If you love food and you’re not familiar with Wylie Dufresne, you must be living under a rock. The star-chef is the culinary mastermind behind WD50 and Alder, two of the most forward thinking “molecular gastronomy” themed restaurants in the world. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton sits down with Chef Dufresne and has a conversation about his cooking, his life, his work, his family and his influences. Learn about the philosophy behind Wylie’s work and join him as he recounts the culinary journey that brought him to chef stardom. This program was sponsored by Fairway Market.
“Peeling potatoes wasn’t grueling, but it was a great life lesson” [14:00]
“If I had my drothers, I would have been a professional athlete…That was never in the cards.” [18:00]
“[At my restaurants] we’re using all of the information today going backwards and tomorrow going forward.” [43:00]
–Wylie Dufresne on Chef’s Story