Eric Ripert, the renowned chef and television personality, recently reminisced about a particularly memorable episode of “Anthony Bourdain: Parts Unknown.” This reflection took place during the 2026 Food & Wine Classic in Charleston, where he candidly shared insights about his longtime friend, Anthony Bourdain, who passed away in 2018.
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In an interview with PEOPLE, Ripert discussed a standout episode filmed in Chengdu, Sichuan province, China, where he confronted his well-known aversion to spicy cuisine. Bourdain, known for his love of bold flavours, deliberately chose the spiciest dishes for the episode. “He made sure that we went to the places that serve the hottest food on the planet because he knew I couldn’t handle it,” Ripert explained, adding that Bourdain found their culinary adventures “very entertaining.”
The episode featured Ripert grappling with his limits when it came to spice levels, a challenge he described as daunting. “I have an okay tolerance for spices, but this was another level,” he admitted. Ripert witnessed locals who consumed fiery dishes daily, sometimes fainting from the intensity. While he appreciates spicy food, he confessed, “Not at this level, I can’t handle it.”
The Food & Wine Classic, which runs from 13th to 15th November 2026, provided the backdrop for Ripert’s reflections on the legacy of his friend. Bourdain, whose life was marked by profound culinary exploration, left a lasting impact on those who knew him. Ripert’s fond memories include the bond they shared while travelling together for various episodes, including one shot in the Peruvian jungle. “I felt very safe with him; like nothing wrong could happen,” he recalled. “We were in locations that were sometimes interesting, but next to him, I was like, ‘Nothing’s going to happen.’ And actually, nothing happened.”
Recently, Ripert had the opportunity to pay homage to Bourdain through his cameo in “Tony,” a biographical film that revisits Bourdain’s formative restaurant experiences during the 1970s. Ripert expressed a sense of gratitude for being part of such a significant narrative in his friend’s life. “A lot of people were happy I appeared in the movie,” he said, reflecting on the emotional weight of revisiting Bourdain’s defining moments.
In addition to honouring Bourdain’s legacy, Ripert recently published a new cookbook titled “Mindful Cooking”, which debuted in October. As a practising Buddhist, he drew inspiration from his experiences studying temple food in South Korea alongside nuns and monks. The book aims to incorporate fundamental Buddhist principles, such as mindfulness, into culinary practices. “I want to make cooking a more powerful, joyful, and meaningful experience for readers,” he stated.
Ripert’s commitment to celebrating food is evident in both his reflections on Bourdain and his latest literary endeavour. His experiences alongside Bourdain have not only enriched his culinary journey but have also shaped his approach to cooking and sharing food with others.
The legacy of Anthony Bourdain continues to resonate in the culinary world, and Ripert’s memories serve as a poignant reminder of their friendship and the adventures they shared. As the culinary community gathers at events like the Food & Wine Classic, such moments of reflection offer an opportunity to honour those who have made significant contributions to the world of gastronomy.
Ripert’s words and experiences bring to life the spirit of exploration that Bourdain exemplified, reminding chefs and food lovers alike of the joy and connection that comes from shared meals and experiences. His new cookbook encourages readers to embrace a mindful approach to cooking, further ensuring that Bourdain’s ethos of adventure and authenticity lives on in every dish prepared and enjoyed.
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