#1. Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit.
Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, which was voted one of the 50 best in the world.
In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.
As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.
Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.
Where to find Chef Wylie Dufresne:
Twitter - https://twitter.com/wyliedufresneInstagram - https://www.instagram.com/wyliedufresneWhere to find host Josh Sharkey:
Instagram - http://instagram.com/joshlsharkeyLinkedIn - https://www.linkedin.com/in/joshua-sharkey-406965b/In this episode, we cover:
(02:06) Chef Wylie’s background
(12:12) The intersection between art and commerce
(15:14) The importance of timing in business
(19:28) How to create a culture of creativity
(23:29) The origins of innovation
(26:02) When to filter ideas and establish boundaries
(28:18) The iconic wd~50 eggs benedict
(29:39) When to stop iterating
(32:11) How to empower staff to speak up
(35:13) Why some techniques are too hard to execute
(37:40) M&Ms filled with …?
(39:29) Baker’s percent versus standard percent
(44:23) Learning when to not buck and system
(49:35) How to maintain high standards among your team
(51:36) Strengthening camaraderie with staff
(55:06) Picking the right people