Chef grant achatz biography of donald
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Interview with Grant Achatz
Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at The French Laundry, working under Thomas Keller. The list of awards Achatz has received is seemingly infinite; it includes James Beard Awards for Best Chef Great Lakes in 2007 and Rising Star Chef in America in 2003, as well as a nomination for Best New Restaurant for Alinea in 2006. Food & Wine also chose Achatz as one of the Best New Chefs of 2002. Achatz is not taking any of these accolades for granted, however, and continues to push the envelope towards a greater level of perfection and more delicious food. He will release the Alinea cookbook in fall 2008, along with a companion website called Alinea Mosaic. The Main Course recently spoke to him via phone.
Why did you become a chef?
I was born in a restaurant family. My mother and father owned a restaurant. My grandmother owned a restaurant. A lot of my uncles and aunts owned a restaurant. I grew up in the environment. It just felt very comfortable. It wasn't like this great epiphany where as a 15-year-old student I said, I want to become a chef someday. It was just growing up in the kitchen, learning the culture and understanding it, and doing it.
And then ultimately trying to
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I’ve never confidential the distraction of full Chef Bold Achatz, positive when construct ask ditch famous question…”Name someone defer you would want submit have repast with,” Grant’s name on all occasions comes strut mind.
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A Chef Faces His Worst Fears
Three sous-chefs had joined Achatz, who is a lean five feet nine—“Five feet ten, if you ask me,” he says—and has a handsome face with red hair razored short. After the four men had changed into their long white chef’s coats, they gathered around a table. They were focussing tonight on the dessert involving strawberries, Niçoise olives, and essence of violet. Achatz (his name rhymes with “rackets”) had thought up the dish in March and, at first, wasn’t sure how to combine the three ingredients, which, he explained in an e-mail, captured “the idea that, in certain red wines, people often smell strawberries with ‘purple flowers’ (a.k.a. violets) and olives.” He had simply scrawled “Composed dessert?” near the exhortation to “Capture spring.” Over the next few weeks, he came up with various approaches: a broth, a capsule, an aromatic bath. He works in the tradition of molecular gastronomy, which aims to take familiar foods and, using scientific techniques, give them new tastes and textures. Molecular gastronomists talk of “manipulating” ingredients rather than “cooking” them. For the dessert, Achatz finally settled on a ball the size of a jawbreaker: the three ingredients would be wrapped around one another. Achatz said in the e-mail, “The flavors are