I’m Wylie Dufresne the chef/owner of
wd-50 and alder restaurants located here
in New York City in an effort to
increase our knowledge our understanding
of cooking we had to step back and say
what is cooking what’s happening to the
skin of a chicken while you put it in
the oven and it begins to caramelize
what happens to a piece of fish when you
put it in the steamer and it goes from
being translucent to opaque what happens
to an egg when you drop it in water at
70 degrees versus 200 degrees we as a
group chefs have only been asking
questions these sort of deeper questions
for a very short period of time we’re
super curious if there could be an
understanding of the process that we can
then know how to manipulate to achieve
the results that we’re looking for then
we’re really getting somewhere there’s a
really interesting relationship between
technology in the kitchen people don’t
necessarily think of kitchens as a place
where technology makes a big difference
but it does when you think of you know
refrigeration knives stoves ovens
blenders microwaves I’m curious to know
what are the tools we’re going to be
using going forward how we could maybe
improve some of the things that we do I
mean some things haven’t changed much at
all but then we have very modern pieces
of equipment like a centrifuge or an
immersion circulator microwaves for
instance I think are fascinating a lot
of people microwaves have a bad name
people don’t think of microwaves as the
kind of thing that a serious cook or
chef uses and I think that they’re
highly underrated highly undervalued I
think it’s a place for exploration I
think it’s a place of opportunity I
think young cooks need to be curious
they need to be enthusiastic you need to
ask questions how to do something better
today versus how I did it yesterday you
know how do you know it’s okay to make
mistakes but I don’t want to make the
same mistake today that I made yesterday
because everybody makes mistakes it’s
what you do after you’ve made the
mistake it’s ultimately gonna separate
you from the person next to you
at National Geographic we know there are
no limits to wear or what you can
explore that’s why we’re giving away a
fifty-thousand-dollar prize to fund your
dream expedition visit expedition
granted calm to learn more given $50,000
what would you explore
wd-50 and alder restaurants located here
in New York City in an effort to
increase our knowledge our understanding
of cooking we had to step back and say
what is cooking what’s happening to the
skin of a chicken while you put it in
the oven and it begins to caramelize
what happens to a piece of fish when you
put it in the steamer and it goes from
being translucent to opaque what happens
to an egg when you drop it in water at
70 degrees versus 200 degrees we as a
group chefs have only been asking
questions these sort of deeper questions
for a very short period of time we’re
super curious if there could be an
understanding of the process that we can
then know how to manipulate to achieve
the results that we’re looking for then
we’re really getting somewhere there’s a
really interesting relationship between
technology in the kitchen people don’t
necessarily think of kitchens as a place
where technology makes a big difference
but it does when you think of you know
refrigeration knives stoves ovens
blenders microwaves I’m curious to know
what are the tools we’re going to be
using going forward how we could maybe
improve some of the things that we do I
mean some things haven’t changed much at
all but then we have very modern pieces
of equipment like a centrifuge or an
immersion circulator microwaves for
instance I think are fascinating a lot
of people microwaves have a bad name
people don’t think of microwaves as the
kind of thing that a serious cook or
chef uses and I think that they’re
highly underrated highly undervalued I
think it’s a place for exploration I
think it’s a place of opportunity I
think young cooks need to be curious
they need to be enthusiastic you need to
ask questions how to do something better
today versus how I did it yesterday you
know how do you know it’s okay to make
mistakes but I don’t want to make the
same mistake today that I made yesterday
because everybody makes mistakes it’s
what you do after you’ve made the
mistake it’s ultimately gonna separate
you from the person next to you
at National Geographic we know there are
no limits to wear or what you can
explore that’s why we’re giving away a
fifty-thousand-dollar prize to fund your
dream expedition visit expedition
granted calm to learn more given $50,000
what would you explore
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