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" 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. "

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" 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

" Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux. "

" 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. "

" 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

Say

Nobody

" 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

Season

Pearl

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

Wylie Dufresne

Pleasure

American

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

" The East Village is where I cut my teeth as a kid. I ran around here on a skateboard. "

" 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. "

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

" 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

" 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

Over

Myself

" I have no interest in vegetarians whatsoever. Zero. Less than zero. "

" 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. "

" 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

Think

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

" 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. "

" '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. "

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

" 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? "

" 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. "

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Thanksgiving

Night

" 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. "

" 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. "

" I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. "

" 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. "

" 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. "

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

Wylie Dufresne

Point

Cookbook

" American cheese is the perfect soft taco. "

" 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

Great

" I can fry hollandaise, I can fry ketchup, I can fry mustard. "