Podcast appearances and mentions of Wylie Dufresne

Wylie Dufresne is the chef and owner of Stretch Pizza in New York. He was born 1970 and grew up in Rhode Island. He trained at the Culinary Institute and started working with chef Jean-George Vongerichten in 1994, taking on the role of chef de cuisine at Jean-Georges. In 1999 he became the chef at 71 Clinton Fresh Food, and in 2003 opened his experimental restaurant WD-50, where he explored the possibilities of molecular gastronomy in his cooking, reaching global fame. In 2013, he opened a second restaurant, Alder, in the East Village. Dufresne then moved on to use his technique and focusing on dough, first at Du Donuts, and then at his latest restaurant, Stretch Pizza, where he pays respect to the classic New York slice. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Wylie Dufresne has spent his life and career in New York City. He worked for Jean Georges Vongerichten, ran notable restaurants like 71 Clinton Fresh Food and WD50, and was starting a doughnut business until the pandemic changed everything. Pizza saved him, and his creation - Stretch - has brought a new evolution to what "NYC Pizza" means.

This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s

Yes, chef

Previous Pizza Quest guest Chef Wylie Dufresne recently had an extensive cameo in the momentous season ending episode of "The Bear" on Hulu. The episode features appearances from many of the chefs (both real and imaginary) that inspired the restaurant in the show, so it seems timely to look back on our conversation with Wylie from the Fall of 2023. In the episode, he described his move into the pizza sector with his new restaurant called Stretch Pizza. Let's see if we can find any "Easter Eggs" in this episode that hints at what's to come. Regardless, it's momentous whenever a celebrated fine dining, innovative chef of Wylie's stature starts making pizzas (and they all do, it seems, unless they go into burgers instead), so tune in to see what's behind this major shift in the WD-50 legacy. Could Italian beef sandwiches be far behind?Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than eight million subscribers. He has an abounding love of food and proper technique, and we get into what makes a great cooking video, how Joshua likes to spend his off time in Austin, Texas, and his great cookbook, Texture Over Taste.Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he's turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie's pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.

Rosio Sanchez is the chef and founder of Sanchez and Hija de Sanchez in Copenhagen, Denmark. She was born and raised in the South Side of Chicago, and grew up eating Mexican food. She began cooking at 19 and worked with some of America's most famous chefs, like Wylie Dufresne at wd-50, before moving to Copenhagen to work under René Redzepi at Noma. We'll hear about Rosio Sanchez big decision to leave Noma and opening her own restaurants, Hija de Sanchez followed by restaurant Sanchez in 2017. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app:https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

I'm excited to be joined by a culinary superstar two days after she hosts a “Friends of James Beard Benefit” — Sarah Thompson, Executive Chef at Wynn Las Vegas' renowned Casa Playa.

My guest on E299 is Christina Tosi! Christina is the founder and creative mastermind behind NYC's Milk Bar. She is a classically trained pastry chef who blends culinary technique with unexpectedly whimsical and nostalgic ingredients, Christina began her career working for several powerhouse fine-dining chefs, including David Bouley, Caesar Ramirez, Thomas Keller, Wylie Dufresne, and Alex Stupak. From there, Christina founded the dessert program at David Chang's Momofuku and built a culinary empire of her own. Described by The New York Times as a “border crossing pastry chef,” Christina opened Milk Bar's doors in 2008 and has since been recognized as one of this generation's most iconic American pastry chefs. She received the James Beard Foundation award for Rising Star Chef among her many accolades. BOOM! I'm a huge foodie and fan of Milk Bar myself, so I am very excited and hungry to share this incredible episode with everyone. Enjoy every last bite! For more on Christina, please check out www.christinatosi.com/ and Milkbarstore.com. #thePOZcast is brought to you by our friends at Interseller – the prospecting + outreach platform of recruiters and sellers. Check out a free demo today! https://bit.ly/2Fbm/BZ Thanks for listening, and please follow us on Insta @NHPTalent and X @AdamJPosner.

 Get ready for a slice of excitement as the Good Food Fellas welcome a true pizza aficionado to the podcast—Maile Carpenter, the editorial director for Food Network Magazine! In this sizzling episode, Maile spills the saucy details on the making of their latest masterpiece, "The Big Book of Pizza," released by the Food Network Magazine team in August.  Brace yourself for a cheesy adventure, peppered with insider insights and delicious anecdotes from the world of pizza perfection.But that's not all—did we mention Maile's husband is the renowned chef Wylie Dufresne, owner of the legendary Stretch Pizza in NYC?  Prepare for a double dose of culinary brilliance as the power couple's secrets to a perfect pizza pie are revealed.And just in time for the Thanksgiving feast, the Good Food Fellas dive into the latest issue of Food Network Magazine, serving up a cornucopia of tips and recipes to make your holiday meal a triumph!  Don't miss out on the savory details that will elevate your Thanksgiving spread to a whole new level.But the excitement doesn't stop there!  The podcast crew also gets a sneak peek into the upcoming Christmas edition of Food Network Magazine, promising a sweet extravaganza that'll have sugarplums dancing in your head. Tune in for a festive and flavorful episode that's sure to leave your taste buds tingling. Gobble up the goodness with the Good Food Fellas and their special guest Maile Carpenter—it's a pizza and holiday feast you won't want to miss!  #GoodFoodFellas #PizzaPassion #HolidayFeast #GobbleGobble

Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Dave and Chris are joined by special guest Wylie Dufresne to cook and discuss one of his favorite holiday recipes: Parisian Gnocchi! Wylie explains the original recipe, then Dave and Chris describe their self-prescribed fusions for Japanese and Beijing-style fusions, respectively. Finally, Wylie recounts his experience turning his own recipe into "pizza." Hosts: Dave Chang and Chris Ying Guest: Wylie Dufresne Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode of All in the Industry®, Shari Bayer's guest is Alex Stupak, Chef and Co-Owner of NYC-based Empellón restaurant group and Mischa, his latest restaurant, where we are on-location. Born in Massachusetts, Alex became a scholar of the avant-garde and molecular gastronomy movements. He worked as the pastry chef at Clio in Boston with Ken Oringer, then at Alinea in Chicago with Grant Achatz, and (subsequently) at wd~50 in New York City with Wylie Dufresne. He went on to open multiple restaurants under the Empellón brand, including a Midtown Manhattan flagship location, currently ranked No. 19 on the New York Times‘ “100 Best Restaurants in New York City” list. Alex was selected as one of Food & Wine's Best New Chefs in 2013 and has since received multiple James Beard Foundation Awards nominations, including one for his 2015 book Tacos: Recipes and Provocations [Clarkson Potter]. Today's show also features Shari's PR tip to do the unexpected; Speed Round; Industry News Discussion on New York Magazine naming Matthew Schneier as its new Restaurant Critic, and the Chef's Table at Brooklyn Fare in NYC naming two new chefs after its acclaimed chef's firing; plus, Shari's Solo Dining experience at Taqueria Ramirez in Greenpoint, Brooklyn -- known for its CDMX street tacos; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Alex Stupak and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Dave's Three Things segment starts off with three things he loves about the show's guest: a world-class chef and the owner of the Empellón restaurant group, Alex Stupak. Stupak catches up with Dave (whom he hasn't seen since before the pandemic) and reflects on his culinary journey, including his admiration of Albert Adrià, his time at Grant Achatz's Alinea, and his experience helming the pastry program at Wylie Dufresne's WD-50. The two ponder the dampening effects of restaurant criticism on creativity—and Dave suggests that Stupak is a culinary Prometheus for his constant innovation of new culinary techniques. The two continue talking through Alex's journey of making Mexican food, culminating with a discussion of Alex's new critically acclaimed restaurant, Mischa, in New York. Host: Dave Chang and Chris Ying Guest: Alex Stupak Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he's turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie's pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. I hope you enjoy hearing from Wylie as much as I did. Also on the show, we had the amazing Korean author Han Kang in the studio to talk about her fiction, including the International Booker Prize–winning novel The Vegetarian, and how food plays a role in her writing. MORE FROM WYLIE DUFRESNE:The Chef Who Invented Fried Mayonnaise Will Open a Manhattan Pizzeria [Grub Street]Wylie Dufresne Finds His Ultimate Challenge [Resy]Wylie Dufresne Says He Is Forced to Close WD-50 [NYT]

