32 Yolks From My Mother's Table To Working The Line by Eric Ripert is an inspirational story of Ripert's culinary journey to becoming one of the top chefs. Ripert takes us on a fabulous journey from his painful childhood to the mentors that helped shape him as a chef. He also gives us a detail account of what it is like to work behind-the-scenes at restaurants. I didn't realize the culinary world can be so cut-throat and competitive. I have never eaten at Le Bernardin, but I hope to someday.
I didn't realize the memoir was going to be in an audiobook format. While I like audiobooks and listen to them on a daily basis, I would have preferred to read the actual memoir. The narrator was a little dull.
Disclaimer: I received this book from Blogging for Books in exchange for an honest review.
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