Phrase by 'Wylie Dufresne'
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I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same.
Author: Wylie Dufresne - American ChefMe , Time , Good , Success
I've always had fond memories of cooking Thanksgiving.
Author: Wylie Dufresne - American ChefAlways , Memories , Cooking , Thanksgiving
Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.
Author: Wylie Dufresne - American ChefTest , Skill , Egg , Eggs
Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
Author: Wylie Dufresne - American ChefYou , Face , Technique , Slap
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.
Author: Wylie Dufresne - American ChefYou , Hot , Things , Soup
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.
Author: Wylie Dufresne - American ChefScience , Cooking , Chemistry , Biology
I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.
Author: Wylie Dufresne - American ChefWay , Present , Classics , Ingredients
I like all cheese, but my guiltiest pleasure is definitely American cheese.
Author: Wylie Dufresne - American ChefLike , American , Pleasure , Cheese
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.
Author: Wylie Dufresne - American ChefMe , World , Interesting , Egg
Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux.
Author: Wylie Dufresne - American ChefNew , Change , City , Beauty
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I used to always sing my way into the movies and the basketball games or whatever. I'd sing for whoever's on the door, and they'd let me in. I used to think I was Nat King Cole back in the day, you know. So I'd sing something like, 'Mona Lisa, Mona Lisa, men have named you,' and they'd let me in. (Aaron Neville)Affiliated links: In case you want to support this project, you can do it by using these links. There will be no cost to you and they may be a little help to the creativity of this project.
