An Evening with Anthony Bourdain and Eric Ripert

Two chefs. Two unlikely friends. Two very different careers and philosophies. On Sept. 30, we heard them share stories and muse on the place of food in our personal, community and global life.

View photos of the discussion, the pre-party event, and the post-event book signing.

Thanks for your support, and we look forward to seeing you at future Food for Thought events.

Presented by: Spirit & Place Festival, Indiana Humanities and IndyTalks.

Financial support is being provided by BSA LifeStructures, Butler University, Café Patachou, Citizens Energy Group, Ice Miller LLP, The International Culinary School, The Art Institute of Indianapolis, Bose McKinney & Evans LLP, and a grant from the Efroymson Family Fund, a CICF Fund.

About Anthony Bourdain
Anthony Michael “Tony” Bourdain is a chef and author who gained immediate popularity from his 2000 New York Times bestselling book, “Kitchen Confidential: Adventures in the Culinary Underbelly.”  The book is a witty and rambunctious expose of the hidden and darker side of the culinary world, as well as a memoir of Bourdain’s professional life.  He also is host of “Anthony Bourdain: No Reservations,” a culinary and cultural adventure program on the Travel Channel.  A graduate of the Culinary Institute of America and a veteran of professional kitchens, Bourdain is currently a chef-at-large whose home base is Brasserie Les Halles, a French restaurant with locations in New York and Miami. 

About Eric Ripert
Eric Ripert was born in Antibes, France, and learned to cook at a young age. By 15, he left home for culinary school in Perpignan. At 17, he moved to Paris and worked for top chefs there, as well as in Washington, D.C., and in New York. He was recruited in 1994 as chef for Le Bernardin, one of the finest restaurants in New York and the world.  It received four stars, the highest rating, from The New York Times more than 20 years ago, and has retained those stars more than twice as long as any other current four-star restaurant in the city.