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chef pants

Wylie Dufresne was born in Providence, Rhode Island in 1970. When he was seven his father, a restaurateur and designer, moved the family to New York. Growing up he wanted to be a professional athlete, but he recognized that he didn't have the aptitude. He studied philosophy at Colby College in Maine and graduated with a B.A. in 1992. It was at a summer job while he was in college, working on pizzas in hospitality uniforms at Al Forno, that he got bitten by the cooking bug. http://www.cantexdistribution.com/

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chef pants

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  1. WylieDufresnewasborninProvidence, RhodeIslandin1970.Whenhewas sevenhisfather, a restaurateur anddesigner,movedthefamilytoNew York. Growinguphewantedtobeaprofessionalathlete,buthe recognizedthathedidn't havetheaptitude. Hestudiedphilosophyat Colby CollegeinMaineandgraduatedwitha B.A. in1992. It wasatasummer jobwhilehewasincollege,workingonpizzasinhospitalityuniformsat AlForno, that hegot bittenbythecookingbug. HeenrolledinNew YorkCity'sprestigiousFrenchCulinaryInstitute. For thefiveyearsbeginningin1994heworked underJeanGeorgesVongerichten-first atJoJo's,andlaterat JeanGeorges, workinghiswayupto souschef .He becamechef decuisineat Prime- another Vongerichtenrestaurant- inLasVegas'TheBellagioin1998andheleft ayear laterfor thepostof first chef at71ClintonFreshFood,a30-seat restaurant inLowerEast SideManhattan. In 200271ClintonFreshFoodreceiveda27rating(out ofapossible30,but with28beingthehighest ever awarded) fromZagatsurvey. In2003heopenedhisown60-seat restaurant wd~50(afterhisowninitials, andtheaddressof therestaurant) onClintonSt. inLower East Side,Manhattan, inpartnershipwith JeanGeorgesVongerichtenandPhilSuarez. wd~50wasnominatedfor the2004 JamesBeardFoundation'sawardfor Best NewRestaurant. wd~50waslistedin2005on theEnglishRestaurant Magazine'slistof theWorld'sBest Restaurants. In2006wd~50wasnamedfourth-best onNew YorkMagazine'slistofthe101best restaurantsinNew York, andwasawardfourstarsoutof apossiblefive.Dufresnewasnominatedin2000bytheJamesBeardFoundationasRisingStar Chefof theYear andNew YorkMagazinechosehimthatsameyear for theirNew YorkAward. Hewasacontestantinchefpantsonthetelevision programIronChefAmericain2005, wherehelostavaliant battleof tilapiaagainst MarioBatali. In2001hewas namedoneof America'sTenBest ChefsbyFood&WinemagazineandMichelinawardedhimastar in2006,2007, and2008. HewasnominatedbytheJamesBeardFoundationastheBest Chef New Yorkin2007. Alsoin2007Dufresnereceivedthehonorary Doctor ofCulinary ArtsdegreefromJohnsonandWalesUniversity. In2008hemarriedMaileCarpenter. Dufresne'sfusionstyleofcookinginhisrestaurantshirt isstronglyinfluencedbyFerranAdria'smolecular gastronomy, amovement dedicatedtointroducing science andnewtechniquesintothepreparationof food. He himselfappliestheword"Culinology"tohiscombinationofexperimentandserendipity. Hiskitchenat wd~50isstate of theart,boastingseveralVita-Prep3'samongother high-techtools. Popular amonghisown signaturecreationsarePickledBeef TonguewithFriedMayonnaise,andSunnysideUpCarrot-Coconut, but forhimself hejustcooksscrambledeggs.

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