Award-winning chef Wylie Dufresne will lead a workshop at the Museum of Food and Drink on April 2 at 11am as part ofTilt Kids Festival, a co-production between the Cultural Services of the French Embassy and French Institute Alliance Française (FIAF).
This fun, hands-on workshop is entitled Cool Cooking with Wylie Dufresne: The Magic of Liquid Nitrogen. What is flavor and how can you make it? Kids will have fun discovering the exciting world of taste and food science!
Wylie Dufresne was born in 1970 in Providence, Rhode Island and moved to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine. After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo's from 1994 to 1997. He was then hired to work on the opening of Restaurant Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as Chef de Cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan's Lower East Side. Dufresne opened wd~50 (named for the chef's initials and the street address) in April of 2003, on Clinton Street on Manhattan's Lower East Side (which closedy in November). In 2013, he opened another restaurant, Adler in the East Village.
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