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Wylie Dufresne

post #1 of 4
Thread Starter 

What do you think of this chef?  I don't think much of him other than what he does with food is very interesting.  I'm in no rush to taste his food and I've known several people who visited his restaurant very excited to eat his food only to be disappointed.  I'm not against what he does to food, it just doesn't excite me. 

 

I was watching a PBS show the other day I think it was called The Mind of a Chef.  David Chang visited several chefs around the country and asked them to cook an egg.  Some very interesting things came about.  At the end of the show Chang sat down with Bourdain and Dufresne to discuss food.  Dufresne said something along the lines of "What the heck is Farm-to-Table??? How boring is that?  Who cares about an apple picked from a tree?  Do something with the apple!"  It should have come to no surprise but I was surprised.  I didn't realize that simple eating would offend anyone.  I think I like him even less now.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 4

It all depends on what angle you are looking at things from.

 

From the perspective of simple eating then yes you might be surprised at his attitude.

 

From the perspective of a Chef who is expected to entertain and delight the senses then he is right.

 

FWIW - I understand exactly where he is coming from and agree with him.   Lots of places are taking the silly simple way out way to often.   They plunk down a 'seasonal' vegetable on a plate and charge $10.... calling it Local Organic xxxx with absolutely no preparation and often not even a sauce.

 

Seriously a plate of pear wedges with a drizzle of honey and chiffon of mint leaves can be as local and farm to table as you want but it should not be a $15 appetizer.   It's what I feed to my daughter at home - she's 2 and loves it - total cost less than $1 and 2 minutes prep time.

 

I could go on and on but I think you'll get the idea.   Don't get me wrong simple preparations that celebrate the quality of the ingredients are fine but it shouldn't be the back-bone of a fine dining menu.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 4

I think he is wonderful in a curious, enigmatic way. I want to know what he knows and pursue the questions that he has yet to figure out.

 

He showcases and unites two of my passions, science and food.

 

The chemical interactions are one of the reasons why I enjoy baking and cooking so much, the same ingredients treated differently with the introduction of acid, base, heat or outside elements can produce completely different outcomes. Adding outside elements like sodium alginate expands the possibilities exponentially!

 

One day I imagine that he'll be able to create what looks like basic foods (a raspberry for example) but have them taste completely different from how we expect, in a mad scientist Willy Wonka kinda way. It doesn't take away from the beauty of a true raspberry, it's just the experience of an unexpected surprise.  

post #4 of 4
Thread Starter 
 

One day I imagine that he'll be able to create what looks like basic foods (a raspberry for example) but have them taste completely different from how we expect, in a mad scientist Willy Wonka kinda way. It doesn't take away from the beauty of a true raspberry, it's just the experience of an unexpected surprise.  

 

In this episode he made an "egg" that looked like an egg but wasn't an egg at all. I can't recall what the white portion was, but the "yolk" was made of carrots. Eyes rolling to the back of my head.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
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