Under the Toque: Asian Food Craze, New Menu at WD-50


Wylie Dufresne at WD-50 is creating a completely different menu with brand-new dishes. [NYTimes]

Iron Man competitor Joe Bastianich talks about his new book and the dark secrets of restaurants. “The skills of a maître d’ are the same skills a hooker has–to please the clients. . . . Make them feel like they’re the only one,” Bastianich writes. “Extract as much money as you can.” [Today]

French chef Jacques Pepin gives a Google Talk and discusses the difficulty of getting certain cooking techniques across in a cookbook. [Eater National]

Eric Ripert, Masaharu Morimoto, Todd English, David Chang, and Ming Tsai talk about the Asian-food craze in America. [The Daily Beast]

Famed Korean-American barbecue chef Roy Choi of the Kogi Truck talks vegetarianism and thinks about quitting cooking. He writes: “I stopped eating meat this week. That’s why I’m thinking about leaving cooking. How can I cook without using meat? I will taste, for now as that is my profession. But I will no longer eat meat for my own consumption.” [Riding Shotgun]