Phrase by 'Wylie Dufresne'
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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.
Author: Wylie Dufresne - American ChefMe , Time , Good , Success
I've always had fond memories of cooking Thanksgiving.
Author: Wylie Dufresne - American ChefAlways , Memories , Cooking , Thanksgiving
Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.
Author: Wylie Dufresne - American ChefTest , Skill , Egg , Eggs
Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
Author: Wylie Dufresne - American ChefYou , Face , Technique , Slap
Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup.
Author: Wylie Dufresne - American ChefYou , Hot , Things , Soup
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.
Author: Wylie Dufresne - American ChefScience , Cooking , Chemistry , Biology
I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.
Author: Wylie Dufresne - American ChefWay , Present , Classics , Ingredients
I like all cheese, but my guiltiest pleasure is definitely American cheese.
Author: Wylie Dufresne - American ChefLike , American , Pleasure , Cheese
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.
Author: Wylie Dufresne - American ChefMe , World , Interesting , Egg
Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux.
Author: Wylie Dufresne - American ChefNew , Change , City , Beauty
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