Mario Carbone, the acclaimed chef and restaurateur, believes that if you're going to do something, you should strive to be the best at it. That's – quite literally – the secret to his sauce. The co-founder of globally renowned restaurant company Major Food Group, Carbone is a native New Yorker who learned his craft under the tutelage of some of the city's best known and admired chefs, including Daniel Boulud and Wylie Dufresne. In 2011, Carbone and business partners Rich Torrisi and Jeff Zalaznick launched Major Food Group, which currently operates 27 upscale eateries across the world, anchored by his namesake Carbone restaurants. Two years ago, Major Food Group launched Carbone Fine Food, a brand created to “bring the taste of the iconic, beloved Carbone dining experience” into consumers' homes. Helmed by CPG veteran and former Rao's Specialty Foods CEO Eric Skae, the company markets a nine-SKU line of pasta sauces that has rapidly become one of most widely distributed and best selling within the premium sauce category. In this episode, Carbone and Skae spoke about their shared vision and the growth strategy for Carbone Fine Food, how they attempt to incorporate the flair and panache of Carbone restaurants into the brand,  who they identify as the products' target consumer, their thoughtful pricing and promotional strategy and why they are cautious about new product development. Show notes: 0:46: Interview: Mario Carbone, Co-Founder & Eric Skae, CEO, Carbone Fine Food – Taste Radio editor Ray Latif asked Carbone about his decision to relocate from New York to Miami, how his vision for Carbone Fine Food compares with that of former colleague David Chang and his Momofuku Goods brand and how timing was involved in the rollout of the sauces. Carbone and Skae also discussed the company's pricing strategy and target consumer and how each fits into retail planning, why quality of ingredients is the brand's key point of differentiation and how they consider innovation and brand extensions. Brands in this episode: Carbone Fine Food, Rao's, Momofuku Goods

Chef Suzanne Vizethann talks about her successful breakfast and brunch restaurant, Buttermilk Kitchen. She shares her insights on taking advantage of an underserved market, building a team, and the importance of communication. Additionally, she discusses the operational strategies that set her restaurant apart, including the use of high-quality ingredients, transparency with guests, and implementing new offerings such as espresso and reservations. Finally, she emphasizes the need for clear vision and strategy, and provides practical frameworks for unifying a team. -----Show Notes:This episode is sponsored by 7shifts - get a 3-month trial of their "The Works" tier and unlock better team management for your team: https://www.7shifts.com/signup-influencer/?utm_source=influencer&utm_medium=social&utm_campaign=justin-khanna-signup&utm_content=referral_3mfree&signup_coupon=REFERRAL_3MFREEButtermilk Kitchen Cookbook: https://geni.us/buttermilk-kitchenSuzanne's Website: https://www.suzannevizethann.com/The Buddha and the Badass Book: https://geni.us/buddha-badassTraction Book: https://geni.us/traction-businessOne Minute Manager Book: https://geni.us/new-1min-managerUnreasonable Hospitality Book: https://geni.us/unreasonable-hospAndrew Huberman Podcast: https://hubermanlab.com/category/podcast-episodes/Wylie Dufresne opens pizza place: https://www.grubstreet.com/2023/03/wylie-dufresne-opens-stretch-pizza-in-nyc.htmlEat the Frog productivity technique: https://asana.com/resources/eat-the-frogSmall Giants Book: https://geni.us/small-giants -----If you come across something you ended up having to search for, send me a message to help make this Show Notes better! — 

The boys are back. Benjamin and Nate meet up in NYC to discuss The Knicks, AI, Wylie Dufresne's new pizza spot, dinner with an artworld insider and an insane offer from the Independent Art Fair. We are then joined by arts journalist and confection aficionado Andrew Russeth who shares everything we missed at last week's Art Basel Hong Kong. All that and more on THE ONLY ART PODCAST! --- Support this podcast: https://podcasters.spotify.com/pod/show/benjamin-godsill/support

#2. Chef Wylie Dufresne answers some not-so-quick-fire questions, the inspiration behind Stretch Pizza, and takes Q&A from the audience. Chef Wylie reveals that stumbling upon a Breville pizza oven during the pandemic led to his obsession with pizza-making. His desire to understand the levers and variables involved in creating the perfect pizza dough became a source of stimulation and happiness during this difficult time, and ultimately led to the opening of his new concept, Stretch Pizza.This conversation with Chef Wylie highlights the importance of recognizing the craft and technique that goes into cooking. While it's easy to copy a dish or recipe, it takes years of practice and repetition to truly master the craft. By seeking feedback, recognizing when a dish is balanced, and being open to new ideas, chefs and creators can continue to push the boundaries of what's possible, and leave their mark on the culinary world.Where to find Chef Wylie Dufresne:Twitter - https://twitter.com/wyliedufresneInstagram - https://www.instagram.com/wyliedufresneWhere to find host Josh Sharkey:Instagram - http://instagram.com/joshlsharkeyLinkedIn - https://www.linkedin.com/in/joshua-sharkey-406965b/In this episode, we cover:(2:13) Lightning round (7:15) Why American cheese is so good(11:37) Funny moments at wd~50(18:00) Du's Donuts flavor hits and misses(19:16) Why pizza saved Wylie (24:35) How to identify talent(26:37) When it's time to stop iterating(28:17) Is imitation really the greatest form of flattery(31:00 ) What wd~50 was all about(32:50) When to take a pause on ideation(35:41) Innovating on equipment and ingredients

#1. Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit.Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, which was voted one of the 50 best in the world.In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.Where to find Chef Wylie Dufresne:Twitter - https://twitter.com/wyliedufresneInstagram - https://www.instagram.com/wyliedufresneWhere to find host Josh Sharkey:Instagram - http://instagram.com/joshlsharkeyLinkedIn - https://www.linkedin.com/in/joshua-sharkey-406965b/In this episode, we cover:(02:06) Chef Wylie's background(12:12) The intersection between art and commerce(15:14) The importance of timing in business(19:28) How to create a culture of creativity(23:29) The origins of innovation(26:02) When to filter ideas and establish boundaries(28:18) The iconic wd~50 eggs benedict (29:39) When to stop iterating(32:11) How to empower staff to speak up(35:13) Why some techniques are too hard to execute(37:40) M&Ms filled with …?(39:29) Baker's percent versus standard percent(44:23) Learning when to not buck and system(49:35) How to maintain high standards among your team(51:36) Strengthening camaraderie with staff(55:06) Picking the right people

Welcome to the meez podcast, hosted by Josh Sharkey,  a chef, restaurant owner, and the founder and CEO of a recipe technology called meez.This podcast was born out of a fireside chat hosted with Chef Wylie Dufresne, one of the most talented and inspiring leaders in the food world. The talk was part of an annual team summit where the meez team got together to connect and strategize in-person.Everyone was so inspired and learned so much from Chef Wylie that they all said, well, we should do a podcast. So we said, why the hell not? The meez Podcast features some of the most innovative people in the food world, from chefs and entrepreneurs to photographers, designers, activists, cheese makers, and more.Make sure to subscribe wherever you listen to your podcast and learn more at www.getmeez.com/podcast.

It's all in the family this week as Wylie Dufresne, chef and owner of Du's Donuts, the former chef and owner of the wd~50 and Alder restaurants and Dave's brother-in-law joins the show. Hosted on Acast. See acast.com/privacy for more information.

In April 2022, chef Adam Wolfers was riding his bike when he was struck down by a stroke, at just 38.  He lost movement on one side of his body, his sense of taste and had to learn to do the everyday things he once took for granted all over again. In this episode of ExtraVirgin Food & Travel, Natascha Mirosch catches up with this talented chef, who's worked under Wylie Dufresne in New York, and at the 3 Michelin -starred Quique Dacosta in Spain, in addition to a raft of hatted restaurants in Australia. They discuss how he's doing, what such a life-changing event has taught him, mental and physical health in the hospitality industry, his foodie heroes and more.   If you'd like to support ExtraVirgin Food & Travel Podcast and keep us ad-free, you can do so for as little as the price of a coffee here. 

With Independence Day around the corner, Chris Ying and Rachel Khong recruit chef and gelatin-mancer Wylie Dufresne on their quest to redeem a neglected American classic. Maybe a little liquid nitrogen can help? Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on YouTube and Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Host: Chris Ying Guests: Rachel Khong and Wylie Dufresne Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wylie Dufresne blazed a relentlessly creative trail for a generation of adventurous restaurants—and more recently, he's been making pizza. It was only a matter of time before he returned to the show to tell Dave and Chris what he's learned, and why there might be hope for the homemade-pizza practitioner after all. Also: taking salads off the menu, post-grunge food, Wylie's slice order, holding pizza like a teacup, folding a hamburger in half, reverse-engineering TJ's cacio e pepe, Chris's pizza-shop pitch, and a glimpse of Wylie's red-sauce formula. Hosts: Dave Chang and Chris Ying Guest: Wylie Dufresne Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

What was life like for a young New York chef chasing a dream in the early 2000s? Milk Bar founder and Dave Chang chosen-family member Christina Tosi was there to see it, and her latest book, 'Dessert Can Save the World,' relays a lot of what she learned then and since. Christina calls up Dave and Chris to consider what she and Dave were like in their 20s, the smile vs. the grimace, the power of not having a plan, barbecue soft serve, the everything-bagel influence of Wylie Dufresne, proving Dave wrong, rainbow sprinkles, work-life ratios, eating multiple bowls of Honey Bunches of Oats, Dave discovering chocolate milk, and what might happen if Christina Tosi faced off against the Wheel of Constraint. Hosts: Dave Chang and Chris Ying Guest: Christina Tosi Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Providence versus Gonzaga in the latest installment of this tasty tournament! This week, House and Craig are first joined by James Beard Award–winning chef Wylie Dufresne to discuss the restaurants Providence has to offer and learn about the origin of the American diner. Then they're joined by Gonzaga alum and Detroit Piston Kelly Olynyk as he recalls his favorite spots to eat from his time in Spokane. Indiana and Wisconsin are waiting …who will join them in the Final Fork! We want to hear from you! Find us on Twitter @HouseOfCarbs and on Instagram @TheHouseOfCarbs. Hosts: Joe House and Craig Horlbeck Guests: Wylie Dufresne and Kelly Olynyk Producers: Craig Horlbeck and Mike Wargon Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this can't miss podcast, one of the greatest culinary minds America has ever produced, Chef Wiley Dufresne, sits down with Eli to discuss his journey as a chef and modernist cuisine champion. Curiosity has been a leading edge for everything Chef Wiley does, and as one of the first chefs to start asking questions about the chemistry and science behind cooking, he began to develop his own New York version of modern cuisine. Working with food scientists and modernist chefs around the globe, he began to blend his own creativity and curiosity to bend the rules of cooking as we knew it, creating dishes such as pickled beef tongue with fried mayonnaise, foie gras tied in knots, and a frozen "everything bagel" with smoked salmon threads and crispy cream cheese, just to name a few.  

