- Change
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- Nov 07, 2020
Wylie Dufresne Quotes
Most Famous Wylie Dufresne Quotes of All Time!
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- Last Updated on May 30, 2021
- Me
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- Nov 07, 2020
Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.
- Army
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- Nov 07, 2020
Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?
- Chemistry
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- Nov 07, 2020
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
- People
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- Nov 07, 2020
I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.
- Know
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- Nov 07, 2020
Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.
- Knowledge
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- Nov 07, 2020
There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.
- Eggs
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- Nov 07, 2020
I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
- Like
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- Nov 07, 2020
We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.
- Food
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- Nov 07, 2020
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
- Face
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- Nov 07, 2020
Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
- Life
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- Nov 07, 2020
It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen.
- Here
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- Nov 07, 2020
The East Village is where I cut my teeth as a kid. I ran around here on a skateboard.
- Cooking
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- Nov 07, 2020
I've always had fond memories of cooking Thanksgiving.
- Me
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- Nov 07, 2020
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
- Day
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- Nov 07, 2020