The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea. — 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 no to an idea. — 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
