Mar 21, 2011
"On a shelf underneath were the tools—whisk, mandoline, oyster-shucking knife, shears, and an apple corer. 'I like to use apples with fish, because it’s very acidic,' Ripert said. He showed how to use one of the knives to cut meat off a bone, at an angle. 'Like a slalom. It is perfect for boning!' A female employee from Le Bernardin started giggling. 'Did I say a bad word?' Ripert asked."
from The New Yorker. And now I adore Eric Ripert more and more...