It provides a range of flavors and always features pristine, farm-fresh produce and artisan ingredients that remain consistent between Blue Hill in New York City and Blue Hill at Stone Barns. WD50 helped introduce American palates to molecular gastronomy. It is a restaurant designed to stimulate the interests of people who think food can be fun. In my opinion, WD50's Michelin deserves a much higher rating for its food score because every new little dish is both a taste sensation and source of laughter and fun. It is definitely not recommended for strict traditionalists because every dish is presented to challenge your expectations, such as where a dish looks one way to the eyes but stimulates your taste buds much differently. Chef Wylie Dufrense is an FCI graduate, who also worked with Jean-George, known for his original New French cuisine with Asian-inspired influences. This world-class chef always creates dishes that are unique and unexpected, but always within a balanced culinary concept and a great overall experience for diners.

2. Personal Circumstances, Academic Achievement, Work and Community

My family experience financial difficulties while I was in college and I had to become primarily responsible for paying my tuition, medical insurance, and living expenses while taking a full course load meant for fulltime students. I could no longer burden my family with this obligation so I took a full-time...

It was a difficult schedule but it also provided invaluable lessons and first-hand experience about the healing power of food. I had the opportunity to teach residents how to cook and grow crops during the spring and summer.
The garden was located at the back of the unit, and allowed the residents to spend hours tilling the soil, planting seeds, tending the young shoots, harvesting the fruits of their labor, and finally cooking and serving their creations instead of watching television or aimlessly wandering the halls. Watching them develop confidence within themselves as their cooking skills improved was tremendously fulfilling for me. Prior to that, I had not realized how empowering the process of learning how to cooking and provide for your own nutritional sustenance can be for those who may have had less control over their lives.

Similarly, nurturing others with food seems to be a very fundamental way of connecting with depressed or distracted people and giving them hope. Even though my original need for the job was based on difficult circumstances, it actually turned out to be a fantastic opportunity to help people by teaching them to grow a wide variety of natural produce and it only reinforced my commitment to natural cooking and environmentally conscious restaurant cuisine.