An uphill climb to culinary greatness

Renowned chef Eric Ripert details his ascension from green cook to master in his memoir 32 Yolks

When Eric Ripert turned 18, he had a crisis of confidence. He was working in Paris at the famed La Tour D'Argent, a grueling first step on the journey from his childhood in the mountains of Andorra to where he is now - one of the most admired chefs in the world, leading Manhattan's elegant Le Bernardin for more than 20 years.

But one day, it occurred to him that perhaps he should be a fashion model instead.