Without a doubt, a leader of our village, listen in on the wisdoms of Chef Josie Smith Malave. Chef Josie is a classically trained bohemian chef, global adventurist, TV and radio personality, entrepreneur, former women's pro football player, social activist and lifestyle ambassador.  She spent a decade rockin' the New York City food scene, working under renowned chefs Wylie Dufresne, Jean-Georges Vongrichten, Caroline Fidanza, and Walter Hinds, to name a few. Chef Josie is also a culinary adventurer who has traveled the globe piercing the veins of each place she visits, trading stories, drinking the water, seeking the sounds, tasting the culture, admitting each new place transforms her. Chef Josie connects with people through her genuine smile, good food, and infectious laugh. She currently owns Bubbles + Pearls in Wilton Manors, Florida. And has been featured on BravoTV Top Chef. Chef Josie's most influential book: The Four Agreements: A Practical Guide to Personal Freedom is a self-help book by Don Miguel Ruiz Chef Josie on social media: Facebook: @CHEFJOSIE Instagram: @CHEFJOSIE & @ladysnackdaddy Twitter: @chefjosieSpecial thanks to our sponsor Graciela Valdes Photography  - find her info below: www.gracielavaldes.com FB - @gracielavaldesfineartphotographyIG - @gracielavaldesphotography#healthandwellness #physicaltherapy #holisticnutrition #podcast #women #influence #books #meditation #promotewomen #empowerwomen #goddess #voicesofthegoddess #circleofgoddesses Subscribe To and Watch The Voices of The Goddess with Julietta Wenzel and Allyson Mancini on Youtube HERE:https://www.youtube.com/channel/UCJkusUQRFjoRa0oDQpCLAbA/videos Facebook: https://www.facebook.com/Voices-of-the-Goddess-356165865475415Instagram: https://www.instagram.com/voicesofthegoddess/ Voices of The Goddess with Julietta the Magical PT and Allyson the Holistic Nutritionist is a show that  supports modern day goddesses in developing their super powers and acquiring the tools they need to achieve all their desires. Join us each week as we interview amazing women in the community who share their insights and how they use their tools to make their dreams a reality. Allyson, a Michigander, moved to South Florida in 1993 with her fiancé, Nick. Married for 27 years with two children, Nicholas 24 and Lexi  21.  A SAHM for 24 years and now an empty nester, she has found her true passion as a Holistic Nutritionist. FB: /groups/healthylifestyleinandoutIG: @allysonkmanciniJulietta grew up in Wisconsin and graduated with a Physical Therapy degree from University of Wisconsin-Madison.  When not busy treating patients or teaching Voila Method in the US and internationally, she is making healing crystal art and jewelry, creating spiritual/healing paintings, or planning underground dining experiences. A contributing author in the best-selling book UNSTOPPABLE: Leverage Life Setbacks To Rebuild Resilience For Success. https://bodyandsoul-pt.com/   http://julietta.love/ https://soulcandycrystals.com/ FB: @TheMagicalPT & @soulcandybyjulietta & @Juliettalove-108449684234840IG: @themagicalpt & @soul_candy_ & @juliettadotlove

I don't even know where to start with Wylie, he has given the culinary world so much it's unreal. I have always been in awe of his dedication to the craft and his veracious appetite for knowledge to improve on what he and everyone else is doing. I am excited to have this opportunity to talk with him about everything he has done and what he is doing. Wylie Dufresne, who rose to international fame at his ground-breaking New York City restaurant, wd-50, is one of the world's most innovative and respected chefs. His distinctly modern, science-driven approach to cooking at wd-50, and at his second restaurant, Alder, earned him countless accolades—including Michelin stars, a top spot on New York Magazine's Best Restaurants list, a James Beard Award for Best Chef New York, and many more. Dufresne's whimsical style and cutting-edge kitchen techniques have made him a fan favorite among food lovers. He has appeared frequently on Bravo's Top Chef, the United Kingdom's Master Chef and several Food Network series. He also starred as himself on HBO's Treme and Showtime's Billions; he was parodied on Saturday Night Live; and in the role of a lifetime, he appeared in cartoon form alongside Marge in a food-themed episode of The Simpsons. In 2017, Wylie opened Du's Donuts and Coffee, adjacent to The William Vale Hotel in Williamsburg, Brooklyn, and he released his first cookbook, wd-50: The Cookbook(Ecco). He lives in New York City with his wife and two daughters.

I don't even know where to start with Wylie, he has given the culinary world so much it's unreal. I have always been in awe of his dedication to the craft and his veracious appetite for knowledge to improve on what he and everyone else is doing. I am excited to have this opportunity to talk with him about everything he has done and what he is doing.

A native of Lima, Peru, Julio-Cesar Florez started his professional culinary career in his mid-twenties, graduating from Le Cordon Bleu College of Culinary Arts in Austin, TX in 2005. In 2006 he became chef de cuisine at the former Mirabelle Restaurant in northwest Austin. In 2008, Florez spent time in New York City, staging under Chef Wylie Dufresne at the Michelin-rated restaurant, WD50 and received a certificate of completion for intensive training in hydrocolloids from The French Culinary Institute in New York City. Before holding his current title as executive chef and founder of Biru Cocina Peruana, Florez held executive chef positions at Austin based restaurants La Sombra Bar & Grill, Gusto Italian Kitchen & Wine Bar, Llamas Peruvian Food Trailer, Hyde Park Bar & Grill, Malaga Tapas & Bar, Isla where he served high end Peruvian cuisine, and just recently as chef de cuisine at Lucky Robot, where he introduced nikkei cuisine to Austin for the first time. He is proud to be Austin's biggest advocate for Peruvian cuisine. Síguelo en sus redes sociales como @jcflorezz y en Biru Cocina Peruana como @birucocinaperuana Follow The Cebiche Podcast on all the platforms as @thecebichepodcast | Help us by giving us a review in Apple Podcast & sharing with your friends and family.

This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce's Ohana floor kitchens and barista programs across the company's global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food.We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you've never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you're a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode's for you. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Bill Corbett===========Bill's InstagramBill's TwitterKilled by Dessert - Check out the video================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

On today's episode of All in the Industry®, Shari Bayer's guest is Fany Gerson, Chef and Founder of La Newyorkina, a Mexican ice cream and sweets company based in NYC; and Fan-Fan Doughnuts, a new doughnut shop in Bed Stuy, NYC.  A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world.  As one of country's most authoritative voices on Mexican sweets, her work has been featured in The New York Times, Gourmet, Fine Cooking, and more.  Fany is a James Beard nominee and author of multiple cookbooks, including Mexican Ice Cream, Paletas, and My Sweet Mexico.  Today's show also features Shari's PR tip to invest in Instagram; Speed Round; Industry News Discussion about Tik Tok's explosive growth for content creators, particularly in the food space; and Solo Dining experience at Wylie Dufresne's Stretch Pizza at Gadi Peleg's Breads Bakery in NYC.   #allintheindustry #allindustry #sharibayer #chef #restaurant #culinary #hospitality #podcast #foodradio #hrn #nyc #fanygerson #lanewyorkina #fanfandoughnuts #doughnuts #paletas #sweets #mexicanicecream #fanfans #tunein Image courtesy of Fany Gerson.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast. 

Dave and Chris Ying call up Wylie Dufresne, one of the greatest chefs ever and a veteran father, to discuss parenting as society begins to open up again.

