In case you've been wondering what Eric Ripert has been up to, here's the latest episode of his YouTube series Avec Eric.
Watch as a very zen Ripert tackles 1,000 pounds of fresh fish. The video takes you to his restaurant Le Bernadin in New York where thousands of pounds of fish are delivered every morning.
Ripert also travels to a shellfish farm in California which produces millions of oysters and clams. He then goes back into his kitchen to teach you how to roast a whole snapper with Thai spices and sticky rice.
Why would he leave the comforts of his restaurant and dive into the wild? ''It's extremely exciting to be in New York City and run the restaurant but you still need to come out and be inspired by nature.''
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.