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 ...
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