Home
Authors
Tags
App
Get QuoteDark Inspirational Quotes App
" 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. "
Wylie Dufresne
Life
Kitchen
Sports
Related Quotes:
" I've always had fond memories of cooking Thanksgiving. "
Wylie Dufresne
Thanksgiving
Memories
Cooking
" I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. "
Wylie Dufresne
Mayonnaise
Flavor
Think
" 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
" The spirit of pickling is one of adventure and fun. "
Wylie Dufresne
Adventure
Spirit
Fun
" 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
" 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
" '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
" People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form. "
Wylie Dufresne
Hot
Animal
People
" 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
" The East Village is where I cut my teeth as a kid. I ran around here on a skateboard. "
Wylie Dufresne
Teeth
Kid
Village
" Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible. "
Wylie Dufresne
Try
Career
Parenting
" 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
" 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
" Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique. "
Wylie Dufresne
Every
You
Technique
" There will never be a universal way of cooking, but information will always be universally useful. "
Wylie Dufresne
Cooking
Way
Never
" 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
" 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
" 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
Always
Starting
Feel
" 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
" 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
World
Possibilities
Me
" I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. "
Wylie Dufresne
Present
Way
Ingredients
" I have no interest in vegetarians whatsoever. Zero. Less than zero. "
Wylie Dufresne
Than
Whatsoever
Zero
" 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
" 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
" 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
Chemistry
Cooking
" Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs. "
Wylie Dufresne
Like
Over
Myself
" 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 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
Find
Food
Build
" 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
" I like all cheese, but my guiltiest pleasure is definitely American cheese. "
Wylie Dufresne
Like
Pleasure
American