32 Yolks is the story of Chef Eric Ripert's boyhood and rise through the early ranks of chefdom in France. I didn't know much about Ripert prior to reading this book, having only seen him on an episode or two of Anthony Bourdain's travel shows. It was clear from Bourdain's respect for him that he was a great chef so I was in intrigued when I came across this book.
He details a childhood where he found solace through food after his parent's divorce, both at his mother's table as well as those of his extended family. This led to culinary school and soon after a job working under the watchful eye and sharp tongue of master chef Joel Robuchon.
Ripert pulls no punches about what is was like to work for Robuchon, detailing both the amazing learning opportunity of doing things never before done in the culinary word as well as the gut-wrenching anxiety of trying to keep up with Robuchon's often impossible demands. After a break for military service, he returned to Robuchon's employ and the book ends with him setting out for America to continue his career.
This book gives a great view of the respect with which food is held in France as well as an insider's look at the world of young chefs of the time. It would make an excellent double-feature read with Kitchen Confidential to compare and contrast the stories of chef's coming up in both France and America.
As always, please fee freee to comment belwo or reach out to me at jeffsemonis at yahoo.com.
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