Wylie Dufresne Quotes

Enjoy the top 52 famous quotes, sayings and quotations by Wylie Dufresne.

Wylie Dufresne Quotes

Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. Its eggs covered in eggs.
— 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.

— Wylie Dufresne

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

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

— 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.

— Wylie Dufresne

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

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

— Wylie Dufresne

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

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

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

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

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

— Wylie Dufresne

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

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

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