Chef Ripert says it is essential for him in the art of cooking to know your ingredients. "Soy sauce has always been kind of a mystery to me. I love that feeling of not knowing something, that’s what keeps you curious and open and lets you progress as a chef."
"When you go to the source of an ingredient, and you are tasting, that’s when my brain is turned on – I’m completely focused and my taste buds are very sharp. I memorize flavors the way a painter memorizes colors and knows how to mix them and paint with them. I see how it is used in all these different ways – soy sauce in ice cream! When I go back to Le Bernardin I may talk to my pastry chef and it’s something new that we know we can be playful with, we know that it works."
For more information: Yamato Soysauce & Miso Co., Ltd.