This is the shortest month of the year, so we're packing as much as we can into each episode!Our headline guest this week is Wylie Dufresne, in our opinion one of the most influential American chefs of the past few decades. He shares what he's been up to during the pandemic (including the pizza experiments that have dominated his Instagram feed), opens up about the future; and kicks around the historical context of "modernist cuisine."We are also thrilled to welcome back Mashama Bailey of The Grey in Savannah, Georgia. She and her business partner John O. Morisano discuss their new book Black, White, and The Grey, which combines their two distinct voices and points of view in an examination of race, the hospitality business, and friendship.And in this week's current events segment, a trio of chefs and owners--Jef Edwards of Ration Food Lab in Toronto; Roni Mazumdar of the forthcoming Dhamaka in lower Manhattan; and Jeff Miller of Rosella on New York City's Lower East Side--who have opened or are about to open during the COVID pandemic, trade notes and offer advice about how to navigate this difficult time.Links mentioned in episode:Our 2019 interview with Mashama Bailey at the Philly Chefs Conference (starts at 1 hour, 3 minutes)Our Toqueland interview (2 parts) with Wylie DufresnePlease consider supporting Andrew Talks to Chefs via our Patreon page--we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Wylie Dufresne by Evan Sung)

Welcome to the Hiking My Feelings Virtual Campfire. This 20-day event is a fundraiser for the Hiking My Feelings Wilderness Wellness Center, the American Diabetes Association, and RAINN - the nation's largest anti-sexual violence organization. Each night from May 26-June 14, 2020 we are going live at 5pm PT to bring inspiration, hope, and healing to the community in these uncertain times. If you find value in what we're sharing here, please consider making a contribution to our non-profit organization. You can get tickets to the Virtual Campfire at https://hikingmyfeelings.org/campfire and you can make a one-time donation at https://hikingmyfeelings.org/give Our guests tonight are: DOC PEACE - @doc.peace on Instagram - docpeaceofmind.com Dr. Peace Uche is doc.PEACE, a Doctor of pharmacy by trade and Spoken Word Poet at heart. doc.PEACE is a best selling author of doc.PEACE of Mind Method: A Poetic Guide to Living Your Best Life (exclusively available on Amazon). She's presented on numerous stages across the world, speaking on how to live a more passionate and fulfilled life consistently. doc PEACE transforms mindsets using the power of spoken word and emboldens aspiring speakers to share their life stories, providing valuable insight on story-crafting and finding a platform. She lives in San Diego, CA where she avidly plays beach volleyball in her free time. KAT HUMPHUS - @kathumphus on Instagram Kat Humphus is a Le Cordon Bleu Paris trained Chef who has worked under Thomas Keller at The French Laundry, and Wylie Dufresne at WD-50 in New York. Kat opened BO-beau kitchen + bar in Ocean Beach, CA, in 2010, being named one of San Diego's Youngest and Most Talented Executive Chefs by Locale Magazine. Katherine was one of two females nominated for the San Diego Union Tribune's Best Chef award in 2012, and won Best New Chef by Ranch and Coast Magazine in 2012. In 2015, Chef Kat competed on the Food Networks Guys Grocery Games and won the competition! She later went on to compete on Beat Bobby Flay against Iron Chef Bobby Flay. Chef Kat currently works with Consortium Holdings, one of the most badass restaurant groups in San Diego. --- Support this podcast: https://anchor.fm/hikingmyfeelings/support

Wylie was the man behind the legendary NY restaurant wd~50. He now runs the insanely delicious Du's Donuts in Williamsburg and is also a huge music enthusiast with an encyclopedic knowledge of Grateful Dead lyrics. It was great to catch up with him and hear about some of the tunes that have impacted him.Make sure to check out our Spotify playlist that features every song discussed on the show: https://open.spotify.com/playlist/4woCFOUuh02lbsNetoi1lA?si=viLNtA4IQzOpmzJzKsYHSw Support the show (https://www.patreon.com/songsthatsavedme?fan_landing=true)

Sam is one of the most amazing chefs & we share so many amazing memories of cooking for people and with people. I am honored to call him a friend and someone who has inspired me as a chef for so many years. Sam has so much to offer our industry., please enjoy this interview with him and his son that we did in Portland at Jackrabbit in the fall. Follow him: @sam_mason Sam Mason, Chef and Co-owner of OddFellows Ice Cream Co. Chef Sam Mason is the ice cream chef and mastermind behind the authentic, quirky ice cream creations at New York City's beloved scoop shop, OddFellows Ice Cream Co. A James Beard Award nominee, Mason trained at Johnson & Wales in Providence, RI before completing a stage at Ladurée in Paris. He then moved to New York City to work alongside famed chefs such Alain Ducasse, Paul Leibrandt, and Wylie Dufresne, with whom he held the position of pastry chef at Dufresne’s acclaimed wd-50.In June 2013, Mason partnered with husband and wife team Mohan and Holiday Kumar, who shared the same passion for quality scoops, to open the flagship location of OddFellows Ice Cream Co. in Williamsburg, Brooklyn. With the mission of concocting the highest quality ice cream both in texture and flavor, Mason integrates science into his craft to produce truly original, handmade ice cream. All of the ice cream is pasteurized on site in the Williamsburg kitchen using locally-sourced, additive-free dairy as well as fresh, seasonal produce sourced from the Union Square Farmer’s Market. Since opening the flagship location and a second shop in the East Village, Mason has created an abundance of both “oddball” flavors like Chorizo Caramel Swirl, Cornbread, Pretzel, Miso Cherry, and Buttermilk Honey Blueberry, as well as upgraded twists on the classics like Iced Milk & Cookies, Toasted Coconut Milk Chocolate, Milk Chocolate Peanut Butter Pretzel, and Pecan Pie. He also launched the crowd-pleasing Cotton Candy Cone and Foie Gras Drumstick and upgraded sundaes like the Cornbread Sundae, Beer Sundae, and Popcorn Sundae.Mason is the recipient of Star Chef’s “NY Rising Star” award, was nominated for a James Beard Award for “Outstanding Pastry Chef," and his work has been seen in and praised by The New York Times, Food & Wine Magazine, Bon Appetit, Vogue, Time Out New York, New York Magazine's Grub Street, Zagat, Eater, and more.

This week on the Culture Gabfest, Stephen Metcalf, Dana Stevens, and Julia Turner discuss Mindy Kaling’s new television show Never Have I Ever. Next, they talk about Twitter beefs in the time of COVID-19—from Alison Roman to Lana del Rey. Finally, the panel dives into Steve’s comfort watch for this week: Out of Sight. On the Slate Plus segment this week, Dana and Steve try Sudoku for the first time, as inspired by this recent captivating video.  Podcast production by Cameron Drews. Production assistance by Rachael Allen. Outro Music: Woke by SINY Endorsements Dana: Anne V. Coates’s interview on Out of Sight. Charlotte Brontë’s Villette, especially as an audiobook. Julia: “The Miracle Sudoku” video, as discussed in our Plus segment. “How to Make Wylie Dufresne’s Incredibly Creamy Scrambled Egg Sandwich,” by Wylie Dufresne, as told to Emma Wartzman in Bon Appétit. Steve: “The Painting Behind the Door,” by Emily Benedek in Tablet magazine. Singer Laura Marling’s breaking down her guitar chords on social media. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Culture Gabfest, Stephen Metcalf, Dana Stevens, and Julia Turner discuss Mindy Kaling’s new television show Never Have I Ever. Next, they talk about Twitter beefs in the time of COVID-19—from Alison Roman to Lana del Rey. Finally, the panel dives into Steve’s comfort watch for this week: Out of Sight. On the Slate Plus segment this week, Dana and Steve try Sudoku for the first time, as inspired by this recent captivating video.  Podcast production by Cameron Drews. Production assistance by Rachael Allen. Outro Music: Woke by SINY Endorsements Dana: Anne V. Coates’s interview on Out of Sight. Charlotte Brontë’s Villette, especially as an audiobook. Julia: “The Miracle Sudoku” video, as discussed in our Plus segment. “How to Make Wylie Dufresne’s Incredibly Creamy Scrambled Egg Sandwich,” by Wylie Dufresne, as told to Emma Wartzman in Bon Appétit. Steve: “The Painting Behind the Door,” by Emily Benedek in Tablet magazine. Singer Laura Marling’s breaking down her guitar chords on social media.

This week on the Culture Gabfest, Stephen Metcalf, Dana Stevens, and Julia Turner discuss Mindy Kaling’s new television show Never Have I Ever. Next, they talk about Twitter beefs in the time of COVID-19—from Alison Roman to Lana del Rey. Finally, the panel dives into Steve’s comfort watch for this week: Out of Sight. On the Slate Plus segment this week, Dana and Steve try Sudoku for the first time, as inspired by this recent captivating video.  Podcast production by Cameron Drews. Production assistance by Rachael Allen. Outro Music: Woke by SINY Endorsements Dana: Anne V. Coates’s interview on Out of Sight. Charlotte Brontë’s Villette, especially as an audiobook. Julia: “The Miracle Sudoku” video, as discussed in our Plus segment. “How to Make Wylie Dufresne’s Incredibly Creamy Scrambled Egg Sandwich,” by Wylie Dufresne, as told to Emma Wartzman in Bon Appétit. Steve: “The Painting Behind the Door,” by Emily Benedek in Tablet magazine. Singer Laura Marling’s breaking down her guitar chords on social media. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave and Chris Ying are joined by legendary chef and current full-time dad Wylie Dufresne to exchange stories about fathering children in the time of COVID-19.

Dave offers up an idea for the food delivery infrastructure in a post-COVID America (1:07) before calling up Chris Ying and legendary chef Wylie Dufresne to discuss how the pandemic has changed the restaurant industry and will continue to change it (8:18).

Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated multiple popular eateries. He is a partner at San Diego’s acclaimed restaurant Juniper & Ivy and multiple locations of The Crack Shack, his rapidly expanding fried chicken and egg concept. Most recently, Trail Blais opened Yellowbelly, an island-inspired seafood restaurant, in St. Louis.Blais is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good. He frequently makes appearances on such hit Food Network shows as Guy’s Grocery Games, Next Food Network Star and Cooks vs. Cons, to name just a few. In addition, Blais hosts the hit hospitality industry podcast entitled “Starving for Attention” which provides an entertaining, behind-the-scenes look into the food industry, and has featured guests including Wylie Dufresne, Michael Voltaggio, Andrew Zimmern, Gail Simmons, Lou Diamond Phillips, and more.When not on set, in the kitchen or at home with his family, Blais may be found traveling cross country performing his live “stand up cooking” show to enthusiastic audiences nationwide.

Richard has been on the road without Jazmin! This week he comes to us from Williamsburg yet again to sit down with Wylie Dufresne of Du's Donuts. Wylie is one of America's leading proponents of molecular gastronomy and incorporates science into his cooking techniques. His donut shop that began as a pop-up is now a chain with its very own cookbook. The two talk about the novelty of cookbooks and the value of having an international collection. Wylie explains his love of flashlights and the true physical demands required for a donut chef.

Dave extols the virtues of fly fishing (1:16) before sitting down with renowned molecular gastronomy chef Wylie Dufresne, a hall-of-fame food innovator who revolutionized American cuisine with his unorthodox—but delicious!—dishes (9:52).

Sam and James went to a donut* shop in Brooklyn. The donut shop is owned by Wylie Dufresne. Wylie Dufresne is a legend among chefs for his pioneering work at the sadly now closed WD50 and Alder. He then decided to open the aforementioned donut shop. They sell donuts. Which are lush. They also sell a grilled cheese and egg sandwich which is also, lush. Wylie Dufresne very kindly agreed to trade off mouth noises with James and Sam. So that's what happened. And that's what this is. A TickyOffWorld first, a bonus episode. Wylie Dufresne is a lovely dude. Sam and James are lovely dudes, on occasion. Happy Christmas people! You are, at least a little, welcome. *It's Gotham, that's the spelling This week's episode is sponsored by the kind and generous people at www.hotel50bowery.com

Jon Gray, the CEO of the Bronx-based food collective Ghetto Gastro, describes himself as a “dishwasher.” It’s a cheeky description, but there is a kind of truth to it. After all, his cohort at the firm includes chefs of very high caliber: Malcolm Livingston II (formerly of René Redzepi’s Noma in Copenhagen and, before that, Wylie Dufresne’s WD-50 in New York), Pierre Serrao (formerly of Cracco in Milan), and Lester Walker (formerly of Jean-Georges Vongerichten’s Spice Market in New York). Though Gray himself does cook, his role at Ghetto Gastro is not necessarily in the kitchen, at least certainly not primarily. The high-flying but still refreshingly down-to-earth smooth-talker is, instead, its marketing mastermind, linking the group up with the worlds of art, architecture, design, and fashion—worlds he’s deeply immersed himself in for more than a decade. Since its founding in 2012, Ghetto Gastro has grown into a cultural force, literally and figuratively cooking up projects that verge on performance art for clients including Apple, Bank of America, Cartier, and Instagram. In this episode of Time Sensitive, the 33-year-old Gray shares the story of how, in the face of a jail sentence at age 20, he turned his life around—and how, after a stint in fashion, he found a calling in combining food with art and design.

Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn't know how to do it. So we had to teach ourselves. It was before anyone else was doing it. So you couldn't really ask people questions because no one knew what we were trying to get across in our mind's eye. We had these ideas. We had to come up with the techniques. And thankfully Wylie (Dufresne) was able to develop the relationships with the companies that produce the stuff and they were very helpful and, even them, they couldn't quite grasp what we were trying to do because the stuff we were trying to do was a little bit new to them too." What we covered In this first episode recorded face-to-face  Sam Mason has created more than 250 ice cream and sorbet flavors since he opened Odd Fellows in Brooklyn.  And he doesn't gravitate towards sweets stuff and desserts  He went to culinary school for pastry at Johnson & Wales in Providence.  Some of his mentors: Jean-Louis Palladin, David Burke, Charlie Palmer, Paul Liebrandt, PIerre Hermé and Rocco DiSpirito. He says: "I've had a very charmed life as far as food goes" Nowadays he doesn't think people (in the industry) care about culinary school diplomas. Instead he recommends to get real world experience in some of the finest kitchen. He remembers WD-50 with chef Wylie Dufresne. WD-50 is where Sam Mason discovered "science" in the kitchen. A lot of trial and errors. Obviously baking is a science. But he says that you don't think about it as such. Sam Mason talks about his creative process. He is using Shiitake mushrooms ice cream as an example. Outside of food architecture is a source of inspiration for Sam Mason. But at the end of the say he says what he sells is a scoop on a cone so how far can you go? The influence of Instagram in the creation of a dessert. First tasting session during the podcast with the following flavors: Lemon Turmeric Ginger sorbet, Rosemary Infused Goat Milk ice cream with Concord and Walnut, Peanut Butter S'mores ice cream, Toasted Sesame Nutella, and Vegan Coconut Caramel Chips. Increasing popularity of vegan ice creams. Developing a non sweet ice cream base for savory ice cream. The "passport" concept to boost sales in "non-ice cream" seasons. Sam describes the Odd Fellows Dumbo and Hudson Street concepts. A potential future TV show. 5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - Restaurateur Pastry Chef Mark Welker - Eleven Madison Park Executive Chef Gabriel Kreuther Chef Trigg Brown - Win Son The Brandy Library with Flavien Desoblin Created a new ice cream base for savory ice cream concepts I made today a new formulation. I've been trying to come up with an ice cream that's not sweet. And I think I found it. To get that texture without sugar is almost impossible because sugar is a very fundamental ingredient in ice cream. It keeps ice cream from freezing rock hard. So this is my interpretation of what it can eventually be. This has obviously no flavor. It just tastes like salt and cream. I want to take this as a texture experiment but this can also be now a base for foie gras ice cream. I just did a dinner in Pittsburgh at a friend's restaurant where we did the entire entire menu had an ice cream component. So with six courses of ice cream the first ice creams obviously were very savory because they were with like squab or foie gras with squab Edamame, and Green Apple Bonito sorbet. So we started off very savory and then we ended up sweet. You know obviously we went through the transition of salty sweet but I hadn't quite figured this out yet before the dinner and this new base would have obviously elevated some of the savory stuff.But I'm very excited about that texture. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px;

This weeks it's What would Wylie do? with chef Wylie Dufresne. Remember to join us at @starving4pod on Instagram!

Chef and Momofuku founder Dave Chang is joined by Milk Bar founder Christina Tosi to recount her experience working under Wylie Dufresne (1:36), how she helped advance Momofuku (14:05), and the trials and tribulations of opening the first Milk Bar (38:22). Milk Bar's new Los Angeles flagship store opens this Saturday, September 22, and will be located at 7150 Melrose Ave.

Eric Medsker is a New York City based photographer and content creator working on a variety of commercial, publishing, and personal projects centered around food and beverage. Some notable projects include Wylie Dufresne's WD~50 cookbook, Brian Bartel’s The Bloody Mary Cocktail Book for Ten Speed Press, and the social media for Death & Co. The Speakeasy is powered by Simplecast

Today's guest is John McCarthy, a former attorney who gave up the practice of law to attend the French Culinary Institute. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook. In 2012, he opened The Crimson Sparrow restaurant in Hudson, New York, which served a tasting menu of cuisine that employs French and Japanese technique and incorporates flavors and ingredients primarily from Japan and local farms surrounding Hudson. We discuss John's idea of Japanese cuisine, the fascinating concept behind his new restaurant OKA in Murray Hill, Japanese sweets, and much more! Japan Eats is powered by Simplecast

Wylie Dufresne, legendary, groundbreaking chef, on his reason why. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Wylie Dufresne, legendary, groundbreaking chef, on his reason why.

Founder of molecular gastronomy Wylie Dufresne is making donuts these days, so we asked him to come by the studio and make us some. They turned out super tasty—topped with crazy flavored sugars combined with chemistry ingredients. Also on this episode, Roy talks road salt, our Vermont correspondent calls in to explain boot care, and we test last minute Superbowl snacks. 

