Eric Ripert Reveals Kitchen Secrets from Le Bernardin
Marissa Liu — September 30, 2009 — Pop Culture
References: blog.aveceric & newsweek
New York super-chef, Top Chef guest judge and Anthony Bourdin’s sometimes food adventurer, Eric Ripert has a new television series, ‘Avec Eric,’ and in a promotional interview he reveals an interesting tid-bit about his famous New York restaurant, Le Bernardin. The sous chefs use processed cheese as a tasting reference point.
“We realized a couple of years ago that one guy was saying a sauce was bland, while another guy was saying, ‘No, it’s not bland,'" says Eric Ripert. “So to have the same palate, we buy some cheap, fake Swiss cheese full of artificial flavors. In terms of flavor, that cheese tastes identical all year long... so it give us a reference, and we can judge fairly.”
“We realized a couple of years ago that one guy was saying a sauce was bland, while another guy was saying, ‘No, it’s not bland,'" says Eric Ripert. “So to have the same palate, we buy some cheap, fake Swiss cheese full of artificial flavors. In terms of flavor, that cheese tastes identical all year long... so it give us a reference, and we can judge fairly.”
Trend Themes
1. Processed Cheese as Tasting Reference Point - Food industry professionals are experimenting with processed cheese as a tasting reference point for consistent evaluations.
2. Artificial Flavoring for Consistency - The food industry is using artificial flavoring for consistency in taste evaluations.
3. Tasting Consistency with a Fixed Reference Point - The food industry is adapting to using a fixed reference point to ensure consistency in tasting evaluations.
Industry Implications
1. Food Industry - The food industry can take advantage of a consistent taste reference point to ensure quality control and increase customer satisfaction.
2. Flavor Industry - The flavor industry can create more artificial flavorings for consistent taste evaluations in the food industry.
3. Quality Control Industry - The quality control industry can focus on creating consistent taste evaluations by creating standardized reference points.
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