It’s a funny thing, but it’s often overlooked that I’m a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty. Wylie Dufresne Read Quote
As a pure source of reference, ‘Modernist Cuisine’ is incredibly helpful. It’s like a modern-day encyclopedia, except for a single subject. It’s not always the answer, but it’s always a starting point. I feel honored to have been able to contribute to it. Wylie Dufresne Read Quote
The East Village is where I cut my teeth as a kid. I ran around here on a skateboard. Wylie Dufresne Read Quote
I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think ‘the tyranny of the entree’ is the right way to put it. I don’t want to build this giant plate of food. Wylie Dufresne Read Quote
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. Wylie Dufresne Read Quote
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? Wylie Dufresne Read Quote
I’ve seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there’s a cookbook. There’s not much of a story yet. Wylie Dufresne Read Quote
I’ve been asked to endorse lots of different pieces of equipment. It’s not necessarily that it’s an awful thing to be asked to endorse something, because it’s inherently a compliment to your skills, your abilities, on a level. But sometimes it’s just not the right fit. Wylie Dufresne Read Quote
Neighborhoods change. In some ways, it’s part of the beauty of New York City. It’s in a constant state of flux. Wylie Dufresne Read Quote
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. Wylie Dufresne Read Quote
