Top 46 Wylie Dufresne Quotes
#1. 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
#2. I can fry hollandaise, I can fry ketchup, I can fry mustard.
Wylie Dufresne
#3. 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
#4. The East Village is where I cut my teeth as a kid. I ran around here on a skateboard.
Wylie Dufresne
#5. 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
#6. 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
#7. 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
#8. 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
#9. I have no interest in vegetarians whatsoever. Zero. Less than zero.
Wylie Dufresne
#10. There will never be a universal way of cooking, but information will always be universally useful.
Wylie Dufresne
#11. 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
#12. 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
#13. 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
#14. 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
#15. There will never be a right or wrong way to cook something, but there will always be a more informed way.
Wylie Dufresne
#16. I think I can poach a pretty mean egg the old-fashioned way.
Wylie Dufresne
#17. 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
#18. Eggs Benedict is genius. It's eggs covered in eggs. I mean, come on,
that person should be the president.
Wylie Dufresne
#20. I've always had fond memories of cooking Thanksgiving.
Wylie Dufresne
#21. 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
#22. 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
#23. Not having a New York culinary tradition, far from being limiting, it's an opportunity to create freely.
Wylie Dufresne
#24. 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
#25. 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.
Wylie Dufresne
#27. 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
#28. The spirit of pickling is one of adventure and fun.
Wylie Dufresne
#29. Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
Wylie Dufresne
#30. I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not ... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.
Wylie Dufresne
#31. My mother made the best scrambled eggs, super-loose and soft.
Wylie Dufresne
#32. 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
#33. 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
#34. 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
#35. 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
#36. I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
Wylie Dufresne
#37. Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.
Wylie Dufresne
#38. 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
#39. 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
#40. 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
#41. 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
#42. I like all cheese, but my guiltiest pleasure is definitely American cheese.
Wylie Dufresne
#43. 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
#44. 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
#45. I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.
Wylie Dufresne
#46. 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
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