Greatest Hits and What You Missed: Diving Horse, Lawsuits, Fish Ninjas and the Shake Shack, Coming Soon

“All kidding aside, this plate was jaw-dropping. The smokiness of it, the octopus that had the texture of a rare tenderloin and the squid ink which (somehow…) had been turned from a stunt ingredient into something surpassing delicious? This was Ripert at his freaky fish-ninja best, doing magic tricks with fermented beans and ink that most chefs wouldn’t (or shouldn’t) attempt, but making it look easy. As he swanned around the room when it was his turn to shake hands and pose for photos, he just looked like a man at work on a Tuesday night. Nothing special. Nothing out of the ordinary. Not a guy who’d just done the impossible. Had it been me cooking that plate, I would’ve been jumping up on a banquette, waving my pants over my head and screaming at the crowd, ‘Yeah, suck it, you monkeys! Look what I did! Who’s the motherfucking fish ninja now, huh?’

Which is just one of the many reasons why it’s probably good I’m no longer a chef…”

Just one of the courses eaten (and discussed) in “The Asparagus And The Octopus: Ripert And Carroll at 10 Arts“