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Grant Achatz quotes
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
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
Grant Achatz
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
Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.
Grant Achatz
My personality was always such that I always look straight forward, never behind or to the side.
Grant Achatz
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
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
We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.
Grant Achatz
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
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
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
A cookbook is not like being an author. It's writing down recipes; it's not writing.
Grant Achatz
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
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
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
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
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