Mise-en-place is not a crazy efficiency program. It is really a way of life for people who value themselves, people, eachother, and the planet. In this episode of Made You Think, we’re covering the book Everything in Its Place (originally “Work Clean”) by Dan Charnas, and for the first time on the podcast, the author is joining us for the episode! This book is all about the strategies and tools that culinarians often use in their work, and applying these strategies to improve your life and productivity. We cover a wide range of topics, including: The ten mise-en-place system techniques that you can use to improve your life The correlation between an organized space and an organized mind Using the mise en place system to reduce anxiety, improve work efficiency, and overall quality of life Building inner-discipline and being honest with yourself The importance of actually finishing the tasks that you start on Becoming a better manager and a few of the flaws in companies today And much more. Please enjoy, and be sure to grab a copy of Everything in Its Place and to check out Nat’s Notes on the book! If you enjoyed this episode, be sure to check out our episode on How to Think Like Elon Musk, to learn how to emulate Musk’s way of thinking for extreme advantages in life, and our episode on The Goal by Eliyahu M. Goldratt, to learn how to use a simple theory to never stop improving. Be sure to join our mailing list to find out about what books are coming up, giveaways we're running, special events, and more.   Mentioned in the show: Unlimited Brewing Company [1:12] Warner Brothers [2:03] The Eisenhower Matrix [4:29] School of Journalism [5:28] The Palm Pilot [5:54] NPR [12:06] Transcendental Meditation [22:22] Culinary Institute of America [25:35] Tisch [47:58] Saturday Night Live [48:29] Four Sigmatic Mushroom Coffee [1:01:37] Four Sigmatic Cordyceps Elixir [1:02:49] Made You Think support page [1:03:35] Perfect Keto [1:03:39] Kettle and Fire Bone Broth (20% off for listeners!) [1:03:41] Nat’s article on fasting [1:09:25] Keto Subreddit [1:12:13] Matcha MCT oil powder [1:17:04] Athletic Greens [1:18:04] Books mentioned: Work Clean (Nat’s Notes) (new version of the book) Getting Things Done [0:48] The Goal [3:14] (Nat’s Notes) (episode on the book) The Seven Habits of Highly Effective People [4:02] First Things First [4:04] The Big Payback [4:37] The Making of a Chef [6:44] Kitchen Confidential [7:04] Heat by Beaufort [7:06] The Way of Zen [23:22] (Nat’s Notes) (Neil’s Notes) (episode on the book) Irrational Exuberance [1:00:25] Outliers [1:00:29] What Happened [1:00:45] Antifragile [1:04:04] (Nat’s Notes) (episode on the book) Godel Escher Bach [1:10:27] (Nat’s Notes) (episode on the book) Daily Rituals [1:18:35] People mentioned: Dan Charnas Chris Sparks [0:33] Rick Rubin [2:05] Steven Covey [3:57] David Allen [6:08] Michael Ruhlman [6:44] Anthony Bourdain [7:04]] Wylie Dufresne [9:02] Jean-Georges [13:54] Thomas Keller [13:56] Alan Watts [23:22] Éric Ripert [25:28] Bill Buford [25:31] Lauren Michaels [48:29] Ernest Hemingway [50:23] Nassim Nicholas Taleb [1:00:13] (Antifragile episode) Tim Ferriss [1:02:42] 0:00 - Introduction featuring the author himself, Dan Charnas. A bit on what made Dan write the book, how he got into organizational systems, and some background on his life. Also, Dan listing some of the most influential books that he’s read. 7:24 - Dan’s journey to becoming a chef and him describing the importance of mise en place. Also, a bit on applying the powerful principles that chefs live by to other areas of life. 11:30 - The beginning of Dan cotifying mise en place for the first time with Work Clean, some thoughts on how things sometimes need an outside perspective, and a bit on the discipline and commitment that’s required in the culinary world. “There’s a certain level of commitment to reality that culinarians have that I think we miss in the corporate world.” 17:02 - The thirty-minute daily commitment to setting your own mise en place, some discussion on the macro and micro levels of the system outlined in Work Clean, and the importance of having a system that involves both the mind and the body. 20:02 - Using mise en place as an effective anxiety reducing technique, the correlation between an organized space and an organized mind, and a bit on the zen-like aspects of the book. 24:20 - Breaking down the ten ingredients/techniques of mise en place that you can bring together for your own personal system. 27:55 - The main technique of the mise en place system that has positively impacted Dan the most and some discussion on the importance of doing the largest tasks in your day first. 34:58 - Certain things to do watch out for when managing people, some thoughts on management in general, and discussion on implementing systems into large-scale organizations. 42:20 - General discussion on corporate meetings and the flaws of these meetings. Also, a bit on a chef’s heavy responsibilities, finding balance between speed and quality, and improving efficiency within a company. “A meeting is about sharing ideas, resolving conflicts, and unblocking.” 48:48 - Going in depth on the importance of actually finishing your actions. Also, some discussion on taking an intentional break and the need to be honest with yourself about your work. “Ninety percent finished is the same as zero percent finished.” 54:07 - A bit more on having a system for both the body and the mind, and linking the system to your calendar. Actually taking the time to do things and scheduling the time to do them. “This is what I can do today.” 58:14 - Wrap-up, where to find Dan at online, and some closing thoughts. 59:03 - After-thoughts with just Neil and Nat. Some discussion on various products discounted for listeners, diet, health, fasting, and going into ketosis (ketogenic diet). Also, some discussion getting into ketosis and how to minimize the negative effects when transitioning into ketosis. If you enjoyed this episode, don’t forget to subscribe at https://madeyouthinkpodcast.com Ultimately it is about cultivating our inner-discipline.

This week on All in the Industry, Shari Bayer chats with Maile Carpenter, the founding editor-in-chief of Food Network Magazine, a joint venture between Hearst Magazines and Food Network. The magazine launched in 2008 and quickly became the best-selling food title on newsstands. Prior to joining Hearst, Maile was the executive editor of Every Day with Rachael Ray. She started her career in newspapers, at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc’s FYI magazine, San Francisco Magazine & Time Out New York. Maile has a journalism degree from the University of North Carolina, Chapel Hill, and a culinary degree from the French Culinary Institute in New York. She is a two-time James Beard Award nominee and won a Beard Award for magazine feature writing in 2002. She lives in Manhattan with her chef-husband, Wylie Dufresne, and their two daughters. On this episode, Shari also shares her solo dining experience at BYGGYZ, a hearty sandwich shop on the Lower East Side of Manhattan from Wylie Dufresne's dad, Dewey Dufresne. All in the Industry is powered by Simplecast

On this week s show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen. Then, we visit with food scientist and scholar Harold McGee, whose 1984 culinary tome On Food and Cooking remains a kitchen classic more than three decades after it s original publication. Harold demystifies food chemistry and discusses the science of some household staples. Next, we join New Orleans chef and culinary chemist Phillip Lopez in the science lab he calls a kitchen to learn how he blends physics and chemistry to create experimental menus. And we ll speak with Ted Breaux about how he channeled his training as an environmental chemist to begin distilling absinthe in New Orleans, eventually helping to legalize it nationally. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. Andrew Talks to Chefs is powered by Simplecast

Live again from the Ace Hotel, molecular gastronomist and Richards cooking idol Wylie Dufresne joins Richard to talk about engineering the perfect donut at his new venture Du's Donuts, the science behind the art of reinventing food from a molecular standpoint, and his opinion on food television. Also, Richard and Jazmin figure out their respective Game of Thrones houses.

On today's show we're joined in the sudio by Jesse Gerner who gives us the 'scoop' on the world's top chefs after rubbing shoulders with them at the World's 50 Best Restaurant Awards. We discuss our favourite mussel recipes and chat to the innovative chef Wylie Dufresne who tells us about his scientific approach to cooking. To finish up wine maker Daniel Buchanan tells us how he and other wine makers are dealing with the sudden cold snap on Melbourne's first wintery day!

Guests: Kim Dickens, Erika Nakamura, Curtis Di Fede   Nothing better than blood, sharp objects and zombies on Halloween, and we’ve got lots of all of that — and Kim Dickens, star of 'Fear the Walking Dead' and HBO’s ‘Treme'.  Starting off with a cocktail — "The Bloody Vampire Killer" — Kim and The Jeffs dig into her experiences playing Chef Janette Desautel and starring alongside the likes of Superstar Chefs Tom Colicchio, David Chang, Eric Ripert, Wylie Dufresne, John Besh and Susan Spicer as well as her current role as Bad-Ass Mom, Madison Clark and feeding/killing for your family during the zombie apocalypse.  Strauss surprises Phelps and Dickens with a little in-studio, fresh-made Beef-Heart Tartare and the three wrestle with the perennial question: “If you had to eat one person, who would it be?"   Along the way, Strauss visits one of America’s “Top Woman Butchers”, Erika Nakamura at her hot-new butcher-shop/eatery, White-Gold Butchers, in New York to talk “How to Cut Up a Carcass”… and later sits down with Napa’s rising-star chef, Curtis Di Fede, of Miminashi. The show finishes with a musical ’treat’ courtesy of YouTube star Andy Rehfeldt.   Day Drinking: "The Bloody Vampire Killer" with guest bartender "Manimal"

The band Kiss has played a surprising role in Glen Goodwin's career. A love of the group led to his first job, as delivery boy to restaurateurs such as Neil Perry. It also played a pivotal part in how he ended up in New York. He worked there for 12 years – with bosses such as Bobbie Flay and Wylie DuFresne – in a pre-gentrified Manhattan that had drug dealers on every corner. During this ultra-eventful time, Glen also ended up being quoted in a story called ‘Hey, Is That Sommelier Old Enough To Drink?' in the New York Times. That wasn't his only memorable overseas stint. In Paris, Glen impersonated his brother – so he could land a job at an Australian-themed pub. Spells in his home country have been pretty adventurous, too. After returning to Sydney in 2008, Glen ended up at Bentley Restaurant and Bar, where he became co-owner and lived through some incredibly late and rowdy work hours. In 2013, he helped them relocate the restaurant from the original Surry Hills site to the new Radisson Blu site in the CBD, which involved personally shifting $500,000 worth of wines. In 2012, he helped open their second venue, Monopole, which recently was awarded Best Wine List and two hats in the Good Food Guide. Glen was also nominated as Maître d' of the Year in the latest Gourmet Traveller awards. Glen is also co-owner of Yellow, a one-hatted restaurant which started serving all-vegetarian dinner menus this February. In this podcast, he also talks about his incredibly rock ‘n' roll sommelier injury (and the best hospital emergency room in Sydney – take note), serving people who might drop $10,000 on wine, and his favourite places to eat and drink across the city.  

