Grant Achatz Quotes

• No es realmente la vida de la cocina lo que es difícil - es lo que haces de ella y el nivel al que te empujas a ti mismo.

  Grant Achatz

  Cooking, Levels, Push Yourself

  Interview with Joanne Camas, www.epicurious.com.

  37 Copiar cita

• Food can be expressive and therefore food can be art.

  Grant Achatz

  Art, Expressive

  Interview with Michael Y. Park, www.epicurious.com. September 27, 2010.

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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

  Hard Work, Creativity, Sleep

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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

  Goal, Tape, Looks

  37 Copiar cita

• La comida es un componente necesario para la vida. La gente puede vivir sin Renoir, Mozart, Gaudí, Beckett, pero no puede vivir sin comida.

  Grant Achatz

  People, Renoir, Beckett

  Interview with Michael Y. Park, www.epicurious.com. September 27, 2010.

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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

  Passion, Cooking, Kitchen

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• My personality was always such that I always look straight forward, never behind or to the side.

  Grant Achatz

  Personality, Looks, Sides

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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

  People, Advice, Cooking

  22 Copiar cita

• 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

  Understanding, Cooking, Sound

  18 Copiar cita

• 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

  Coffee, Opportunity, Espresso

  13 Copiar cita

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

  Grant Achatz

  Chemistry, Known

  18 Copiar cita

• 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

  Ideas, Interesting

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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

  Two, Want, Six

  Interview with Michael Y. Park, www.epicurious.com. September 27, 2010.

  15 Copiar cita

• 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

  Smell, Association, Way

  12 Copiar cita

• 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

  Inspiración, Ideas, Personas

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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

  Salt, Liquid, Made

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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

  Father, Creativity, Mean

  Source: www.interviewmagazine.com

  4 Copiar cita

• 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

  Oportunidad, Gente, Dar

  "A Conversation with Grant Achatz". Interview with Joanne Camas, www.epicurious.com.

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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

  Hate, Hands, Stuff

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• Me gustaría que aquí en Chicago existieran camiones de comida como en Brooklyn y New York, donde realmente se cocina en el camión.

  Grant Achatz

  New York, Cooking, Wish

  4 Copiar cita

• 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

  Home, Cutting, Islands

  4 Copiar cita

• 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

  Years, Quality, Lines

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