Eric Ripert

Eric Ripert praises the cheftestants use of strategy, and tells us the right way to unshell a conch.

on Mar 17, 2011

Nage, technically, it's basically a very light broth, but very powerful in terms of flavors. It's the equivalent also of what we call a court bouillon, so it will always have a lot of aromatics, and some acidity in it, and usually it's used to cook fish or shellfish. And then sometimes you can remove some of the nage, and finish it and make a sauce with it.

Richard makes sweet potato linguini, and it's very clever of an idea. Tom thinks it's a pasta. It looks like a pasta, and it probably tastes like a sweet potato pasta. And I pay homage to Richard for cooking such a difficult item like a pasta, because it's basically, probably a bit al dente, but at the same time it's soft, and it doesn't break, so it's technically challenging to do that. It looks like it's a great dish.

Richard is psychologically not really doing well. He has a dark cloud on top of his head. And we are of course hoping for him to break the dark cloud and see the sunshine of the Bahamas in his head, because right now he's not happy with what he's cooking, and his food is pretty good.

Mike Isabella has the grouper wrapped in the banana leaf. And then he cooked pineapple to create a salsa, which is savory not sweet. And the pineapple can bring quite some acidity. At the end that dish is the winning dish. I liked the idea of using banana leaves, wrapping it, cooking it like that on top of the fire. And I’m not surprised that he wins.

I'm Eric Ripert commenting on Episode 14 of Top Chef in the Bahamas for the finale of the New York season