Grant Achatz
Connections
Quotes
We just started eating food and having them play, and it was crazy what happened
There's no music in the restaurant at all ... And no music in the kitchen.
I called my show Bizarre Foods because I wanted to challenge people about that word and change what they think about it ... If you drive an hour outside of Toledo into the country and show them what [Chicago chef] Grant Achatz is doing at [his top-rated restaurant] Alinea, they won't understand it. If you show them something that I ate in Africa, they will say it is disgusting.More quotes »
Around the web
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Anticipating Next: elbulli
had, until recently, been considered food from the best chef and the best restaurant in the world — this prepared by Grant Achatz and Dave Beran, who many might say are quite arguably some of, if not the best chef(s) in the world. From a diner's perspective, from The Daily Meal Read more »
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Bocuse d'Or Wire: Eater Chicago interviews Grant Achatz and...
for our daily email newsletter and get top stories and breaking news delivered to your inbox. Eater Chicago interviews Grant Achatz and Richard Rosendale about the Bocuse d'Or. Rosendale on the best way to boost awareness of the competition in the U.S.: "In from Eater Read more »
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Video: Grant Achatz and Richard Rosendale on the Bocuse d’Or
Daniel in New York, and Alinea in Chicago, working with their chefs on ideas for how to approach the contest. As Alinea's Grant Achatz says, "When Thomas Keller calls, you don't turn him down," and so last week he showed Rosendale around his kitchen, his city, from Grub Street Chicago Read more »
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Next? U.S. culinary gold, perhaps
bowls in Alinea's kitchen. The 35-year-old chef spent much of last week with Alinea/Next chef/co-owner Grant Achatz, as well as the restaurants' innovative service ware designer, Martin Kastner, as part of his exhaustive preparations to represent the United from Chicago Tribune Read more »
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Kellogg-Achatz mystery solved; recipes legit, agreement expired
know more about the minor flap that ensued when a couple of recipes attributed to Alinea chef Grant Achatz (one was credited to a chef Grant Actatz) surfaced on a Kellogg-owned website. The recipes, which called for the use of Keebler Town House brand crackers, from Chicago Tribune Read more »
