46 Quotes by Grant Achatz

I was a completely below-average high school student. I never went to college.

Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.

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.

I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.

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.

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.

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.

I had D minuses in chemistry and all of the sciences, and now I’m known as a molecular gastronomist.

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.