Thursday

Proteins & Enzymes: Transglutaminase- Lecture 8- Wylie Dufresne

 




Wylie Dufresne (wd~50)



This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.






wd~50


wd~50 is a molecular gastronomy New American, eclectic/international restaurant located at 50 Clinton Street (between Rivington Street and Stanton Street), on the Lower East Side in Manhattan in New York City. It was opened in 2003 by Chef Wylie Dufresne.

It was listed among the S.Pellegrino World's 50 Best Restaurants for 2010. In 2006 the restaurant received a Michelin star in the New York City guide, and has held onto it since.

In 2013, Zagats gave it a food rating of 25.



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