Chef Eric Ripert Remembers Late Anthony Bourdain ‘Was Very Humble’ About His Cooking Skills (Exclusive)

In a recent interview, distinguished chef Eric Ripert shared fond memories of his late friend Anthony Bourdain, recalling the culinary skills and the humble nature of the iconic chef, author, and television personality. Ripert reflected on Bourdain’s methodical approach to cooking in light of the new film “Tony,” which narrates the early days of Bourdain’s culinary journey as depicted in his celebrated memoir “Kitchen Confidential.”

Ripert, known for his acclaimed New York City restaurant Le Bernardin, reminisced about their shared culinary experiences, particularly one notable occasion when Bourdain prepared linguini vongole. “I remember vividly one day he made linguini vongole, and I was like, ‘Whoa, man. I don’t know where you learn how to make those pastas, but they are amazing,’” Ripert commented, highlighting Bourdain’s technical expertise in the kitchen. He added that Bourdain’s kitchen resembled that of a professional establishment, which he thoroughly enjoyed.

Notably, Ripert described how Bourdain employed the culinary practice known as “mise en place,” a preparation method focused on organisation and efficiency. “He was duplicating that in his own kitchen in his house, which I found very amusing,” Ripert said, noting how Bourdain meticulously organised his kitchen for what would often be a meal for just six people. “He was very methodical and very clean and very organised,” Ripert recalled with a fond laugh.

Despite his status as a celebrity chef and television host, Bourdain often downplayed his cooking capabilities, a sentiment echoed by Ripert. “Anthony was very humble about his knowledge in cooking and often downplayed his talent,” Ripert remarked. He stressed that Bourdain was, in fact, an exceptional cook and that a strong foundation in cooking is crucial for any good chef.

The film “Tony” features Dominic Sessa as the young Bourdain and includes a star-studded supporting cast featuring Antonio Banderas and Emilia Jones. It delves into Bourdain’s formative years working in a Provincetown restaurant during the summer of 1975. The film is also notable for Ripert’s cameo, where he is seen portraying an instructor at the Culinary Institute of America, the prestigious school where Bourdain honed his culinary skills.

Ripert’s connection to Bourdain extends beyond their professional relationship; he considers him a dear friend. In his reflections, he noted the charisma and intelligence that defined Bourdain, saying, “I felt very safe with him, like nothing wrong could happen.” Ripert elaborated on their travels together, sharing stories from their adventures, including filming in remote locations like the jungle in Peru. “Next to him, I was like, ‘Nothing’s going to happen,’ and actually, nothing happened,” he recalled.

The interview comes nearly five years after Bourdain’s tragic passing in June 2018, an event that deeply affected those who knew him. Ripert’s heartfelt homage reflects the profound impact Bourdain had on the culinary world and the lives of those around him.

As audiences gear up for the release of “Tony,” which opens in limited theatres on August 7 and expands widely on August 21, Ripert’s memories serve as a poignant reminder of Bourdain’s legacy — both as a culinary master and as a beloved friend. The film aims to capture the essence of Bourdain’s early experiences in the industry, shedding light on the man behind the renowned persona.

For fans and newcomers alike, “Tony” promises to be a compelling exploration of the formative years that shaped one of the most influential figures in modern culinary history. As Ripert reflects on his friendship with Bourdain, it is clear that the chef’s spirit and talent continue to resonate with those who had the privilege of knowing him.