Grant Achatz

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…

— Grant Achatz

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

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

My personality was always such that I always look straight forward, never behind or to the side.

— Grant Achatz

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

We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.

— Grant Achatz

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps…

— Grant Achatz

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

I always knew I wanted to be a chef.

— Grant Achatz

Food can be expressive and therefore food can be art

— Grant Achatz

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook…

— Grant Achatz

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving…

— Grant Achatz

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

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

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of…

— Grant Achatz

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

— Grant Achatz

The most luxurious thing to me is having an hour of my day, which rarely happens, to listen to my iPod and…

— Grant Achatz

Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.

— Grant Achatz

A cookbook is not like being an author. It's writing down recipes; it's not writing.

— Grant Achatz

Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that…

— Grant Achatz

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information…

— Grant Achatz

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.

— Grant Achatz

Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you…

— Grant Achatz

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

I don't care if you're doing haute cuisine or burgers and pizza, just do it right.

— Grant Achatz