Quotes by Grant Achatz (Chef/American).

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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
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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
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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
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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
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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
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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 possibly be, then you'll be putting that pressure on yourself.
• Grant Achatz
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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
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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
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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
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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
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I was a completely below-average high school student. I never went to college.
• Grant Achatz
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A cookbook is not like being an author. It's writing down recipes; it's not writing.
• Grant Achatz
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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
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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
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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
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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
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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
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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
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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
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I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
• Grant Achatz
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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
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Food can be expressive and therefore food can be art.
• 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.
• Grant Achatz
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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
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My personality was always such that I always look straight forward, never behind or to the side.
• Grant Achatz

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