A Quote by Wylie Dufresne

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges. — © Wylie Dufresne
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
Only in acting I'm going by Joanna JoJo Levesque. In singing, just JoJo. But the reason we wanted to go with JoJo Levesque is most people know me as JoJo. People that are familiar with me would still be like, 'Oh, that's JoJo.'
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
My kitchen is my baby. I don't have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.
Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
A lot of people think, like, 'JoJo' is fake or 'JoJo' is a character. But, like, it's not.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.
Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.
Both my partner and I did not get into cooking so that we could wear ugly chef's coats and stuff. We dress sexy in the kitchen.
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