The Plate Project: Post-Modernists

What We'll Be Eating in 35 Years: F&W asked some of the most original thinkers we know to sketch out their predictions o...
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by Wylie Dufresne, Chef
 “Breakfast is a staple. It never goes out of fashion. And I believe we are still in the early stages of understanding how technology—of which sous vide is an example—can help us be better cooks. Where it will go, nobody knows. But I’m looking forward to finding out.”

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