O chef do LE BERNARDIN (3 *** Michelin 2012) Eric Ripert tem estado a publicar na sua página do Facebook uma série de conselhos e ensinamentos a jovens cozinheiros.

Aqui ficam os já divulgados, sendo que alguns são universais e não se aplicam apenas aos profissionais da cozinha:

• If you wish to become a chef you should have true passion for cooking & eating & not seek fame & fortune. Cooking = craftmenship & often artistry

• Aspiring cooks & chefs visit our kitchen (for stages, training, etc) We’re very welcoming but one detail that irritates me a lot is talking with your hands in your pockets (:

• In a professional kitchen, hands in pocket = impolite and lack of discipline & motivation. Also no leaning on counter, table or wall. Professional conduct is part of protocol & tradition (:

• In professional kitchens, cooks & chefs own their knives & don't share them. A cook with dull or poorly kept knives is not considered to be a professional

LE BERNARDIN |155 West 51st Street, New York, EUA | Chef Eric Ripert