Wylie Dufresne Quotes

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

I am not a foodie; I eat to live.

People need to put my music in a perspective where they use other established artists from the past, and almost all the names I see related to my music are great musicians.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

I just felt like I'd rather listen to even the worst metal song more than most current pop music.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

I think Gotye is really dope. The music that I enjoy listening to isn't as intense as my music is.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

When I came to El Bulli, right away I knew I was becoming part of something incredible. It was like watching the Big Bang happening right in front of me.

I appreciate an audience that reacts to the music, even if they jump on stage and try to beat us up, I think that's a fantastic reaction. I think that they're really hearing something then.

A lot of young chefs today get carried away by trends, by influences, by movements.

I'm a big music person. I compare a lot of my emotions to how something sounds.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

Each year, every city in the world that can should have a multiday festival. More people meeting each other, digging new types of music, new foods, new ideas. You want to stop having so many wars? This could be a step in the right direction.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

I am not a foodie, thank goodness. I will eat pretty much anything. A lot of my friends are getting incredibly fussy about food and I see it as a bit of an affliction.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

People who play conventional music are threatened by electronica and don't consider it to be as valuable as what they do.

I love Cher Lloyd's music. I didn't actually hear her music as I was creating my own, but it's cool that we have styles that are considered to be similar.

If you combine good flavors, food turns into an orchestra.