Wylie Dufresne Defends Foam, Calls Farm-to-Table Misleading

Big Think interviewed chef Wylie Dufresne on a number of topics, two of which have been discussed to death (which is sort of why they discussed them): foam and the farm-to-table movement. Dufresne's restaurant wd~50 produces what some people — not Dufresne — might call "molecular gastronomy," of which foam is an oft-cited (and belittled) technique. "Farm-to-table," on the other hand, is a misleading term for an aspect of fine dining that we should all assume.

"We chefs almost put a target on our back." >>>