Legendary chef Wylie Dufresne and YouTube star Joshua Weissman discuss their love for food, unique culinary creations, textures in cuisine, and the challenges of innovating in the culinary world. They also explore the impact of YouTube algorithms, favorite foods, and their shared passion for the NYC food scene.
Understanding the importance of texture in cooking can enhance both skills and dining experiences.
Exploring insights from renowned chefs like Joshua Weisman and Wylie Dufresne unveils exciting culinary perspectives.
Advocating for 'texture over taste' as a new culinary philosophy leads to enriched cooking skills and dining enjoyment.
Reflecting on personal culinary journey showcases early influences and a deep love for the art of cooking.
Deep dives
The Art of Texture in Food: A Culinary Exploration
Diving into the structural integrity of great meals, the speaker delves into the significance of texture in cooking. By understanding the six main textures, one can enhance their cooking and dining experiences, elevating both skills as a cook and enjoyment as an eater.
Guest Conversations: Joshua Weisman and the Innovative Chef from WD-50
Featuring engaging conversations with Joshua Weisman, a renowned YouTube chef, and a former chef from the famed WD-50, the podcast unearths exciting insights. Topics range from new cookbooks, YouTube communities, pandemic-inspired food ventures, favorite cookbooks, to culinary adventures in New York City and Austin.
Texture Over Taste: A Shift in Culinary Thinking
Embracing the concept of 'texture over taste,' the podcast unearths a fresh culinary philosophy. By focusing on the physical composition of food, rather than just flavor, the speaker advocates for a new approach that leads to enhanced cooking skills and richer dining experiences.
Personal Path to Culinary Passion and Early Cooking Influences
Reflecting on a journey into the realm of cooking from a young age, the speaker shares personal insights. With supportive parents fostering early kitchen experiences, a natural curiosity for culinary experimentation blossomed, leading to a deep-seated love for the art of cooking.
Exploring the World of Pizza
The speaker mentions various pizza places like Upside, Scars, Una, Raza, and Dan Richard, highlighting the diversity and quality of New York's pizza scene. They reflect on the journey of professional pizza making, starting from making pizza at home during the pandemic to launching a pop-up collaboration with a bakery.
Evolution of Pizza Making During the Pandemic
The speaker discusses their experience transitioning to professional pizza making during the pandemic, including experimenting with different recipes and techniques to perfect New York-style pizza dough. They credit online resources like the King Arthur baking site for guidance in making pizza and exploring various styles and flavors.
Reflections on Running WD-50
The speaker reflects on running WD-50, an influential restaurant that produced notable alumni in the culinary world. They fondly recall memories of working with a talented team and the significance of the space. Despite the pressure and challenges, the speaker expresses a sense of pride and nostalgia for that period.
Exploration of Donut Making
The speaker expresses a passion for donut making and the lack of academic information available on the subject. They highlight the complexity of creating donuts, comparing it to a blend of pastry and candy making. A potential dream cookbook idea revolves around documenting every dish ever made, resonating with the speaker as a creative challenge.
Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than nine million subscribers. He has an abounding love of food and proper technique, and we get into what makes a great cooking video, how Joshua likes to spend his off time in Austin, Texas, and his great cookbook, Texture Over Taste.
Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he’s turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie’s pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters.
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