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• Executive Pursuits: Seeking Perfection in the Kitchen of a 4-Star Restaurant

  An amateur sous-chef spends the day in the kitchen at Le Bernardin in New York, one of the most highly acclaimed and most expensive restaurants in the world. Read More... Posted Jul 25 2008, 08:14 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Ripert, Eric, Le Bernardin, Le Coze, Gilbert, Le Coze, Maguy

• 5 Cooks, $40, 5 Dishes, 3 Desserts

  The New York Times asked Eric Ripert, the executive chef of Le Bernardin, to dream up a meal with products from a Jack’s 99-Cent Store. Read More... Posted Mar 25 2008, 09:10 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Ripert, Eric, Le Bernardin