But one day, it occurred to him that perhaps he should be a fashion model instead.
I'd enjoy learning of the lessons learned from the people and the kitchens he encountered in the United States.
"I didn't know how to feel the temperature of a pan with the back of my hand.
I didn't know how to instinctively intuit the right temperature to cook the eggs so that they would become that magical sauce.
His latest book, "32 Yolks," is the story of how Ripert became Ripert, chronicling the lessons learned in childhood and early adulthood at home, at school and in restaurant kitchens.
The subtitle is dead-on: "From My Mother's Table to Working the Line."That Ripert loved food deeply and meaningfully from seemingly the very start of life is made clear in the book, written with Veronica Chambers.