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Eric Ripert's Louis Vuitton Knife Case (56k warning) - Page 4

post #46 of 61
Quote:
Originally Posted by MarquisMagic View Post
Third, if the same case were made of Russian calf by the boys at Cleverley or by Tony Gaziano in burnished calf or maybe even Alden in cigar-shaded cordovan, the shoeguys on this Forum would be gushing all over the place.

One Horween shell is not big enough across to cover that much wank on the broad side of the case
post #47 of 61
Quote:
Originally Posted by iammatt View Post


To whom? Where? This was before ebay.


pawn shops, other chefs
post #48 of 61
OK, you guys all win. I was irresponsible and should have had my knives stolen for being so. Really, though, nobody with the personality to steal a knife would have lasted five minutes for other reasons. I imagine that this is the case with most places where you are expected to be super diligent and respectful or you won't survive. Maybe things have changed over the last few decades, though.
post #49 of 61
In my experience, no. The culture of the kitchens I worked in just didn't even make theft a thought in our tiny little artichoke-turning brains. We trusted each other, and to be honest, at Cyrus, most of us were from all over the place and knew literally nobody in Northern California except those that we worked with. It would be like stealing from family, which is something we'd never do*.



*Russ' hatred for Paul Giamatti in Sideways aside.
post #50 of 61
Whether you like it or not, theft can be a problem in many kitchens. Cyrus is not the typical restaurant. Many have large numbers of rather transient staff, including a good number of cleaning help and wait staff. It's not unknown for restaurant workers to be in need of cash. Things get stolen. That's just the reality. Equally important and relevant is that in many, many kitchens there simply isn't room to store your high quality knives in a manner you would expect. Work stations are small, often shared by several shifts. Space is at a premium. Unattended items get pushed aside, dropped, stored haphazardly, etc. If you want to safeguard your equipment, it is often advisable to take it with you. That's just how it is.
post #51 of 61
lol using Cyrus as an example of a typical restaurant
post #52 of 61
Quote:
Originally Posted by pebblegrain View Post
lol using Cyrus as an example of a typical restaurant
As opposed to Le Bernardin?
post #53 of 61
what, no handcuff/tether on the handle? I thought Ripert was serious about his knives.
post #54 of 61
Quote:
Originally Posted by iammatt View Post
As opposed to Le Bernardin?
i think if eric was spending all of his time at the le bernardin kitchen, he wouldn't need the vuitton case, though he might well have a locked drawer. it's precisely because he's making so many public appearances and working in so many foreign kitchens (foreign as in, not le bernardin) that something like this seems attractive.
post #55 of 61
Quote:
Originally Posted by foodguy View Post
i think if eric was spending all of his time at the le bernardin kitchen, he wouldn't need the vuitton case, though he might well have a locked drawer. it's precisely because he's making so many public appearances and working in so many foreign kitchens (foreign as in, not le bernardin) that something like this seems attractive.
Oh, I know. It's just that Pebblegrain was the one who said that you can't leave knives like that in a 50 person restaurant, referring to Le Bernardin, but then laughed at Kyle for using Cyrus as an example. Anyway, nice knife case, huh? How 'bout them Dodgers?
post #56 of 61
Quote:
Originally Posted by iammatt View Post
How 'bout them Dodgers?

post #57 of 61
I wonder how he manages with that lot at airport security?
post #58 of 61
Any guesses as to how much the case cost him? IIRC the NY'er piece didn't say.
post #59 of 61
Quote:
Originally Posted by MikeDT View Post
I wonder how he manages with that lot at airport security?
Checked.
post #60 of 61
Quote:
Originally Posted by Huntsman View Post
Checked.

I hope it's all insured, because it looks quite expensive.
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