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...
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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