Wd~50 chef and molecular gastronomy pioneer Wylie Dufresne spoke at this year's MAD Symposium in Copenhagen. In a video of the talk, Dufresne discusses his early culinary education and why sole with vacuum-pickled fennel, enzyme infused fried green tomato, and black licorice- flavored pil pil isn't that different from a TV dinner. [Eater National]
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