. >> rose: and continue the conversation with eric ripert, the chef and part owner of le bernadin. one of the great restaurants here in new york. >> i dedicate a lot of energy and time in le bernadin, and i have a good balance, i believe that if you take time for yourself, it gives you the luxury to reflect and at a distance with the family and the business as well. if you do that, this family will support you. that will let, make you a stronger family member and also a stronger boss. >> rose: and we conclude with freida pinto, the actress who is now in "guerilla" on show time. >> you know,, in any revolution, any movement there are actions that people take because they believe in that point in time that is the right thing to do. and if you don't account for consequences you are going to be majorly surprised and i think that is what jazz and marcus find themselves in. >> rose: glenn thrush, jacobs, eric ripert and freida pinto. >> support for charlie >> rose: funding for "charlie rose" has been provided by the following: >> and by bloomberg, a provider of multimedia news and inform

and then you and eric ripert -- >> oh, yeah. >> jimmy: are just -- >> that's a -- you know it's liketo -- you know he's a very, you know he's a michelin star chef. he works -- well, he's the chef at one of the greatest restaurants in the world. he has a very delicate, sensitive french palate and he's unused to this scorching heat of sichuan province of china. and the massive amounts of alcohol that is considered necessary to drink in a formal chinese dining situation. so i thought i'd bring him out there and just, you know, cause his hair to burst into flames and get him really hammered. he paid me back. this year we shot in the alps, the french alps where he's a a little more comfortable. he grew up there. >> jimmy: of course. >> i gave him an opportunity for revenge. >> jimmy: yeah, and he made you -- well, he tested you to see if you could milk a cow? >> he bet me a thousand dollars i couldn't get any milk out of this thing. you know, for a thousand dollars i'm damn sure getting some milk out. [ laughter ] >> jimmy: yeah, you got some man. milked that. >> yeah. >> jimmy: it's expl

ripert is here. he is chef and owner of new york's le bernardin. yolks" tells his life and love for food. it is now in paperback. i am pleased to have you back. ericyou, my pleasure. about tempol me cuisine. eric: tempo cuisine is something i am very interested in. i went to korea because i think master -- they master really well what tempo cuisine is. it is a vegan diet that is to feed the nuns and monks. every ingredient has medicinal virtues. for the nuns and monks cultivating the blends in the garden, and also cooking, it is a mindful experience, basically meditation. they also put all sorts of love and compassion into the food and believe that will have some benefits for yourself, as a consumer. the food is meant to make you strong, healthy, and have a very clear mind. charlie: but not meant to have you crave it. eric: you cannot crave because buddhism is against attachment. you are not to be attached to anything. therefore, the food is delicious, but you will not crave ahe way you may chocolate cake or something like that. charlie: why has it gotten so much attention? there is more of a sense today to eat healthy. eric: yes, we want to eat h