Bridgette

Bridgette

Professional cooking is as often about humility and diligence as it is about inspiration or creativity. We asked Wylie Dufresne, whose kitchen at wd~50 has been one of the best places to learn about the art of cooking since it opened in 2003, to contribute something...
Exploring Cooking Beyond the Kitchen

Exploring Cooking Beyond the Kitchen

For over a decade, Wylie Dufresne provided perhaps the single most convincing argument for the importance of culinary risk-taking in New York City as the chef of wd-50 (2003-2014). In that restaurant’s kitchen, Dufresne developed a unique body of work, fostered...

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