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Jean-Georges Vongerichten showed me the value in taking away, taking things off of a plate. He always talked about two, three, four elements on a plate. That's it. The more you put on the plate, the easier it is to hide. The more you take away, there's nowhere to hide—it has to be good.

Wylie Dufresne, Chef

A Conversation with Wylie Dufresne

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