Mar 19, 2010 | WDC: 62.6 °F
This series provides an insider's view of the professional life and lifestyle of master chef Eric Ripert. The Michelin three-star chef teaches viewers how to achieve elegant simplicity at home and elevate their food experiences. The 10-part series goes behind-the-scenes at Ripert's famed New York restaurant Le Bernardin, one of the most heralded kitchens in the United States, to showcase the inner workings of a high-end seafood restaurant.
Airs on
WETA Create
Fri., March 19, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sat., March 20, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sat., March 20, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sun., March 21, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Mon., March 22, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Tue., March 23, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Tue., March 23, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Wed., March 24, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Wed., March 24, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Thu., March 25, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Thu., March 25, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Fri., March 26, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Fri., March 26, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sat., March 27, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sat., March 27, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sun., March 28, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Mon., March 29, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Tue., March 30, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Tue., March 30, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Wed., March 31, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Wed., March 31, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Thu., April 1, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Thu., April 1, 2010
6:00 pm
(30 minutes)
Star Ingredients
The importance of using quality ingredients is explained. Also: a visit with chef-gardener-surfer David Kinch in California inspires a recipe for seared salmon with sautéed pea shoots and ginger-soy vinaigrette.
Rating: TV-G
Airs on
WETA Create
Fri., March 19, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Thu., March 18, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Thu., March 18, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Wed., March 17, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Wed., March 17, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Tue., March 16, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Tue., March 16, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Mon., March 15, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Sat., March 13, 2010
12:00 am
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
Airs on
WETA Create
Fri., March 12, 2010
6:00 pm
(30 minutes)
The inner-workings of a high-end seafood restaurant are chronicled.
Rating: TV-G
| WETA TV 26 | WETA HD | WETA Create | WETA Kids Channel | |
|---|---|---|---|---|
| Via antenna | 26.4 | 26.1 | 26.2 | 26.3 |
| Comcast | 26, 92 | 220 (DC), 219 (Balt) | 265 | 266 |
| Cox | 26, 802 | 726 | 800 | 801 |
| Verizon FIOS | 26, 471 | 526 | 474 | 472 |
| RCN | 26 | 613 | 39 | 38 |
| DirecTV | 26, 26-1 | |||
| Dish Network | 8076 |