Jennifer Carroll on Eric Ripert

by Hillary Dixler Canavan@hillarydixler Apr 16, 2013, 6:05am EDT

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Former Top Cheftestapant Jennifer Carroll spoke with Zagat about cooking cleanly, and things got a little dark: "When I was with Eric Ripert at Le Bernardin, if a cook burned theirs arms, they had to duct tape their coat sleeves to their wrists for the entire evening. Which is horribly uncomfortable - it gets really sweaty in there with no air circulation." Update: Eric Ripert's PR says that it is not true. [Zagat]

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