Like all other New York restaurants, the prestigious Bernardin has been closed for two months. But Eric Ripert, the chef and co-owner, stayed in the kitchen.
“Since last week, we have been serving 400 meals to healthcare staff who have come to help with the New York health crisis” he explains. They are nurses or doctors and have come from other states of the country to lend a helping hand to the Big Call. “In order to support this expatriate medical staff, we prepare them a different meal for each evening, which is delivered directly to their hotel” says the French chef.
The restaurant, and many others in New York, is supported in its initiative by the organizations World Central Kitchen and City Harvest. Eric Ripert knows the latter well, who is fighting hunger in New York. He is vice-president. “Each year, we supply about 31 million kgs of food in New York City with 22 trucks” he says. World Central Kitchen is established more widely in the world and has developed a food rescue operation to serve meals to medical personnel, the elderly and children, among others.
“We will continue as long as there is demand”
The restaurant had to lay off almost all of its staff and the kitchen looks very different. There are only 4 against 70 before. All equipped with masks, gloves and respecting the rules of distancing, the cooks prepare 400 meals per week. The meals vary every day and consist of meat or fish, a green vegetable and a more substantial food such as potato or semolina. Last week, the recipients were able to taste a bourguignon beef.
For the French chef, usually already very involved, the operation is also a way of spending a particularly difficult period for the restaurant world, while helping the community. Eric Ripert knows it, a reopening of his restaurant is still a distant prospect. “At the moment we await the recommendations of the government of New York”. In the meantime, he will continue to serve food to those who serve others.
