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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.

From Wylie Dufresne

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.

From Wylie Dufresne

American cheese is the perfect soft taco.

From 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?

From Wylie Dufresne

'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.

From Wylie Dufresne

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.

From Wylie Dufresne

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

From Wylie Dufresne

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

From Wylie Dufresne

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

From Wylie Dufresne

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.

From Wylie Dufresne

Wylie Dufresne

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