Award winning Chef and entrepreneur Kat Humphus is on a mission to save the art of at-home cooking by making eating savory, healthy foods more simple.  The uncomfortable data is in: with the speed of modern life, men and women collectively are spending less time at the stove than ever before. Everyone knows that eating healthy trumps exercise, yet 6 out of 10 people in the country don't ever make time to cook food for themselves. When looking at the continuum of behavior change and the skill it takes to push eating healthy into the fold, there couldn't be more reasons to throw in the towel. But as Chef Kat explains, cooking healthy food at home isn't about being perfect and burning hours of time on your feet, it's about adding the right ingredients to your food and in your community to help support you along the way.  Hungry For Connection What makes cooking more fun and habit-forming? Connection. Not just to the food and where it came from, but to the people in our lives we cook for, including ourselves. What we need now as a society is for food to be something revered, not just ordered from a window. But the paradigm shift back to the art of cooking healthy as an act of self-care is under massive attack. Large food companies, who have made an absolute killing on the country's susceptibility for laziness, aren't helping either. The same corporations that make billions on packaged foods are now capitalizing on the market for GMO ladened and poor nutrient quality "packaged meals." With free time on the decline, the demand has been especially strong for what are called "fresh prepared foods," meals prepared in a nameless warehouse and then served at grocery stores, bodegas, and mini-mart's around the country. Sales of these nameless, tasteless, and obesity yielding foods now spike above $25 billion annually that point towards a lack of cooking skills in parents are also on the rise.  Turning Up The Heat In The Kitchen The reasons for the slow death of cooking in America are many, but a few big flames stand out. For one, women, who traditionally have carried the brunt of the cooking load, are working more than ever, and therefore spending less time cooking at home. In 2008, women spent 66 minutes per day cooking, almost 50 minutes less than in the 1960s, when they spent upward of 112 minutes on average. Men, by comparison, are actually spending a bit more time at the stove, albeit only a meager eight minutes more. So men have hardly made up the difference. As Chef Kat explains, making healthy cooking simple is just the first step, and what will really make the difference for busy families is adding in the the right ingredients at the right time. More About Chef kat Katherine Humphus is a classically trained Chef, a graduate of Le Cordon Bleu in Paris, France. After working in Manhattan kitchens under famed chef Wylie Dufresne at WD-50, she also cooked under world-renowned chef Thomas Keller at The French Laundry in Napa. Upon returning to her hometown of San Diego, she began working under the Cohn Restaurant group umbrella, opening up 3 restaurants as Executive Chef—BO-beau kitchen + bar in 2010, 100 Wines Hillcrest in 2012, and BO-beau kitchen + roof tap in Long Beach in 2014. Chef Kat has been honored with the title of Best Chef 2014 by the Peninsula Beacon, in addition to winning Top Female Chef by Riviera Magazine and also Best Local Chef 2012 by Ranch & Coast Magazine. Now back in San Diego with Kat’s Kitchen Collective, she cannot wait to bring exquisite cuisine to the everyday kitchen. From the kitchens of Paris, New York, and Napa, Chef Kat is on a mission to make cooking healthy possible again right in your home. Resources Mentioned In The Show GIFT: $30.00 OFF your next meal delivery from Savory Made Simple Kat's Story Savory Made Simple  FREE recipes from Chef Kat  Chef Kat on the FOOD Network Savory Made Simple on Facebook Listen To Chef Kat Uncover How to make cooking at home possible, fun, and simple Why cookbooks don't work for longterm behavior change How to start cooking today regardless of your past The power of being vulnerable ion your cooking and you life Community: What needs to be in place for healthy cooking to happen  How to deal with being intimidated and overwhelmed by cooking  Thanks To Our Amazing Sponsor Want to avoid more trips to the store and save hundreds of dollars a year on superfood supplements? Check out Perfect Supplements.com Go to perfectsupplements.com/wellnessforce to get your grass-fed collagen from today's show and sign up for a free membership, plus get 10% off your entire order - just enter promo code "wellnessforce" at checkout. Ask A Live Question For The Next Episode Click here to leave a voicemail directly to Josh Trent to be read live! Rate & Review Wellness Force Aloha! Josh here. Listen, I deeply value your thoughts, now let your voice be heard! I thrive to serve better based on your words, feedback, and requests for the Wellness Force Community. (including breaking bad habits) Get Your Free Audio Book http://www.wellnessforce.com/FreeBook You May Also Like These Episodes Nir Eyal:Breaking Bad Habits, Technology Addiction, & EmotionalTriggers Healthy, Happy & Harder To Kill w/ Steph Gaudreau of Stupid Easy Paleo Beyond Meditation: How To Get A Better Brain With Ariel Garten Living A Healthy Lifestyle In A Modern World With Dan Pardi  Creating A Life Worth Living With Michael Strasner Get More Wellness In Your Life: Download your free Digital Health Transformation Guide: wellnessforce.com/radio Don't miss next week's show: Subscribe and stay updated Did you like this show? Rate and review Wellness Force on iTunes So nice!  You read all the way to the bottom? That's what I call love! I do the same thing for the people, things, and movements I care about as well. PS: Looks like you and I share the same passion. I'm grateful for you and want to extend you my email address. 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John’s interest in cooking began with his curiosity in his grandmother’s expansive garden, learning early about the importance of seasonality, flavor and balance. At age 14, John moved to South Korea for three years where he not only became fluent in Korean, but truly embraced Asian flavors, language and spirits. After nearly two decades running a successful law practice and firm in Manhattan, John decided to pursue his real passion-a new culinary career at the French Culinary Institute (FCI) in New York where he graduated first in his class. It was at FCI that John met Dave Arnold, a well-respected renegade of modernist cuisine. Dave encouraged John to stage at Chef Wylie Dufresne’s wd-50. After staging for several years, he and was offered the new position as part of Research and Development at wd-50 before leaving in October, 2011 to truly take his skills and craft to a new frontier. In 2010, John and Dianna (his wife) purchased a home in Columbia County, New York, in the heart of the Hudson Valley and bountiful farmland. Columbia County reminded them both of their childhood homes in Maryland and Pennsylvania. The Crimson Sparrow was bought in October, 2011 and opened in June, 2012. The Crimson Sparrow builds on all of John’s reverence and experience in cooking with Asian flavors utilizing French technique. The Crimson Sparrow’s Tasting Menu is a foray into all of these complex, rich and unexpected flavors. It changes approximately every two to three weeks, to reflect seasonality. In addition, some of the best elements of the seasonal menu can be sampled at the bar as part of the restaurant’s a la carte menu all of which have a true pact with the cellar and beverage program. The beverage program at The Crimson Sparrow was developed by John and features unique cocktails, and a formidable list of wine, sake and shochu. John also received certification as a Sake Adviser and Sommelier through the Sake School of America, which has been endorsed by The Sake Service Institute International, the largest organization of Sake Sommelier certification in Japan. John continues to study Asian cuisine and culture, staging in Tokyo as well as remaining engaged in the study of Sake. In the Winter of 2014, he staged with a Sushi Master in Tokyo and continues to infuse all that he has learned into the cuisine and experience at The Crimson Sparrow.

Wylie Dufresne is in studio with Akiko this week for an intriguing episode of Japan Eats!  Hinting at his new project opening in the new year, Wylie explains how he found himself in the restaurant industry and why working in the industry is likened to playing a team sport.  What does Wylie think about being considered a predominant figure in the modernist/molecular gastronomy food realm? What’s his brainstorming process like?  Tune in for a great discussion on finding inspiration from all around, his Japanese influences (like dashi), plus the duo dissect some of Wylie’s notable dishes. > #### “Often times we will try to take things people are familiar with and play with it, have fun with it.” [14:30] –Wylie Dufresne on Japan Eats

In this episode, chef Wylie Dufresne demonstrates the best way to carve whatever fowl you might be having this Thanksgiving, whether it’s a traditional turkey, or, as it was in our podcast studio, an overcooked rotisserie chicken from Whole Foods supermarket. Then, at the testing roundtable, we crash test Motorola’s new shatterproof phone, the Droid Turbo 2, and see if a copper-infused t-shirt can help us jump father, stretch better, or even look good. 

