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Danh ngôn của Wylie Dufresne (Sứ mệnh: 4)

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
I've always had fond memories of cooking Thanksgiving.
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.
I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs.
Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.
I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same.