This book took me a while to get through. It was most definitely too long at about six weeks. It wasn’t that boring, long or hard to read, it was me trying to squeeze it in with everything else going on. It went to a lot of tennis matches, a number of appointments and mostly nights before bed.

32 Yolks is the May selection of the Left Coast Culinary Book Club. It is a memoir about the early life of Chef Eric Ripert. His name may not be at the front of your brain, but he was a dear friend of Anthony Bourdain and appeared in many episodes of No Reservations. In fact, he was the one who found his body.

I say early life because Ripert has become a world renowned chef at his restaurant called Le Bernadin. This book really only covers his life into the mid 1980s, before he came to the USA. As you can probably guess, there is a lot of life between then and now (almost forty years). While it was published in 2017, I think that it was an attempt to explain the why’s and how’s of his success.

At our meeting, we talked about the book. I was only half way through at that point. One of the members said that compared to other memoirs, this was highly focused on a couple experiences. It was her opinion that by comparison, it was a little single tracked.

I liken this book to one we read about five years ago called Cork Dork (that was pre AltF4.co so I haven’t talked extensively about it). But, becoming a sommelier is a tough experience. It takes a sickening amount of effort (literally) to become an expert in wine. Your personal habits can even effect you senses like your typical diet and scents that you wear.

I personally found it fascinating that the preparation staff would hide ingredients from the chef because the job was so demanding that they could not keep up serving 40 diners a night and working 18 hours a day. The chef demanded that everything be prepared that day and you only got one chance to do it. Some of the employees were suicidal even but they couldn’t resist the opportunity to work for the the absolute best.

I think that you can read this book and understand the real difference between fine dining and everywhere else. There certainly is an element of pretentiousness in fine dining but it is more about precision. It has to look and taste a certain way. I have known this a long time, but it is the main reason that I have a difficult time being satisfied going out to eat. For the most part, the preparation staff does not care or they don’t know what they are doing or they don’t taste the food.

This has happened to me a number of times. Go to a new restaurant, then go back in six months and then go back in two years. The first time is really good and it gets progressively worse each time. Why is that? The owner/creator/chef backs off after things get established and the care about the inspiration or the quality does as well. There is some human nature there, 99% of humans don’t want to kill themselves every day to perform

To be fair, not everything I make is a success either. That is largely because I take risks and I do things once in a while. I also care much less about how things look and I may substitute ingredients which has different effects. But, in my mind there is no excuse to make a bland, breakfast burrito. It’s not that hard especially when the ingredients are so limited.

I enjoyed the book. I say the same things I always say. Read it if you are into cooking, chefs, food and character building experiences. I am not sure that you will learn a lot other than it is hard to be in a Michelin 3-star kitchen but I think that is the part that I found most interesting. Don’t read the book if you are not into those things or you want a light, fairy tale story.

End Your Programming Routine: I think I could read or listen to almost anybody’s story and be entertained if they have something personal to say and tell it in an engaging way. I suppose that this says more about my reviews than anything but I am a interested in humanity. It is the reason why I was a National Geographic subscriber even when I was a college student. People doing what they do fascinates me.