On the Line
On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin. Chef Eric Ripert reveals details of all aspects of the restaurant: history, back-of-the-house operations, and A to Z planning of the dining experience. You’ll find a list of the 129 cardinal sins that waiters need to memorize and avoid, a daily time-line of Michael Laiskonis’s pastry department, and a play-by play of what goes on in the fish station during service. On the Line is a fun and out-of-the box look at the inner workings of one America’s most highly regarded restaurants, and is perfect for recent culinary grads or those in the industry curious about Ripert’s methods.