Ritz-Carlton Magazine - Fall 2012 - Chinese - (Page 72)
G O U R M E T T R AV E L
FRESH DIRECT From left: The catch of the day is delivered to Seven Mile Beach; Anthony Bourdain gets a hand from fellow chefs.
I MAG I N E TAL K I N G T U N A W ITH TH E W OR LD ’ S TOP C H E F S AG AI N ST T HE BACK DR O P OF A BLUE CA R IBBEA N S KY A N D SEA. KATH Y Y L CH A N D R O P S IN ON A FOUR -DAY FEA ST
W W W. R I T Z C A R LT O N . C O M
To paraphrase Chef Eric Ripert, the ﬁsh is the star of the plate. Getting the stars of the kitchen and the stars of the plate in the same place — well, that’s another skill entirely; but, it’s one that Ripert seems to have honed. After just four years his Cayman Cookout counts among world-class culinary events. Every January, about 10 top chefs from the U.S., Canada and Europe touch down at Owen Roberts International Airport, families in tow. For the next four days, Grand Cayman Island becomes the epicenter of epicurean sizzle in the Caribbean. Anyone who knows their onions knows that Ripert is the French-born head chef and co-owner at
Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Fall 2012 - Chinese