As reported 2.15.2012 in the Courier-Journal:
On Saturday, February 18, two of America’s outstanding television food personalities will bring their traveling show, “Good vs. Evil: Anthony Bourdain and Eric Ripert” to the Kentucky Center.
Tickets start at $35. Visit The Kentucky Center site for event information. VIP passes are sold-out at this time, but regular ticketed seats remain.
This is the second year that the two authors, chefs and TV food show hosts have toured the country, playfully insulting each other and commenting seriously on the state of American food, restaurants and eaters.
A week before he left New York City to join Bourdain on a new Midwest segment of their show tour, Eric Ripert, chef and co-owner of Le Bernardin, one of New York City’s premier seafood restaurants, spoke on the phone about his upcoming appearance in Louisville and several other topics.
“Anthony came up with the idea for the show,” explained Ripert, who also is a judge on Bravo’s “Top Chef” and host of “Avec Eric,” a food and travel show. “We do the show whenever we have time, when our schedules are not busy. Last year we did eight or nine shows together.”
Their current swing will bring them to Bloomington, Ind., Detroit and Grand Rapids, Mich., as well as Louisville.
“We start the show by roasting each other, which Anthony loves,” he said. “But I give it back to him, and then we go off on more serious topics, like sustainability, GMO foods (genetically modified), the farm-to-table movement. Not every show is totally different, but it changes all the time because we improvise on stage.”
With his success at Le Bernardin, which has maintained the top three-star Michelin status for more than a decade, as well as a four-star rating — the highest —from The New York Times, Ripert, 46, said he doesn’t have to do TV shows, but he enjoys it.
“I spend 90 percent of my time at Le Bernardin. I am fine without doing TV. I do it because I have fun. And it is a way to inspire people to cook for themselves. It is a way for me to share my knowledge in a different, more informal way.
“I love to mentor my team (at his restaurant), but I am at an age now when it is time to give back and share, and I am doing it using the modern medium that enchants people.”