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" I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. "
Wylie Dufresne
Present
Way
Ingredients
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" 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
People
Relationship
" Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing. "
Wylie Dufresne
Worth
Love
People
" 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
City
New York
New
" 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
Thanksgiving
Night
Go
" 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. "
Wylie Dufresne
Things
Different
Like
" 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
Cooking
Work
Thanksgiving
" There will never be a universal way of cooking, but information will always be universally useful. "
Wylie Dufresne
Cooking
Way
Never
" I have no interest in vegetarians whatsoever. Zero. Less than zero. "
Wylie Dufresne
Than
Whatsoever
Zero
" The spirit of pickling is one of adventure and fun. "
Wylie Dufresne
Adventure
Spirit
Fun
" 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. "
Wylie Dufresne
Restaurant
Technology
Know
" There will never be a right or wrong way to cook something, but there will always be a more informed way. "
Wylie Dufresne
Always
Will
Right
" I've always had fond memories of cooking Thanksgiving. "
Wylie Dufresne
Thanksgiving
Memories
Cooking
" I think I can poach a pretty mean egg the old-fashioned way. "
Wylie Dufresne
Think
Pretty
I Can
" 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
Compliment
Sometimes
Skills
" I think it's important for anyone who is artistic to look back on their body of work and be critical. Maybe the Beatles can look back and say everything was perfect, but we've come up with hundreds and hundreds of dishes, and anyone who is honest with themselves has to realize that every single one wasn't an absolute, unequivocal home run. "
Wylie Dufresne
Home
Work
Think
" 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
Lost
Me
Think
" 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
Up
Season
Pearl
" I don't like the term 'dinner as theater,' because that implies something thespian that I don't want to tie into this, but there are plenty of times that people go out to dinner because they want to have an experience. There are, however, probably many more times that people go out to eat because it's 7 o'clock and it's time to eat. "
Wylie Dufresne
Dinner
Time
Want
" Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish. "
Wylie Dufresne
Trying
Joy
Chef
" I can fry hollandaise, I can fry ketchup, I can fry mustard. "
Wylie Dufresne
Mustard
Fry
I Can
" 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
Why
Vegetables
Green
" I would like to, at some point, do a cookbook. "
Wylie Dufresne
Point
Cookbook
Like
" 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
Know
Looking
Science
" My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game. "
Wylie Dufresne
Cooking
Star
Game
" 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
Year
Me
Great
" I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks. "
Wylie Dufresne
Great
Feelings
Strong
" 'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round. "
Wylie Dufresne
Good
Fight
Cooking
" 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
Sorry
Success
Chef
" It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge. "
Wylie Dufresne
Informed
Why
Knowledge
" The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest. "
Wylie Dufresne
People
You
Rest