I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually… — Grant Achatz Copy Share Image
Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked. — Grant Achatz Copy Share Image
I don't care if you're doing haute cuisine or burgers and pizza, just do it right. — Grant Achatz Copy Share Image
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist. — Grant Achatz Copy Share Image
We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to. — Grant Achatz Copy Share Image
What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say… — Grant Achatz Copy Share Image
Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food. — Grant Achatz Copy Share Image
A cookbook is not like being an author. It's writing down recipes; it's not writing. — Grant Achatz Copy Share Image
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information… — Grant Achatz Copy Share Image
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps… — Grant Achatz Copy Share Image
Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block… — Grant Achatz Copy Share Image
In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects… — Grant Achatz Copy Share Image
My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest… — Grant Achatz Copy Share Image
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food.… — Grant Achatz Copy Share Image
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food.… — Grant Achatz Copy Share Image
Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her… — Grant Achatz Copy Share Image
Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of… — Grant Achatz Copy Share Image
It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself… — Grant Achatz Copy Share Image
My father would always tell me that creativity didn't matter at the diner. When I was probably 14 or 15, I would… — Grant Achatz Copy Share Image
Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese… — Grant Achatz Copy Share Image
Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you… — Grant Achatz Copy Share Image
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook… — Grant Achatz Copy Share Image
Whatever it is you're doing, whether it's your career or a particular focus, if you're trying to be the best you can possibly be,… — Grant Achatz Copy Share Image
I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off… — Grant Achatz Copy Share Image
My father would always tell me that creativity didn't matter at the diner. When I was probably 14 or 15, I would put -… — Grant Achatz Copy Share Image
My personality was always such that I always look straight forward, never behind or to the side. — Grant Achatz Copy Share Image
My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's… — Grant Achatz Copy Share Image
We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to. — Grant Achatz Copy Share Image
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute… — Grant Achatz Copy Share Image
It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to. — Grant Achatz Copy Share Image
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the… — Grant Achatz Copy Share Image
There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor… — Grant Achatz Copy Share Image
