Quotes by Grant Achatz - Page 1

I always knew I wanted to be a chef.
Grant Achatz / Chef
Chef
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Food can be expressive and therefore food can be art.
Grant Achatz / Chef
Art
Expressive
Therefore
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I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
Grant Achatz / Chef
Cuisine
Don't Care
Just Do It
Pizza
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A cookbook is not like being an author. It's writing down recipes; it's not writing.
Grant Achatz / Chef
Cookbook
Recipes
Author
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My personality was always such that I always look straight forward, never behind or to the side.
Grant Achatz / Chef
Looks
Personality
Sides
Behind
Side
Look
Forward
Straight
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I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
Grant Achatz / Chef
Chemistry
Known
Molecular
Sciences
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We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.
Grant Achatz / Chef
Six
Two
Want
Programmed
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I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.
Grant Achatz / Chef
Hands
Hate
Pockets
Stuff
Carry
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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 / Chef
Cooking
Levels
Push Yourself
Push
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Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.
Grant Achatz / Chef
Liquid
Made
Salt
Smoke
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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 / Chef
Ideas
Interesting
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Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.
Grant Achatz / Chef
Beckett
People
Renoir
Life Food People
Component
Mozart
Necessary
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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 the truck.
Grant Achatz / Chef
New York
Brooklyn
Chicago
Cooking
Food Trucks
Truck
Wish
Exist
York
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The most luxurious thing to me is having an hour of my day, which rarely happens, to listen to my iPod and sit on my couch. That's how I unwind.
Grant Achatz / Chef
Happens
Luxurious
Unwind
Couch
Having
Hour
Ipod
Rarely
Sit
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Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.
Grant Achatz / Chef
Quality
Lines
Years
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Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you want to be with.
Grant Achatz / Chef
Circumstance
Meal
Ultimately
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Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.
Grant Achatz / Chef
Adversity
Important People Feel
Gravitate
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I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.
Grant Achatz / Chef
Aspect
Cooking
Life Love Food
Dictated
Entire Life
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Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.
Grant Achatz / Chef
Opportunity
Giving
Giving Back
Influential
People
Start People Way
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Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.
Grant Achatz / Chef
Aim
Goal
Looks
Tape
Achieving
Attain
Box
Prevent
Shoulder
Throw
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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 has nothing to do with palette, but it's more to do with scents.
Grant Achatz / Chef
Flavor
Palette
Smell
Taste
Perceiving
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My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.
Grant Achatz / Chef
Blur
Life Story
Life Time Great
Contemplate
Forcing
Great Deal
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To me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.
Grant Achatz / Chef
Opportunity
Coffee
Espresso
Overrated
Valve
Appliance
Useful
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It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
Grant Achatz / Chef
Cooking
Sound
Understanding
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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 of time and reflecting on the food, having great conversation with your dining companion.
Grant Achatz / Chef
Block
Companion
Conversation
Dining
Reflecting
Time Food Great
Enjoying
Hurry
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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 tons of counter space, so you can slap down three or four cutting boards.
Grant Achatz / Chef
Home
Boards
Cutting
Gas
Granite
Islands
Modest
Slap
Counter
Center
Island
Stove
Table
Tons
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Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.
Grant Achatz / Chef
Classic
Innovative
Irony
French
Hundreds
Hundreds Of Years
Japanese
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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 / Chef
Available
Following
Ideas
Inspiration
People
Chefs
Gather
Potentially
Resource
Trend
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I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.
Grant Achatz / Chef
Cooking
Kitchen
Passion
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People like to think the creative process is romantic. The artist drifts to sleep at night, to be awakened by the subliminal echoes of his or her next brilliant idea. The truth, for me at least, is that creativity is primarily the result of hard work and study.
Grant Achatz / Chef
Creativity
Hard Work
Sleep
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If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
Grant Achatz / Chef
Advice
Cookbook
Cooking
Ingredients
People
Reaching
Box
Betty
Directions
Execute
Recipe
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My father would always tell me that creativity didn't matter at the diner. When I was probably 14 or 15, I would put - I mean, it was a no-nonsense place - but I would try to put a sprig of parsley or orange curl on the omelets, or something like that. He'd be like "Don't do that!"
Grant Achatz / Chef
Creativity
Father
Mean
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In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively.
Grant Achatz / Chef
Association
Ingredients
Smell
Way
Actual
Aspects
Associations
Avenue
Certain Way
Creatively
Edible
Necessarily
Remind
Smells
Ways
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Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.
Grant Achatz / Chef
Good Believe Me
Good Always Believe
Bad Thing
Nuances
Programmed
Restaurant
Young Kid
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Grant Achatz Quotes - Page 1

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