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
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
