Please see full transcript of the episode hereEpisode Summary & Sponsors:We are kicking Season 3 off with a venerable titan in the culinary industry, a New York Times 4 star and 3 star Michelin chef, Hamptons resident Eric Ripert whose restaurant Le Bernardin was just named number one worldwide.I got the amazing opportunity for a one on one exclusive interview to talk to Eric while he was traveling on tour for his new book seafood simple, the do’s and don’ts of buying and cooking fresh fish, the important role meditation and charitable giving play in his life, living in the Hamptons, his favorite farm stand finds and restaurants out east and the essentials every kitchen must have.Thanks to our sponsors:The William Johnston FoundationUS BankWineaccess.com (Instagram: @wineaccess)Fultonfishmarket.com (Instagram: @fultonfishmarket)Today’s episode is brought to you by Fulton Fish Market, the most trusted name in seafood. FultonFishMarket.com is the e-commerce shop for New York City’s iconic Fulton Fish Market—the largest in the western hemisphere. As you’ll hear in this episode, Fulton Fish Market has been trusted by top chefs for over 200 years.From salmon to caviar, FultonFishMarket.com is your go-to destination for world-class seafood delivery. Visit www.Fultonfishmarket.com to get 20% off your first order - Use code HAMPTONSThis episode is also brought to you by Wine Access, the official partner and wine provider of The Michelin Guide. Wineaccess.com is the best online shop for expertly curated wines and exclusive subscriptions such as The Michelin Guide Wine Club—where each shipment includes a selection of the finest wines curated by summelyays from Michelin-starred restaurants.Make Wineaccess.com your direct line to wines typically reserved for winery mailing lists and Michelin-starred restaurants—delivered direct to your door. Visit wineaccess.com/cookalong to get 20% off your first order. Full Transcript of Episode:Host (00:09):Welcome back to Made in the Hamptons for the season three premiere. I'm your host, Jill Lawrence, and it's so nice to finally be back here with you. We have some amazing guests this season and are kicking things off with a venerable titan in the culinary industry, a New York Times four-star and three-star Michelin Chef Hampton's resident Eric Ripert, whose restaurant Le Bernardin was just named number one worldwide. I got the amazing opportunity for a one-on-one exclusive interview to talk to Eric while he was traveling on tour for his new book, seafood Simple. We talked about the do's and don'ts of buying and cooking fresh fish, the important role meditation and charitable giving plays in his life, living in the Hamptons, his favorite farm stand, finds and restaurants out east, and the essentials every kitchen must have. But before we get to the interview, I want to share two amazing offers from our sponsors just in time for the holidays.(01:08)Today's episode is brought to you by Fulton Fish Market, the most trusted name in seafood fulton fish market.com is the e-Commerce Shop for New York City's iconic Fulton Fish Market, the largest in the Western hemisphere as you'll hear in this episode. Fulton Fish Market has been trusted by top chefs for over 200 years from salmon to caviar, fulton fish market.com is your go-to destination for world-class seafood delivery. Visit www.fultonfishmarket.com to get 20% off your first order and use Code: Hamptons. This episode is also brought to you by Wine Access, the official partner and wine provider of the Michelin Guide Wine access.com is the best online shop for expertly curated wines and exclusive subscriptions such as the Michelin Guide Wine Club where each shipment includes a selection of the finest wines curated by sommelier from Michelin starred restaurants. Make wine access.com. Your direct line to wines typically reserved for the winery, mailing lists and Michelin starred restaurants delivered directly to your door. Visit wine access.com/cook along to get 20% off your first order. That's wine access.com/cookalongNow onto my delightful conversation with restaurateur Chef Eric Ripert.Host (02:47):Thank you so much for joining me.Ripert:It's my pleasure really.Host (02:51):I wanted to talk about Seafood Simple and just tell me a little bit about your inspiration for the book and the reason fish became integral part of your work as a chef.Ripert (03:01):So from a very young age in all the kitchen where I work, I was always assigned to the fish station and therefore I started to develop a certain expertise about it and knowledge. And when I started in 1991, there I was already very familiar with all preparations of seafood, seafood, restaurant. It really was meant to be. Also, the reason I created this book after so many years is because I want to help a lot of the people who are intimidated by cooking fish or seafood. It's not very difficult. You just need to have a good guidance and then if you follow ...
