Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder, and wd~50 (Part 2)

From The meez Podcast · 42:56

Show by Josh Sharkey

#2. Chef Wylie Dufresne answers some not-so-quick-fire questions, the inspiration behind Stretch Pizza, and takes Q&A from the audience. Chef Wylie reveals that stumbling upon a Breville pizza oven during the pandemic led to his obsession with pizza-making. His desire to understand the levers and variables involved in creating the perfect pizza dough became a source of stimulation and happiness during this difficult time, and ultimately led to the opening of his new concept, Stretch Pizza.This conversation with Chef Wylie highlights the importance of recognizing the craft and technique that goes into cooking. While it's easy to copy a dish or recipe, it takes years of practice and repetition to truly master the craft. By seeking feedback, recognizing when a dish is balanced, and being open to new ideas, chefs and creators can continue to push the boundaries of what's possible, and leave their mark on the culinary world.Where to find Chef Wylie Dufresne:Twitter - https://twitter.com/wyliedufresneInstagram - https://www.instagram.com/wyliedufresneWhere to find host Josh Sharkey:Instagram - http://instagram.com/joshlsharkeyLinkedIn - https://www.linkedin.com/in/joshua-sharkey-406965b/In this episode, we cover:(2:13) Lightning round (7:15) Why American cheese is so good(11:37) Funny moments at wd~50(18:00) Du’s Donuts flavor hits and misses(19:16) Why pizza saved Wylie (24:35) How to identify talent(26:37) When it’s time to stop iterating(28:17) Is imitation really the greatest form of flattery(31:00 ) What wd~50 was all about(32:50) When to take a pause on ideation(35:41) Innovating on equipment and ingredients

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