American - Chef | April 25, 1974 -
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
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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.
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A cookbook is not like being an author. It's writing down recipes; it's not writing.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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