Grant Achatz
Photo by Lara Kastner
Back of the House
Jul 13 2009, 8:31 amWhen a Chef Gets Famous
Should he get out of the kitchen? One reluctant celebrity says he has to, for his brand and needs to, for his creativity.read more
Photo by Heather Sperling
Back of the House
Jun 30 2009, 8:16 amWhen Envy is on the Menu
What happens when the people at the next table are offered something that seems better?read more
Photo by Heather Sperling
Back of the House
Jun 8 2009, 8:25 amAdventures in Latex and Silicone
Trying to bring his restaurant's kitchen out to the dining room, the author experiments with the unusual. A description of his innovative method for including diners in the food-preparation process, plus an audio slideshow showing how it works, step by step.read moreBack of the House
Jun 8 2009, 6:45 amLife, on the Line: A Memoir Proposal
In a proposal for an upcoming memoir, the author describes his career as an award-winning chef and the battle with tongue cancer that threatened to end it.read more
Photo by Lara Kastner
Back of the House
Jun 3 2009, 8:23 amPulling Back the Kitchen Curtain
Diners want to watch, to witness the "magic show" of a restaurant kitchen and gain an understanding of the how, why, and what of occupational cooking. The author, averse to tables in the kitchen, describes his new way to let them.read more
Photo by Lara Kastner
Back of the House
Apr 29 2009, 12:45 pmWhat if Food Changed Mid-Meal?
From blowtorches to unexpected dousings of dairy-based broth, one chef interjects a bold new dimension to the dining experience. His "Jekyll and Hyde" idea seems simple at first, but once he gets started, questions keep arising.read more
Photo by Lara Kastner
Back of the House
Apr 23 2009, 8:19 amFood Tasting or Art Installation?
Food that pushes boundaries of cooking should challenge norms of dining, too. When do food and art merge? And is it possible to change how food is perceived if it's served within the framework of "art" and not a restaurant?read more
Photo courtesy of Martin Kastner/Crucial Detail
Back of the House
Apr 15 2009, 12:45 pmNew Fusion: Making Old Modern
A critically acclaimed veteran of French Laundry and leading pioneer of Molecular Gastronomy reflects on the juxtaposition of tradition and innovation. Can one forge ahead into new territory while still respecting and drawing upon the ideas of generations past?read more
Photo by Heather Sperling
Back of the House
Apr 2 2009, 8:25 amExperiential Dining: Japan to America
Most restaurants offer diners the experience they desire for the evening. But taking away some control from diners allows a chef to craft an entire culinary experience. Break open your entree with a wooden mallet. Design your next course from a list of words. Who's in control?read more
Photo by Lara Kastner
Back of the House
Mar 25 2009, 8:40 amInspired in the Dark on a Tatami Mat
A provocative chef experiences a provocative meal. Oddities? How about starting with the snowball? Presentation matters -- context changes the way you perceive, and thus taste, food. Sometimes it takes traveling to distant countries to remember this lesson.read more
Photo by xmatt/FlickrCC
Back of the House
Mar 20 2009, 8:45 amCreativity, In the Most Unexpected Places
Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration.read more
Photo by Sektormedia/Flickr CC
Back of the House
Mar 18 2009, 4:30 pmThe Thrill of the Gel Is Gone
The food industry looks to science to help it do anything from suspend beads of gel in a sweet beverage, to figure out a way to pack a breath-freshening burst of mint in a strip of film smaller than a postage stamp. But what can modern science offer some of the world's best chefs?read more
Photo by SlickFilms/Flickr CC
Back of the House
Mar 16 2009, 12:50 pmIn Madrid, Defending Molecular Gastronomy
Without the laboratory, the modern-day chocolate bar may very well not exist. Molecular gastronomy can be a heated, controversial topic in the food world but that doesn't mean it hasn't given us great things. A study in the science of food.read more
Photo by John Sconzo
Back of the House
Mar 13 2009, 9:00 amMadrid Fusion, G8 Summit for Chefs
A diverse group of the world's tops chefs come together each year to share their latest discoveries and philosophies, and bridge culinary boundaries. The longtime star of the culinary world's cutting-edge conference asks, is the Madrid mojo gone?read more
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Grant Achatz
Grant Achatz is chef and owner of Chicago's Alinea. He grew up in the restaurant industry, literally, with his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday.full bio
Books by Grant Achatz
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