Wylie Dufresne

In an interview, chef-owner of wd-50 Wylie Dufresne discussed, among other things, where his interest in cooking comes from. He said it was the physical demands that drew him in. Realizing his own physical limitations in the athletic sense, he drew restaurants as the closest he would get to playing...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Restaurants & Institutions 2004-01, p.26
1. Verfasser:	Yee, Laura
Format:	Artikel
Sprache:	eng
Schlagworte:	Chefs Cold Cooking Dufresne, Wylie Food Personal profiles Restaurants Trends
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page	26
container_title	Restaurants & Institutions
container_volume
creator	Yee, Laura
description	In an interview, chef-owner of wd-50 Wylie Dufresne discussed, among other things, where his interest in cooking comes from. He said it was the physical demands that drew him in. Realizing his own physical limitations in the athletic sense, he drew restaurants as the closest he would get to playing a team sport because in many ways that is what this business is. Dufresne added that he is beginning to see that not every dish on the menu can be thought-provoking and there have to be more familiar elements. He noted that his main passion is cooking - how food is made and prepared. He said the most rewarding part of his job is keeping his customer happy and his staff interested.
format	Article
fullrecord	<record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_reports_208247285</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>736114021</sourcerecordid><originalsourceid>FETCH-proquest_reports_2082472853</originalsourceid><addsrcrecordid>eNpjYeA0MDI31jU1NTLgYOAqLs4yMDA0MjQz5GTgC6_MyUxVcClNK0otzkvlYWBNS8wpTuWF0twMim6uIc4eugVF-YWlqcUl8UWpBflFJcXxRgYWRibmRhamxsSoAQCXHiR-</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>208247285</pqid></control><display><type>article</type><title>Wylie Dufresne</title><source>ProQuest Central UK/Ireland</source><creator>Yee, Laura</creator><creatorcontrib>Yee, Laura</creatorcontrib><description>In an interview, chef-owner of wd-50 Wylie Dufresne discussed, among other things, where his interest in cooking comes from. He said it was the physical demands that drew him in. Realizing his own physical limitations in the athletic sense, he drew restaurants as the closest he would get to playing a team sport because in many ways that is what this business is. Dufresne added that he is beginning to see that not every dish on the menu can be thought-provoking and there have to be more familiar elements. He noted that his main passion is cooking - how food is made and prepared. He said the most rewarding part of his job is keeping his customer happy and his staff interested.</description><identifier>ISSN: 0273-5520</identifier><language>eng</language><publisher>Chicago: Reed Business Information, a division of Reed Elsevier, Inc</publisher><subject>Chefs ; Cold ; Cooking ; Dufresne, Wylie ; Food ; Personal profiles ; Restaurants ; Trends</subject><ispartof>Restaurants & Institutions, 2004-01, p.26</ispartof><rights>Copyright Reed Business Information, a division of Reed Elsevier, Inc. 2004</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/208247285?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>312,777,781,788,64367,64372,72218</link.rule.ids></links><search><creatorcontrib>Yee, Laura</creatorcontrib><title>Wylie Dufresne</title><title>Restaurants & Institutions</title><description>In an interview, chef-owner of wd-50 Wylie Dufresne discussed, among other things, where his interest in cooking comes from. He said it was the physical demands that drew him in. Realizing his own physical limitations in the athletic sense, he drew restaurants as the closest he would get to playing a team sport because in many ways that is what this business is. Dufresne added that he is beginning to see that not every dish on the menu can be thought-provoking and there have to be more familiar elements. He noted that his main passion is cooking - how food is made and prepared. He said the most rewarding part of his job is keeping his customer happy and his staff interested.</description><subject>Chefs</subject><subject>Cold</subject><subject>Cooking</subject><subject>Dufresne, Wylie</subject><subject>Food</subject><subject>Personal profiles</subject><subject>Restaurants</subject><subject>Trends</subject><issn>0273-5520</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpjYeA0MDI31jU1NTLgYOAqLs4yMDA0MjQz5GTgC6_MyUxVcClNK0otzkvlYWBNS8wpTuWF0twMim6uIc4eugVF-YWlqcUl8UWpBflFJcXxRgYWRibmRhamxsSoAQCXHiR-</recordid><startdate>20040101</startdate><enddate>20040101</enddate><creator>Yee, Laura</creator><general>Reed Business Information, a division of Reed Elsevier, Inc</general><scope>0U~</scope><scope>1-H</scope><scope>3V.</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X7</scope><scope>7XB</scope><scope>87Z</scope><scope>883</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>L.0</scope><scope>M0C</scope><scope>M0F</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>MBDVC</scope><scope>PADUT</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYYUZ</scope><scope>Q9U</scope></search><sort><creationdate>20040101</creationdate><title>Wylie Dufresne</title><author>Yee, Laura</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_reports_2082472853</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Chefs</topic><topic>Cold</topic><topic>Cooking</topic><topic>Dufresne, Wylie</topic><topic>Food</topic><topic>Personal profiles</topic><topic>Restaurants</topic><topic>Trends</topic><toplevel>online_resources</toplevel><creatorcontrib>Yee, Laura</creatorcontrib><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Professional Standard</collection><collection>ABI/INFORM Global</collection><collection>ABI/INFORM Trade & Industry</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Research Library China</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ABI/INFORM Collection China</collection><collection>ProQuest Central Basic</collection><jtitle>Restaurants & Institutions</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yee, Laura</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Wylie Dufresne</atitle><jtitle>Restaurants & Institutions</jtitle><date>2004-01-01</date><risdate>2004</risdate><spage>26</spage><pages>26-</pages><issn>0273-5520</issn><abstract>In an interview, chef-owner of wd-50 Wylie Dufresne discussed, among other things, where his interest in cooking comes from. He said it was the physical demands that drew him in. Realizing his own physical limitations in the athletic sense, he drew restaurants as the closest he would get to playing a team sport because in many ways that is what this business is. Dufresne added that he is beginning to see that not every dish on the menu can be thought-provoking and there have to be more familiar elements. He noted that his main passion is cooking - how food is made and prepared. He said the most rewarding part of his job is keeping his customer happy and his staff interested.</abstract><cop>Chicago</cop><pub>Reed Business Information, a division of Reed Elsevier, Inc</pub></addata></record>
fulltext	fulltext
identifier	ISSN: 0273-5520
ispartof	Restaurants & Institutions, 2004-01, p.26
issn	0273-5520
language	eng
recordid	cdi_proquest_reports_208247285
source	ProQuest Central UK/Ireland
subjects	Chefs Cold Cooking Dufresne, Wylie Food Personal profiles Restaurants Trends
title	Wylie Dufresne
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-18T07%3A18%3A17IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Wylie%20Dufresne&rft.jtitle=Restaurants%20&%20Institutions&rft.au=Yee,%20Laura&rft.date=2004-01-01&rft.spage=26&rft.pages=26-&rft.issn=0273-5520&rft_id=info:doi/&rft_dat=%3Cproquest%3E736114021%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=208247285&rft_id=info:pmid/&rfr_iscdi=true