wd~50

Amazing

... at wd~50, where I realized pulling the high and the low together-

Love, love, love

...

And I worked with Chef Wiley Dufresne at his restaurant Alder, which was in the East Village.

It was a sister restaurant to the famous WD-50.

And Alder was so special.

It was a neighborhood restaurant.

One is a trailblazing former head pastry chef at Noma.

and WD-50, and she's now crushing it with Mexican food in Scandinavia.

One of them is a chef who led R&D at Noma for over a decade.

The third one is this flavor scientist, and she's an author.

You could, you know, there's a Molojico in Veracruz, and there's one in Oaxaca, and you've just, you know, you decide those things.

So it is, to your point, it seems like it's a necessity, right, to have, it's chaos without it.

I think I've also had a different experience where I worked at WD-50 many years ago.

And that was a hyper creative restaurant.

but I'll try to choose a few.

The first person is somebody I've already mentioned who's Wiley Dufresne, who was the chef that I worked for at WD-50 when I was in New York.

And when you're in fine dining, you learn to break all your bad habits and create good ones, at least as far as service is concerned.

And, you know, Wiley really inspired me to take myself seriously as a hospitalitarian and really showed me what excellence and dedication to excellence really look like.

Well, it's interesting because all of the big time molecular chefs, if you go and look at what they're doing right now, they're not doing the fine dining molecular restaurants.

Wiley Diffuse from WD-50, probably one of my favorite molecular chefs.

He does pizza now.

Oh, wow.