Wylie Dufresne

I've always had fond memories of cooking Thanksgiving.

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.

I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs.

Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.