When science and food collide: a conversation with Wylie Dufresne

James Beard award-winning chef Wylie Dufresne has been serving up his unique take on classic dishes at wd-50, a restaurant he opened in New York’s Lower East Side over a decade ago. From gluing meat together with a glue made of enzymes or scrambling eggs inside the shell, Dufresne is always expanding his cooking techniques in creative ways. We sat down with Wylie Dufresne to talk about his approach to creating dishes, how technology has advanced cooking techniques, and what inspires him to continue exploring.