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Wylie Dufresne


American
1970
Chef
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I've always had fond memories of cooking Thanksgiving.


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


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


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


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


Wylie Dufresne
Tags: Where Around Here
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
Tags: Me Get Lot
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
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
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
Tags: Them Go Something
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
Tags: Like Always Been
It's been a struggle to get people to come eat for fun. You know, the way they listen to music. You can do all kinds of things with music. But food - it's something people need, and that changes everything. You start playing with it, people have all sorts of reactions.
Wylie Dufresne
Tags: Music Food You
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
Tags: Great Money About
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
Tags: Work Home Think
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
Tags: Time Good Me