Legendary chef Wylie Dufresne of WD~50 is one of the American pioneers of molecular gastronomy. We spoke to him about how he approaches creativity, sports, Applebee's, and why lacking curiosity as a human being is a complete waste of time.  See acast.com/privacy for privacy and opt-out information.

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Ashley Sears and Stephen Torres to the studio chatting about his ventures Imbibe and Inspire as well as the Roots of American Food Conference. Imbibe and Inspire features videos in which culinary figures (Wylie Dufresne, Grant Achatz, Nick Kokonas, and more) sip on a beverage and talk about what inspires them. Taking things to a new level, Stephen initiated bringing food people as well as an audience to the Roots of American Food Conference held in Chicago. Acting as a platform for contemplation and conversation about American food, the conference highlights what is impacting food today. Tune in for an interesting conversation! This program was brought to you by The International Culinary Center. “My contribution to the food industry is this conference… hopefully the people that come to the conference… they will take a little something and learn something that day and have good food!” “The whole goal is to get chefs from around the country and highlight these guys doing stuff … [in] the home kitchen and let the general public see what they do not with fancy food.” —Stephen Torres on The Main Course

This week on All in the Industry, host Shari Bayer welcomes “The Man Who Ate Queens” – Joe DiStefano is a tour guide, food writer and editor of Chopsticks and Marrow. Chopsticks and Marrow is a popular blog mainly about eating in Queens, New York City’s most delicious and diverse borough. Shari gets the details on how Joe fell in love with the cuisine of his neighborhood and chats about his thorough neighborhood food tours offered, such as the Himalayan Cuisine Tour, Flushing Chinatown Food Tour, as well as the Flavors of Southeast Asia in Queens Tour. Joe also shares the details around a great upcoming event with his company N.Y. Epicurean Events whose mission is to pair the agricultural bounty of the Catskills with New York City’s finest chefs. Tune in to hear Joe’s answers to the speed round questions, industry news, and Shari’s solo dining experience at Wylie Dufresne’s Alder! This program was brought to you Whole Foods Market. “Elmhurst, Queens has tons of Thai, Indonesian, Vietnamese, as well as Chinese food. It’s a really great neighborhood!” “I’m still making my way through Queens. I’m still eating Queens!” —Joe DiStefano on All in the Industry

Ep. 94 - WD-50 Chef Wylie Dufresne comes on the podcast this week to talk to Zach and guest host Jeff Miller about mostly the Grateful Dead.  A huge Deadhead, Wylie tells us about the old days when he used to follow the band around, cooking food in the parking lots of shows.  We also talk first concerts, cooking for Lou Reed, and Treme (the HBO New Orleans show that was pretty much all food and music.)  Plus Wylie talks about the reverence he has for musicians, and how he doesn't think chefs even come close to doing what they do.  

If you love food and you’re not familiar with Wylie Dufresne, you must be living under a rock. The star-chef is the culinary mastermind behind WD50 and Alder, two of the most forward thinking “molecular gastronomy” themed restaurants in the world. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton sits down with Chef Dufresne and has a conversation about his cooking, his life, his work, his family and his influences. Learn about the philosophy behind Wylie’s work and join him as he recounts the culinary journey that brought him to chef stardom. This program was sponsored by Fairway Market. “Peeling potatoes wasn’t grueling, but it was a great life lesson” [14:00] “If I had my drothers, I would have been a professional athlete…That was never in the cards.” [18:00] “[At my restaurants] we’re using all of the information today going backwards and tomorrow going forward.” [43:00] –Wylie Dufresne on Chef’s Story

Mario Carbone talks about the inspiration for his newest restaurant, Carbone, with Patrick Martins on this week's episode of The Main Course. Find out about Mario's childhood in Queens, and his culinary training with greats like Daniel Boulud and Wylie Dufresne. What attracted Mario to the old-style of New York Italian restaurants? Hear about the customer's ‘food IQ', and why Mario updates classic Italian with fresh, local ingredients. Later, Matt Molina calls into the program. Trained at the Los Angeles Culinary Institute, Matt Molina got his start in cuisine at Campanile, where he worked his way from line cook to chef de cuisine. After six years under Nancy Silverton at Campanile, Molina left the West Coast to delve further into contemporary Italian cuisine at Del Posto. Upon returning to Los Angeles, Molina was more than ready for his executive chef post at Pizzeria Mozza and Osteria Mozza, Green Restaurant Association-certified additions to LA's Italian culinary scene courtesy of Silverton, Mario Batali, and longtime partner Joe Bastianich. Since assuming charge of the restaurants—and taking on a very proactive role in their standards of sustainability, environmentalism, and organics—Chef Molina has earned three stars from the LA Times. In 2008, Osteria Mozza was nominated for “Best New Restaurant” award by the James Beard Foundation and in 2012 Molina himself was nominated for “Best Chef: Pacific.” This program was sponsored by White Oak Pastures. Thanks to Idgy Dean for today's music. “It's difficult to cook a dish that people have eaten hundreds of times… The idea is not to make the food unfamiliar to the guest, but take a little more care with the ingredients.” [18:10] — Mario Carbone on The Main Course “Japanese cuisine has a huge influence on Los Angeles given our geography.” [40:20] — Matt Molina on The Main Course

Wylie Dufresne was born in 1970 in Providence, Rhode Island before moving to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine. After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo’s from 1994 to 1997. He was then hired to work on the opening of Restaurant Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as chef de cuisine at Vongerichten’s Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan’s Lower East Side. Dufresne opened (named for the chef’s initials and the street address) in April of 2003, on Clinton Street on Manhattan’s Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez. He is the winner of the 2013 James Beard Foundation Best Chef NYC award, American Chef and restauranteur who has redefined the culinary landscape with his careful attention to technique and thoughtful imagination. His restaurant pushed American avant garde cuisine to the next level by combining a voracious curiosity with a careful attention to scientifically sound techniques and creative innovation. Wylie has worked in restaurants since the age of 11 and feels drawn to the team mentality and physicality of working in a professional kitchen. He compares the experience to playing professional team sports, which was always a personal aspiration. After spending years working with Jean-Goerges and perfecting classic French techniques, Wylie set out to find his own style and opened to world wide acclaim. The dishes at pushed diners’ perceptions of what food should look and taste like, and challenged cooks to always push for perfection by consistently asking the question, “why”? Wylie has always hoped that diners, cooks, and chefs walk away from saying the experience made them think. After dominating the NYC restaurant scene, his newest restaurant Alder has continued in the tradition of sound technique framed by an insightful and witty creativity. On this episode of Evolutionaries on HeritageRadioNetwork.org, listen as Wylie tells how he went from the world of the classical French masters to one of the most respected and imitated chefs in the world. This program has been sponsored by The International Culinary Center. “Asking “why” to make better food, understanding what an egg is made of, why green vegetables turn brown, what’s happening to the chicken, what does cooking an egg actually mean?” [11:25] “I wanted to create a place where some of the answers can be on hand…we have helped come up with some answers” [12:17] “Making a personal memory into something commercial is difficult…my grandmother might smell different than your grandma.” [15:29] “Talk about what your doing, not where you are shopping.” [17:54] “Whoever dies knowing the most, wins.” [21:33] — Wylie Dufresne on Evolutionaries

Ep. 30 - Top Chef Season 3 and Season 10 contestant Chris Jacobson (aka "CJ") stops by Bronson Island to talk music, and talk shit, with Zach & Chuck.  Pavement, LCD Soundsystem, and Bad Religion are discussed, as is the guilt CJ feels for being the tallest guy at every concert he goes to.  He also calls Wylie Dufresne the Sonic Youth of food, talks a lot of smack about Stefan, and says that the best thing he ever got out of being on Top Chef was getting to be on the radio show Jonesy's Jukebox w/ Steve Jones (from the Sex Pistols) and Chef Marco Pierre White.If you're in L.A. you can try CJ's food at The Mercantile (where he is a consultant) or at Square One from Feb. 14th to the 17th (details at www.thisisnotapopup.com) Top Chef Season 10 airs Weds nights at 10pm on Bravo- and If you want to see CJ back on the show use the hashtag #savechefCJ on twitter.  

Wylie Dufresne loves state-of-the-art equipment, but his favorite kitchen tool is modest: the whisk. We asked an expert, Gourmet Magazine's former style director Corky Pollan, what makes a whisk really mix and beat.

This week on Snacky Tunes the sweet genius pastry chef behind Momofuku Milk Bar Christina Tosi stops by. From her beginnings as an apprentice to Wylie Dufresne then to working at wd50 to working with David Chang and developing the Milk Bar and it’s sweet goods such as the famed crack pie. Tune in to learn about safeguarding your intellectual property in the restaurant world and how restaurant apprenticeship is on the decline. Later on Craig Pfunder from VHS or Beta does DJ set and talks about how the music industry has recycled back to a self-distributed singles market. This episode is sponsored by Fairway Market.

Dan Ariely, Wylie DuFresne

Chef Wylie Dufresne, of trendy New York restaurant wd-50, loves state-of-the-art equipment, but his favorite kitchen tool is modest: the whisk. We asked an expert, Gourmet Magazine's style director Corky Pollan, what makes a whisk really mix and beat.