“But, then again, so is poorly preparing a piece of fish. One of Buddhism’s core principles is to refrain from taking life. As a chef, this is something with which Ripert routinely struggles.
“This is still a conflict for me,” he told me, “that we have animals who die to create pleasure for people in a luxurious atmosphere.” This, he says, adds a level of responsibility not to foul up that sacrifice by mindlessly preparing it. “We take the life of animals for this,” says Ripert, “so it’s not just like an ingredient. You’re working with something that was precious, so therefore you use all your talents, all your mind, all the craftsmanship, everything, to pay respect. ”
I remember meeting Eric Ripert at Restaurant Australia in Tasmania 2 years back.
We took a photo.
His eyes had a certain light that I couldn’t explain.