HOW TO COOK SEAFOOD
HOW TO COOK SEAFOOD
For many of us, cooking seafood is a mystery, especially when it comes to getting that perfect crispy finish.
WSJ Off Duty reporter Kelsey Hubbard went to chef Eric Ripert to find out how the experts do it.
Eric Ripert believes that cooking is a holistic process of planning, preparing, dining and sharing food.
Chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list, Eric Ripert has earned his restaurant three stars from the Michelin Guide, a 29 food rating from the 2011 Zagat Guide (the highest of any restaurant in the city), and held a four-star review from the New York Times for over 20 years.
He has also partnered with Ritz-Carlton hotels to open restaurants at various US destinations, is the chair of City Harvest’s Food Council, a New York-based food rescue organisation, and is the recipient of the Legion d’Honneur, France’s highest honour.
A regular guest judge on Bravo TV’s Top Chef, Eric is the host of his own award-winning PBS TV series Avec Eric, and the author of four cookbooks: Avec Eric; On the Line; A Return to Cooking; and Le Bernardin—Four Star Simplicity.
Log on to www.aveceric.com for further information.
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