Massimo Bottura has been in America to promote his new book Never Trust a Skinny Italian Chef and as part of this he stopped by 92nd Street Y to have a chat with fellow chef Wylie Dufresne and the contributing editor of Travel and Leisure, Anya von Bremzen.
The duo discuss their work in the kitchens and how they have both been inspired by New York - Massimo starting his early career working in a coffee shop and Wylie being inspired by the location of his wd~50 restaurant.
Bottura touches on his work with Italian cuisine and how it was very hard in the early years to change classic Italian recipes without journalists and critics getting upset with what he was doing.
Dufresne is very close to closing his wd~50 restaurant and talks about the early years of his carer and how he had to make a conscious decision to serve the food he is now famous for.
This is two of the greatest chefs of the past ten years and it’s great to hear them both speak so passionately about the carers that have become their lives.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.