Episode 24: Applied Japanese Cuisine
Podcast |
Japan Eats
Publisher |
Heritage Radio Network
Media Type |
audio
Podknife tags |
Food, 
Interview, 
Japan, 
Society & Culture
Categories Via RSS |
Arts, 
Education, 
Food, 
Society & Culture
Publication Date |
Dec 07, 2015
Episode Duration |
00:44:36

Wylie Dufresne is in studio with Akiko this week for an intriguing episode of Japan Eats!  Hinting at his new project opening in the new year, Wylie explains how he found himself in the restaurant industry and why working in the industry is likened to playing a team sport.  What does Wylie think about being considered a predominant figure in the modernist/molecular gastronomy food realm? What’s his brainstorming process like?  Tune in for a great discussion on finding inspiration from all around, his Japanese influences (like dashi), plus the duo dissect some of Wylie’s notable dishes.

JaegerSloan.jpg">JaegerSloan-900x557.jpg" alt="" width="640" height="396">> #### “Often times we will try to take things people are familiar with and play with it, have fun with it.” [14:30]

–Wylie Dufresne on Japan Eats

Wylie Dufresne is in studio with Akiko this week for an intriguing episode of Japan Eats! Hinting at his new project opening in the new year, Wylie explains how he found himself in the restaurant industry and why working in the industry is likened to playing a team sport. What does Wylie think about being considered a predominant figure in the modernist/molecular gastronomy food realm? Whats his brainstorming process like? Tune in for a great discussion on finding inspiration from all around, his Japanese influences (like dashi), plus the duo dissect some of Wylies notable dishes. Often times we will try to take things people are familiar with and play with it, have fun with it. [14:30] --Wylie Dufresne on Japan Eats

Wylie Dufresne is in studio with Akiko this week for an intriguing episode of Japan Eats!  Hinting at his new project opening in the new year, Wylie explains how he found himself in the restaurant industry and why working in the industry is likened to playing a team sport.  What does Wylie think about being considered a predominant figure in the modernist/molecular gastronomy food realm? What’s his brainstorming process like?  Tune in for a great discussion on finding inspiration from all around, his Japanese influences (like dashi), plus the duo dissect some of Wylie’s notable dishes.

JaegerSloan.jpg">JaegerSloan-900x557.jpg" alt="" width="640" height="396">> #### “Often times we will try to take things people are familiar with and play with it, have fun with it.” [14:30]

–Wylie Dufresne on Japan Eats

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