If you were chatting with Wylie Dufresne, and mistakenly, embarrassingly, referred to his former restaurant wd-50 as "WD-40," the toolbox-staple, he wouldn't be upset. He'd actually probably muse about whether the oil- and water-displacing spray could have culinary uses. As chef at the soon-to-close Alder in New York City and a proponent of molecular gastronomy, Dufresne has always gone the less traditional route. How does this transfer to food? Think deep-fried mayonnaise, noodles made of shrimp, and eggs treated to have yolks as orange as a carrot. So, when we asked to him to take off his safety goggles (kidding—maybe) and answer a few questions, we definitely did see a bit of that more cerebral side, but we also saw the simpler side—a guy who just really loves The Grateful Dead and wishes he could fly.