It was one of those “aha” moments. Wylie Dufresne, chef/owner of WD-50 in New York City and a leading practitioner of molecular gastronomy, shared the stage with Dan Coudreaut, executive chef and director of culinary innovation for McDonald’s. The setting was the 92nd Annual National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, and the topic was menu innovation. In response to a question on the creative process, Dufresne allowed that he learned a lot from ...
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