Statements (102)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Television_personality
gptkb:Chef gptkb:restaurant |
| gptkbp:alma_mater |
gptkb:Culinary_Institute_of_America
|
| gptkbp:author |
On the Line
My Best Friend's Feast |
| gptkbp:award |
gptkb:James_Beard_Award
|
| gptkbp:awards |
gptkb:Michelin_Star
Best New Restaurant Best Chef in America |
| gptkbp:birth_date |
1965-03-02
|
| gptkbp:birth_place |
gptkb:Antibes,_France
|
| gptkbp:children |
gptkb:1
|
| gptkbp:cooking_method |
Baking
Carving Decorating Filtering Folding Grilling Layering Mixing Braising Roasting Rolling Searing Shaping Smoking Stewing Sifting Blending Frying Glazing Adjusting Clarifying Marinating Plating Poaching Whipping Forming Emulsifying Sautéing Straining Molding Steaming Blanching Chopping Serving Tasting Slicing Pickling Fermenting Dicing Thickening Mincing Evaluating Deglazing Filleting Garnishing Sous-vide Zesting Brining Basting Grating Scooping Whisking Arranging Presenting Stuffing Wrapping Infusing Reducing Larding Deboning Puréing Barding Trussing Contemporary French cuisine Finalizing Portioning |
| gptkbp:cuisine |
gptkb:cuisine
Seafood cuisine |
| gptkbp:height |
6 ft 0 in
|
| https://www.w3.org/2000/01/rdf-schema#label |
Eric Ripert
|
| gptkbp:influences |
gptkb:Alain_Ducasse
gptkb:Georges_Blanc gptkb:Joël_Robuchon |
| gptkbp:known_for |
gptkb:Le_Bernardin
Cookbooks Seafood dishes Culinary television shows |
| gptkbp:nationality |
gptkb:French
gptkb:American |
| gptkbp:residence |
gptkb:New_York_City
|
| gptkbp:restaurant |
gptkb:Le_Bernardin
gptkb:Blue,_A_Steakhouse gptkb:Ripert's_Restaurant |
| gptkbp:spouse |
gptkb:Kimberly_Ripert
|
| gptkbp:television_show |
gptkb:Chef
Avec Eric |
| gptkbp:website |
ericripert.com
|
| gptkbp:bfsParent |
gptkb:No_Reservations
|
| gptkbp:bfsLayer |
5
|