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Keeping it Fresh

2008_12_ripertsigning.jpgEric Ripert sat down with Eater LA yesterday and offered up his usual wisdom about the recession (don't compromise quality), serving the best seafood (pay your vendors on time), and most interestingly, how he keeps his workers motivated: "We take good care of our staff, and at the same time we make them work little compared to the industry. Like, my sous chefs work four and half days a week. It keeps them fresh and motivated..." [~ELA~]

Le Bernardin

155 West 51st Street, New York, NY 10019

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