Chef Shots: Wylie Dufresne

wd-50’s mad scientist shows us the genesis of his ice cream bagel

Although this bagel had humble beginnings as a mere scoop of bagel-flavored ice cream, some friendly kitchen one-upmanship turned its presentation into something far superior. "Alex [Stupak], the pastry chef, joked that we should put it in a savarin mold, pop it out, airbrush it to look like a bagel," laughs Dufresne. "So, I called his bluff. I said, 'Do it.' He said we didn't have a savarin mold, and we didn't have an airbrush. So, I bought one right away.”