of the contestants. This was a double elimination so ultimately it didn't matter who made the mistake, but if it had been a single elimination that would have mattered.)

mmc
mmc

Chef Ripert, I love your comments.Even when you are not complimenting the chefs it still sounds so pleasing with your lovely accent!

baltonurse
baltonurse

Just have to say, I LOVE your vlog! It's fun to see your comments as though you are speaking right to me!

JackieD
JackieD

A question for Chef Ripert, whom I admire for his talent and attitude. Have you personally found that those chefs who brag about their talent are the least talented sometimes? What is your advice on this matter? Be quiet and your work will speak for itself? Is being overly confident a handicap in the kitchen? Thank you for being here this season!

ViewerNYGal
ViewerNYGal

Merci M. Ripert for your interesting blogs and addressing the allergy issue I was very confused with the elimination challenge as perhaps the chefs were as well. I, as a viewer, did not understand that the winner was from the dinner group only. What about the other courses? Too bad about Angelo - I liked his food ideas although having spent lots of time in hotels, I can understand that the KISS principal works best.

Pensacola Top Chef Fan
Pensacola Top Chef Fan

I appreciate your addition to the Top Chef judging staff. You seem to be a consummate professional and your judging is very balanced. Glad to see you as a regular on one of my favorite shows on T.V. Keep up the good work.

Nikki Knife
Nikki Knife

Chef Ripert, Thank you for the informative vlog. I was wondering if in the dinner challenge they were given some par-cooked items to use, given that a short rib takes 3 hours to properly braise? Or did all the contestants prep for all three meals before the timed challenge? Would like also to say that I am thrilled you are judging this season, you are definitely one of my favorite chefs and I love your toaster oven cookery!

Viewer85
Viewer85

Thanks for your insight, Eric! I am still sad to see Arnold go, though..

Viewer 127
Viewer 127

hello eric

your knowledge of all things food makes you such a relevant, reliable and trusted voice on the show and i'm very glad you are a regular this season. separately, your elegance and refinement as a person shows itself in your ability to critique without being insulting to the participants. i notice and appreciate that very much and feel that it elevates the show.

also, thank you for describing your experience of the show in your video reviews with such clarity and care. it really is educational and enhances watching the show in my opinion.

kpchicago
kpchicago

I think you are a great judge! Will you ever compete in the Top Chef Masters? GO FOR IT!

LaVerne M.
LaVerne M.

There is no way both contestants from the 2 person team challenge should have went home. Its just not fair, clearly Arnold was thrown under the bus and sabbotaged by Lynne, who REFUSED to start the pasta in a timely manner resulting in it being undercooked. Arnold asked her over and over to move on to the pasta and she would not. That was out of his control and totally unfair. Then for her to stand there and say she felt it was under done, when she was the one to cook it...totally not cool. Arnold should still be in the house!

Mulliner
Mulliner

It seems to me a lot of contestants don't produce properly cooked fish. Why do you think that is? What would be the best way for them to prepare it correctly?

Viewer1956
Viewer1956

Thank-you for your excellent blog and attitude as a judge.

Quincy
Quincy

The tension with Angelo and Lynne seemed to grow as each portion of the challenge went on...they didn't really seem to be bickering heavily until dinner, and I think that was the stress of now being a potentially-eliminated duo. They didn't gell at all unfortunately, but Lynne ultimately has to take the bullet because she insisted on the pasta not being started until just a few minutes before time was up, and that pasta was ultimately undercooked. Plus, as was mentioned at Judges Table, who at a hotel restaurant is going to want squid ink pasta outside of the few really adventurous types? Bad idea from conception.

Never heard of gnudi and even after seeing that on the completed dish I'm still not even sure what it is. All I know is, any food that reminds me of some of the pinups I had on my dorm room walls can't be all bad.