Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'

De: Anthony Bourdain, Eric Ripert, Gabrielle Hamilton

Narrado por: Michael Ruhlman

Duración: 1 h y 25 m

Resumen del Editor

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs. Here, they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever.

Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour. Panelist Gabrielle Hamilton is the chef and owner of Prune, and Eric Ripert is the chef at Le Bernardin, both New York City culinary landmarks. Moderator Michael Ruhlman is a journalist and author of The Soul of a Chef and The Making of a Chef.

Don't miss more from Anthony Bourdain:

A Chef's Christmas

Kitchen Confidential: Adventures in the Culinary Underbelly and

A Free Interview With Anthony Bourdain

©2006 92 nd Street Young Men's and Young Women's Hebrew Association (P)2006 92 nd Street Young Men's and Young Women's Hebrew Association

Great Insight and fun to listen!

amusing approach to the back of the house of resturants with great insights into the past of being a chef and the future chefs...Anthony is so wry.

Very entertaining

I miss Anthony Bourdain. Funny as hell, really entertaining. Especially the part about Ron Jermey.

Funny, honest and to the point

Funny and honest, the panellists relay the truths about the restaurant world at the time and how changes presented themselves and were dealt with.

Three Seasoned and vetted chefs being asked what it takes to be a chef

If your interested in being a chef , this will answer questions you might have thought needed to be answered. It will also give you insight into restaurants , and what it takes to be successful . This will not teach you step by step rules to success as a chef. It won’t say study French, Italian, vegan, ect first before moving onto xyz. It will explain what seasoned professionals expect in a chef and someone who wants to be apart of the industry.

Wonderful funny and insightful interview

All three chefs had witty insights into the restaurant business and great advice for young culinary students

Terrific piece of real life interaction

I found this wonderful interview 10 years after it was recorded and just a short time after Tony’s death. It made me mourn the loss even more. However, my enjoyment of this piece was not dampened by the loss. Many times I laughed out loud and I think while in traffic other drivers wondered about that silly grin on my face.
The choice of chefs was pure genius; each so different and their stories and points of view complemented each other beautifully. The moderator was good at moving it along and also drawing the stories out of his guests.
I live on the periphery of the restaurant world. My husband and I are small farmers outside of Charleston, South Carolina. We had a hand in nurturing the now famous culinary scene in our city. I recognized and understood so much of what each chef was relating and indeed many of the rules apply to our business as well.
Many times I have said “I only do this because I can’t help it, because I must.”
I really enjoyed this recording. I think anyone who has ever wondered about what it would be like to be a great chef would enjoy it. Anyone who has ever enjoyed a meal in a restaurant would like it

Love it.

Great listen. Nice & short especially good to listen to while driving to an appointment or running errands.

Not much more than an interview

I did enjoy listening to the stories by the group but I felt like I could have seen the this on PBS.

video of panel on yt

there is a video of this on yt. for free . if that is your preferred way of doing it.

A Fun Talk

This recorded panel of several chefs does make for an enlightening listening experience, albeit a brief one. Admittedly I purchased this primarily for Anthony Bourdain's participation but everyone really had great things to share about the industry.