24 Wylie Dufresne Quotes for You to Enjoy

Wylie Dufresne

American Chef

Born: 1970

Cooking Food Me People Think You

Related authors: Bobby Flay Christina Tosi David Chang Emeril Lagasse Giada De Laurentiis Julia Child Samin Nosrat Thomas Keller

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed. Wylie Dufresne

Great Fold Onions Pickle Soup Up Bunch Chopped Season Pearl

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill. Wylie Dufresne

Favorite All-Time Foods Making Test Egg Eggs Skill

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

Pure Single Incredibly Honored Able Point Except Feel Like Answer Always Cuisine Been Source Reference Subject Encyclopedia Contribute Modern-Day Modernist Helpful Starting Starting Point

I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same. Wylie Dufresne

Success Time Good Me Long Long Time Sorry Advice Too Ranks Hurry Guy Rising More Kitchen Good Thing Had He Long Time Ago Steps Like Chef Sprint Up Quickly Same Done Want Working Skip Less Who Marathon Thing Necessarily

Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique. Wylie Dufresne

You Face Every Dish Showy Slap Technique

I've always had fond memories of cooking Thanksgiving. Wylie Dufresne

Thanksgiving Memories Cooking Fond Fond Memories Had Always

I like all cheese, but my guiltiest pleasure is definitely American cheese. Wylie Dufresne

Cheese Pleasure Definitely Like American

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

Me World Lover Possibilities Temperature Opened Sort Up Very Than Egg Interesting Lower Cook Whites Applications Set

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. Wylie Dufresne

Science Cooking Physics Chemistry Field Biology Say Would Some Mostly Because Maybe While Molecular Certainly Lumped

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. Wylie Dufresne

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. Wylie Dufresne

Best Me Knowledge You Before Say Nobody Call Because Exist Did Send Maybe Formula Frying Your

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. Wylie Dufresne

Think Eggs Mayonnaise Being Flavor Fundamental

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. Wylie Dufresne

Food You Science Cooking Looking Understanding Our Say Out Know Involved Learn Does How Were Lot Began Happening Etc Mean Turned Really Cook Chopped Why Deeper

I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs. Wylie Dufresne

My mother made the best scrambled eggs, super-loose and soft. Wylie Dufresne

Best Mother Made Eggs Scrambled Soft

I think I can poach a pretty mean egg the old-fashioned way. Wylie Dufresne

Think Way Pretty Egg Mean Old-Fashioned Old-Fashioned Way

We have a funny sort of love/hate relationship with critics because, unfortunately, in the art/commerce dance that we do, they drive people to the restaurant. Regardless of sometimes how well we prepare the food, if people don't know that we're out there, if someone isn't talking about us, you guys aren't coming. Wylie Dufresne

Funny Food Relationship You People Sometimes Dance Drive Out Restaurant Critics About Someone Guys Know Well Sort Talking Because How Coming You Guys Regardless Unfortunately Us Prepare

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

I would like to, at some point, do a cookbook. Wylie Dufresne

Would Some Point Like Cookbook

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

Great Me Book People Seen Year Later Restaurant Some Open Disappointing Chefs Year Later Been Lots Story Much Cookbook Cookbooks

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