1. everyone having an ultimate goal in life, but most of us are too afraid to pursue it. P 269
2. “Do no harm to others. Be true to yourself.” To me, being a good human being, and the way to true inner happiness, is through altruistic actions, being mindful of others. I believe that to find contentment and to be at peace with yourself, you must have a positive impact on anyone you interact with each day. You also must not allow others’ negative energy to lessen or alter you; you should stay true to your beliefs. P 270
3. I came across a quote by the Dalai Lama recently that deeply spoke to me and the way I wish to live my life: “Happiness is not something ready-made. It comes from your own actions.” P 270
4. Five or six years ago, I decided that I was going to live my life in three parts—one-third for my business, one-third for my family, one-third for myself. The distinction and prioritization helps me to find balance and contentment in each area. It has become very easy to say no now. . . . If something does not add meaning or fun to one segment, then I don’t participate. P 271
5. The more you divide your focus, the more each endeavor can suffer from your lack of attention. P 271
ERIC RIPERT is recognized as one of the best chefs in the world. In 1995, at just 29 years old, he earned a four-star rating from The New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin, where Eric is the chef and a co-owner, again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for such a marathon length of time. In 1998, the James Beard Foundation named him Top Chef in New York City and in 2003, Outstanding Chef of the Year. In 2009, Avec Eric, his first TV show, debuted and ran for two seasons, earning two Daytime Emmy Awards. It returned for a third season on the Cooking Channel in 2015. Eric has also hosted the show On the Table on YouTube, which debuted in July 2012, and he has appeared in media worldwide. He is the author of the New York Times best-selling memoir 32 Yolks: From My Mother’s Table to Working the Line, Avec Eric, and several other books.
https://en.wikipedia.org/wiki/%C3%89ric_Ripert
https://www.amazon.com/32-Yolks-Mothers-Table-Working/dp/0812983068/ref
https://www.amazon.com/Bernardin-Cookbook-Four-Star-Simplicity/dp/0385488416/ref
https://www.amazon.com/My-Best-Eric-Ripert/dp/2841237265/ref
https://www.amazon.com/Avec-Eric-Ripert/dp/0470889357/ref
2. “Do no harm to others. Be true to yourself.” To me, being a good human being, and the way to true inner happiness, is through altruistic actions, being mindful of others. I believe that to find contentment and to be at peace with yourself, you must have a positive impact on anyone you interact with each day. You also must not allow others’ negative energy to lessen or alter you; you should stay true to your beliefs. P 270
3. I came across a quote by the Dalai Lama recently that deeply spoke to me and the way I wish to live my life: “Happiness is not something ready-made. It comes from your own actions.” P 270
4. Five or six years ago, I decided that I was going to live my life in three parts—one-third for my business, one-third for my family, one-third for myself. The distinction and prioritization helps me to find balance and contentment in each area. It has become very easy to say no now. . . . If something does not add meaning or fun to one segment, then I don’t participate. P 271
5. The more you divide your focus, the more each endeavor can suffer from your lack of attention. P 271
ERIC RIPERT is recognized as one of the best chefs in the world. In 1995, at just 29 years old, he earned a four-star rating from The New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin, where Eric is the chef and a co-owner, again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for such a marathon length of time. In 1998, the James Beard Foundation named him Top Chef in New York City and in 2003, Outstanding Chef of the Year. In 2009, Avec Eric, his first TV show, debuted and ran for two seasons, earning two Daytime Emmy Awards. It returned for a third season on the Cooking Channel in 2015. Eric has also hosted the show On the Table on YouTube, which debuted in July 2012, and he has appeared in media worldwide. He is the author of the New York Times best-selling memoir 32 Yolks: From My Mother’s Table to Working the Line, Avec Eric, and several other books.
https://en.wikipedia.org/wiki/%C3%89ric_Ripert
https://www.amazon.com/32-Yolks-Mothers-Table-Working/dp/0812983068/ref
https://www.amazon.com/Bernardin-Cookbook-Four-Star-Simplicity/dp/0385488416/ref
https://www.amazon.com/My-Best-Eric-Ripert/dp/2841237265/ref
https://www.amazon.com/Avec-Eric-Ripert/dp/0470889357/ref
Referenc
Ferriss, Timothy. Tribe of Mentors: Short Life Advice from the Best in the World (P. 268). Houghton Mifflin Harcourt.
Comments
Post a Comment