It was one of those “aha” moments. Wylie Dufresne, chef-owner of wd~50 in New York and a leader in molecular gastronomy, shared the stage with Dan Coudreaut, executive chef and director of culinary innovation for McDonald’s, at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago. On the topic of menu innovation, Dufresne allowed that he learned a lot from McDonald’s, saying to Coudreaut, “You’ve done the work. The question is what ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?